In a stock pot or Dutch oven, brown the pork over medium heat, crumbling and stirring until the pork just starts to turn crusty and fragrant. Drain excess fat, leaving about a Tablespoon.

Add the onion, peppers, garlic, salt, pepper, cayenne, Worcestershire sauce and Italian seasoning. Cook, stirring often, until the vegetables become just tender. Stir in the flour and cook for another minute.

Slowly stir in the chicken broth and milk. Bring the mixture to a boil then reduce heat. Simmer, stirring often, until the mixture thickens.

Add the cubed cream cheese and stir until melted. Taste and adjust salt, pepper and cayenne as needed.

For each serving, fill a soup bowl or broiler-proof serving bowl. Top each with shredded mozzarella and a sprinkle of toasted breadcrumbs. Optionally (and only with broiler safe dishes), broil until golden and melted