3/4 lb. hot or sweet italian sausage,removed from casings
1/4 lb. peice of pepperoni, diced
1 ham steak,1/2 to 3/4 lb.diced
1 green bell pepper, chopped
1 medium yellow onion sliced
1) 28 oz. can diced tomatoes
salt and pepper
6 c. chicken stock or broth
1 cup any pasta
Croutons-
1/4 c. EVOO
3 large garlic cloves cracked form skins
5 c. crusty bread cubed
1 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
1/2 grated parmigiano regiano cheese
4 c. arugula , coarsley chopped
Instructions
Place a soup pot on the stovepot and preheat to medium heat. Add the EVOO and the sausage. Brown and crumble the sausage, drain off excess fat if necessary,then add the pepperoni and ham. Cook for 2 minutes, then add the bell peppers and onions then cook 2-3 more minutes.Add the tomatoes and add the salt and pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
While the pasta cooks, heat the 1/4 c. of EVOO in a large skillet over medium heat. Add the garlic and cook for a minute. Add the bread cubes, toss and toast the cubes for 5-6 minutes. Season the toasty cubes with the red pepper flakes, oregano and cheese.
Stir the arugula into the soup just before you serve it up. Float several bread cubes in each bowl.
Originally Submitted
9/3/2010
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