Italian Sub Stoup By Rachael Ray Recipes

ITALIAN SUB STOUP BY RACHAEL RAY

Steps:

• Brown and crumble the sausage in your stew pot.
• Add the ham and pepperoni and cook meats on medium-hi for 3 minutes.
• Add the tomatoes and chicken stock.
• Bring to a boil, and add pasta.
• Cook for 8-10 minutes until pasta is al dente.
• Serve with crusty bread and salad for a complete meal.

ITALIAN SUB STOUP - RACHAEL RAY

Steps:

• 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.

ITALIAN SUB STOUP AND GARLIC TOAST FLOATERS

Steps:

• 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.