Thicker than soup, thinner than stew, this stoup combines sausage, ham, pepperoni, veggies, and arugula. It tastes like a giant Italian sub!

　　

Ingredients

4 servings

　　

Stoup

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　3/4 pound (3 links) hot or Sweet Italian Sausage, removed from casings

　　1/4 pound piece pepperoni, diced

　　1 ham steak, 1/2 to 3/4 pound, diced

　　1 green bell pepper, cored, seeded, quartered, and sliced

　　1 medium yellow onion, quartered and sliced

　　1 28-ounce can diced tomatoes

　　Salt and freshly ground black pepper

　　6 cups chicken stock or broth

　　1 cup gemelli pasta or other shaped pasta

　　

Croutons

1/4 cup EVOO

　　3 large garlic cloves, cracked from skins

　　5 cups crusty bread, cubed

　　1 teaspoon crushed red pepper flakes

　　1/2 teaspoon dried oregano

　　1/2 cup grated Parmigiano-Reggiano (a couple of handfuls)

　　4 cups arugula (2 bunches), trimmed and coarsely chopped

　　

Step 1

Place a soup pot on the stovetop and preheat to medium high. 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 and cook for 2 or 3 minutes more. Add the tomatoes and season with salt and pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.

　　

Step 2

While the pasta cooks, heat the 1/4 cup of EVOO in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the bread cubes, toss, and toast the cubes for 5 or 6 minutes. Season the toasty cubes with the red pepper flakes, oregano, and grated cheese.

　　

Step 3

Stir the arugula into the stoup just before you serve it up. Float several bread cubes in each bowl.

　　Rachael Ray 365: No Repeats