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Category: Soups
Prep Time: Cook Time: Total Time:
Soup:
2 tbsp extra virgin olive oil
3/4lb hot or sweet Italian sausage
1/3 lb piece pepperoni, diced
1 ham steak, 1/4 - 3/4 lb diced
1 green bell pepper, sliced
1 medium yellow onion, quartered and sliced
1 (28 oz) can diced tomatoes
Salt & pepper
6 cups chicken stock/broth
1 cup gemelli pasta, or other shaped pasta
Croutons:
1/4 cup extra virgin olive oil
3 large garlic cloves
5 cups crusty bread, cubed
1 tsp crushed red pepper flakes
1/2 tsp dried oregano
1/2 cup grated Parmigiano-Reggiano
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, and 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 & pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
While the pasta cooks, heat the 1/3cup of olive oil 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. Float several bread cubes in each bowl.
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ITALIAN SUB SOUP & GARLIC TOAST FLOATERS
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Category: Soups
Prep Time: Cook Time: Total Time:
Soup:
2 tbsp extra virgin olive oil
3/4lb hot or sweet Italian sausage
1/3 lb piece pepperoni, diced
1 ham steak, 1/4 - 3/4 lb diced
1 green bell pepper, sliced
1 medium yellow onion, quartered and sliced
1 (28 oz) can diced tomatoes
Salt & pepper
6 cups chicken stock/broth
1 cup gemelli pasta, or other shaped pasta
Croutons:
1/4 cup extra virgin olive oil
3 large garlic cloves
5 cups crusty bread, cubed
1 tsp crushed red pepper flakes
1/2 tsp dried oregano
1/2 cup grated Parmigiano-Reggiano
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, and 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 & pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
While the pasta cooks, heat the 1/3cup of olive oil 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. Float several bread cubes in each bowl.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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