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Italian Sub Stoup and Garlic Toast Floaters

DeAnnaDeAnna Eklund
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servings:
Makes 4 servings
Time:
total time:
45 min

Save this recipe 3
Save this recipe 3
servings:
Makes 4 servings
Time:
total time:
45 min

Ingredients

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons
  • 3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing
  • 1/4 pound piece stick pepperoni, diced
  • 1 ham steak, diced (about 1/2 to 3/4 pound)
  • 1 green bell pepper, seeded, quartered and sliced
  • 1 medium yellow onion, peeled, quartered and sliced
  • 1 (15-ounce) can diced tomatoes
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock
  • 1/2 pound gemelli pasta or other short-cut pasta
  • 5 cups cubed crusty bread
  • 3 large cloves garlic, cracked from skin
  • 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 2 bunches arugula, trimmed and coarsely chopped (about 4 cups)
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directions

  • 1

    Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes.

  • 2

    Make croutons while pasta cooks.

  • 3

    In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.

  • 4

    Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.


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