Italian Sub Soup (Rachel Ray)

Italian Sub Soup (from Rachel Ray)

2 T. extra virgin olive oil
1 lb. mild Italian sausage, fried
¼ lb. pepperoni stick, diced
1 ham steak, diced
1 medium onion, chopped
1 green bell pepper, seeded, quartered and diced
1 15 oz can diced tomatoes
salt and freshly ground pepper
6 c. chicken stock
½ lb. gemelli pasta or other short-cut pasta

In a soup pot preheat to med. heat. Add olive oil to the pan and add the sausage. . Brown the sausage and crumble, drain off excess grease. Then add ham and pepperoni. Cook meats together for two minutes then add peppers and onions and cook for 2-3 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.

Croutons

5 c. cubed crusty bread
3 lg. cloves garlic, removed from the skin
½ c. grated Parmigiano-reggiano cheese
1 t. crushed red pepper flakes
½ t. dried oregano

In a large skillet heat ¼ c. of olive oil. Add garlic and cook 1 minute. Add bread to oil, and toss, toast for 5-6 minutes. Season the toasty bread cubes with red pepper flakes, oregano and lots of grated cheese.
Ladle the soup and float several toasty garlic breads cubes in each bowl.

This is a family favorite even for those in the family who think they don't like soup. We got it from Rachel Ray's Thirty Minute Meals.