Thicker than soup, thinner than stew, this stoup combines sausage, ham, pepperoni, veggies, and arugula. It tastes like a giant Italian sub!
Recipe information
Yield
4 servings
Ingredients
Stoup
Croutons
Preparation
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.
