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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|Serving Size: 1 Serving (644g)|
|Recipe Makes: 8|
|Calories from Fat: 472 (60%)|
|Amt Per Serving||% DV|
|Total Fat 52.4g||70 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 136.8mg||42 %|
|Sodium 2606.2mg||90 %|
|Potassium 973.6mg||26 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 34g|
|Protein 41.6g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 790
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