For the Soup:

1. Heat the oil in a large pot over medium heat. Once hot, add the sausage and break it up with a spoon or spatula.
2. Cook until the sausage is rendered, cooked through, and crispy in spots, about 5 minutes. Remove the sausage with a slotted spoon and place on a plate lined with paper towels. Set aside.
3. To the drippings in the pot, add the onion and a pinch of salt. Cook for 5 minutes, stirring frequently.
4. Stir in the garlic, dried herbs, and red pepper flakes and cook for another 2 minutes.
5. Add in the tomato paste and stir until it is melted and coating everything in the pan. Cook for another minute.
6. Pour in the wine and scrape up any browned bits that may have formed on the bottom of the pan. Cook for about a minute or until the wine has mostly evaporated.
7. Add in the peppers, stock, tomatoes, parmesan cheese rind, and some salt and pepper (start with 1 teaspoon of each – we can always add more later).
8. Stir the sausage back into the pot.
9. Bring the soup to a simmer and cook, stirring occasionally, for 20 minutes. The soup should thicken slightly and the peppers should become tender. Season, to taste, with salt and pepper.

To Serve:

1. While the soup is simmering, preheat the oven to 400°F and line a baking sheet with foil.
2. Place the bread slices in an even layer on the baking sheet and then drizzle with a little bit of olive oil. Sprinkle with salt.
3. Bake for 10 minutes or until golden and crisp around the edges. While the bread is still hot, carefully rub the garlic clove all over the surface of the bread.
4. Sprinkle the mozzarella over top and return the pan to the oven for about 5 minutes or until the mozzarella is completely melted.
5. To serve, ladle the soup into bowls and garnish with parmesan cheese and fresh herbs. Serve the garlicky mozzarella toasts on the side.