Italian Sub Stoup
|4 tablespoonsExtra-Virgin Olive Oil|
|1 1/2 poundHot or sweet Italian Sausage; Removed from casings|
|1/2 poundPepperoni; diced|
|2 poundHam steak; diced|
|2 Green Pepper; sliced|
|2 mediumYellow onion; quartered and sliced|
|2 28-oz cansDiced tomatoes|
|Salt & pepper; to taste|
|12 cupsChicken broth|
|2 cupsGemelli pasta; or other shaped pasta|
|2 bunchesArugula; trimmed and chopped, can sub baby spinach|
Italian Sub Stoup Preparation
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 excss 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.
Stir the arugula into the stoup just before you serve it.
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