3 linds of Italian sausage (hot or sweet) remove from casing
1/4 pound pepperoni, diced
1/2-3/4 pound ham, diced
1 green bell pepper, cored, seeded and diced coarsely
1 medium onion, diced coarsely
28 ounces canned diced tomatoes (Italian or plain)
Salt and Pepper
6 cups chicken stock
1-2 cups gemeli or other shaped pasta
4 cups arugula or spinach, trimmed
FOR CROUTONS
5 cups crusty bread, cubed
1/4 cup EVOO
3 cloves garlic, crushed
1/2 teaspoon dried oregano
1 teaspoon curshed red pepper flakes
1/2 cup grated Parmigiano-Reggiano cheese
Instructions
Place large soup pot on the stove and preheat to medium high. Add the EVOO and the sausage, brown and crumble. Drain off excess fat and then add pepperoni and ham. Cook for 2 minutes, then add bell pepper and onions and cood for 2-3 minutes more. Add tomatoes and season with salt and pepper as desired. Add the chicken stock and bring to a boil. Stir in pasta and cook for 8 minutes.
While the pasta cooks, heat 1/4 cup of EVOO in large skillet over medium heat. Add the garlic and cook for 1 minute. Add the bread cubes, toss, and toast the cubes for 5-6 minutes. Season the toastty cubes with red pepper flakes, oregano, and grated cheese.
Stir the arugula/spinach into the soup before serving it. Float several bread cubes in each bowl and top with parmigiano-Reggiano if desired.
Serving
Suggestions
TASTES JUST LIKE SUPREME PIZZA
Originally Submitted
10/27/2010
0 Out of 5 from
0 reviews
You can add this Italian Sub Soup with Garlic Croutons recipe to your own private DesktopCookbook.