Italian Sub Stoup - Rachael Ray |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Say what you will about Rachael Ray (and I do too!) but that woman knows how to put together a heck of a soup. Several of my favorite soup recipes are from her. She makes real food that real people eat and fesses up to and is proud of being just a cook and I can admire that. I can't remember where this recipe originally came from a cookbook from the library, , etc., but I've had it for well over a year and I finally tried it tonight 1/22/09. This really does take like a Italian sub sandwich and is very yummy. I added some garlic to mine but the recipe didn't call for it. Ingredients:
2 tablespoons olive oil |
3/4 lb sweet italian sausage |
1/4 lb pepperoni, diced |
1/2 lb ham, diced |
1 green pepper, sliced |
1 medium onion, diced |
28 ounces diced tomatoes |
6 cups chicken stock or 6 cups broth |
1 cup gemelli pasta |
4 cups arugula |
Directions:
1. Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
2. Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
3. Stir the arugula into the stoup just before you serve it up.
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