A few months ago my friends and I had a soup swap. I brought Thai Chicken Curry and Butternut Squash Soup
and it was delicious. However, my friend Amy brought Rachael Ray's Italian Sub Soup with Garlic Floaters
and I have had it on my "to make" list since our swap. I love italian subs, but we don't eat them often and it is hard to find a really good one like I see my friends eating out East in my area.
This soup is really easy to put together. The only think that takes a little time is making the garlic bread floaters, but that is still pretty minimal. On a side note, I didn't know how easy making croutons on the stove top was- why did I buy them all these years? I knew that Ron and Kellen would be all over this soup because of the meats and the floaters. Naturally I was right and them both gobbled up the soup. Kellen told me: " this is yummy hot soup- I love the hot soup". He is so cute.
So how does the flavor match an italian sub? It tastes a lot like it! It is actually a little strange how much it reminds me of that hearty sandwich. I think the addition of arugula and the floaters give the soup the extra boost to give the soup greats flavor. This soup is really filling and we loved the leftovers heated up for lunch the following day. I can't wait to make this again once the weather cools down in a few months!
Today, I am getting ready for a work conference later this week. I have meals ready for Ron and Kellen and need to get myself packed! Tonight, I am stopping at the gym before coming home to make dinner and get ready for the week. I actually have two conferences this week, one is for work with my State organization and the second is the Birth Without Fear
conference for my own interest. It will be a busy, but educational week for me!
2 Tbl extra-virgin olive oil
3/4 lb mild italian sausage
1/4 pound piece stick pepperoni, diced
1 ham steak, diced (about 1/2 to 3/4 lb)
1 green bell pepper, chopped
1 medium yellow onion, diced
1 (15-ounce) can petite diced tomatoes
Salt and Pepper
6 cups chicken broth
1/2 pound gemelli pasta
1/4 cup olive oil
5 cups cubed crusty bread
2 large cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
4 cups arugula, trimmed and coarsely chopped
Add olive oil and sausage to a soup pot and cook over medium heat. Brown and crumble the sausage, drain off excess grease and add the ham and pepperoni. Cook meats for 2 minutes and add peppers and onions and cook and 2 or 3 minutes. Add diced tomatoes and season with salt and pepper. Add chicken broth and bring stoup to a boil. Stir in pasta and cook for 8 minutes (or al dente). Make croutons while pasta cooks.
In a large skillet heat 1/4 cup of olive oil over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes for about 5 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
Stir arugula into soup just before you serving. Ladle up the stoup into bowls and top with garlic bread floaters.