Prep 30 mins
Cook 0 mins
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, foodtv.com, 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.
- 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
- 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.
- 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.
- Stir the arugula into the stoup just before you serve it up.
Tasty and filling! I also added garlic and a pinch of oregano. Had fresh spinach on hand, so subbed the arugula with that. Really good stoup!
I agree with the others. I have long appreciated Rachel Ray's stoups and this one went over well with my family. I had planned on this lasting for two dinners, but everybody went back for seconds -- so it will just be one meal.
Very flavorful soup. I only added 4 cups of stock; a half pound of sausage and 3/4 pounds of ham. I also used spinach in place of the arugula as that is what I had on hand and then topped our soups with some shredded mozzarella.