Favorite Soup: Italian Sub Stoup

Sharing one of my favorite soup recipes Italian Sub Stoup

Another go-to soup that my family loves is the Italian Sub Stoup by Rachael Ray. The first time I had this soup was when I got home from the hospital after having Johannah. Nick’s boss’s wife made this for me, and I’ve been making it ever since! That was 11 years ago! If you’re looking for a good soup, you have to try this one! This is so easy to make, and all you have to do is chop up the onion and green pepper. The rest of the ingredients you just put in a stockpot, and what I use is the Hestan NanoBond Titanium 8qt Stockpot.

Here’s a direct link to the Rachael Ray Italian Sub Stoup, but I also have it listed here too:

Incredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons

3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing

1/4 pound piece stick pepperoni, diced (I usually get the mini pepperoni slices)

1 ham steak, diced (about 1/2 to 3/4 pound) (I get the already diced ones)

1 green bell pepper, seeded, quartered and sliced

1 medium yellow onion, peeled, quartered and sliced

1 (15-ounce) can diced tomatoes

Kosher salt and freshly ground black pepper

6 cups chicken stock (I do 2 cartons of chicken broth)

1/2 pound gemelli pasta or other short-cut pasta (I get the fully cooked ready pasta)

5 cups cubed crusty bread

3 large cloves garlic, cracked from skin

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

1 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

2 bunches arugula, trimmed and coarsely chopped (about 4 cups) (When I can’t find arugula, I would use spinach)

directions

Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.

I have an Instagram reel showing the process here! For the soup, I used the CircuFlame™ center power burner in our Hestan 48” 5-burner all gas range with 12” griddle. This burner provides 30,000 BTU’s which is so nice when boiling pasta!