Italian Sub Stoup and Garlic Toast Floaters Recipe

Name: Italian Sub Stoup and Garlic Toast Floaters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 3/4 pound (3 links) hot or Sweet Italian Sausage, removed from casings; 1/4 pound piece pepperoni, diced; 1 ham steak, 1/2 to 3/4 pound, diced; 1 green bell pepper, cored, seeded, quartered, and sliced; 1 medium yellow onion, quartered and sliced; 1 28-ounce can diced tomatoes; Salt and freshly ground black pepper; 6 cups chicken stock or broth; 1 cup gemelli pasta or other shaped pasta; 1/4 cup EVOO; 3 large garlic cloves, cracked from skins; 5 cups crusty bread, cubed; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 1/2 cup grated Parmigiano-Reggiano (a couple of handfuls); 4 cups arugula (2 bunches), trimmed and coarsely chopped

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
3/4 pound (3 links) hot or Sweet Italian Sausage, removed from casings
1/4 pound piece pepperoni, diced
1 ham steak, 1/2 to 3/4 pound, diced
1 green bell pepper, cored, seeded, quartered, and sliced
1 medium yellow onion, quartered and sliced
1 28-ounce can diced tomatoes
Salt and freshly ground black pepper
6 cups chicken stock or broth
1 cup gemelli pasta or other shaped pasta
1/4 cup EVOO
3 large garlic cloves, cracked from skins
5 cups crusty bread, cubed
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 cup grated Parmigiano-Reggiano (a couple of handfuls)
4 cups arugula (2 bunches), trimmed and coarsely chopped

1
Place a soup pot on the stovetop and preheat to medium high.
2
Add the EVOO and the sausage.
3
Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham.
4
Cook for 2 minutes, then add the bell peppers and onions and cook for 2 or 3 minutes more.
5
Add the tomatoes and season with salt and pepper.
6
Add the chicken stock and bring to a boil.
7
Stir in the pasta and cook for 8 minutes.
8
While the pasta cooks, heat the 1/4 cup of EVOO in a large skillet over medium heat.
9
Add the garlic and cook for 1 minute.
10
Add the bread cubes, toss, and toast the cubes for 5 or 6 minutes.
11
Season the toasty cubes with the red pepper flakes, oregano, and grated cheese.
12
Stir the arugula into the stoup just before you serve it up.
13
Float several bread cubes in each bowl.

1136

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 3/4 pound (3 links) hot or Sweet Italian Sausage, removed from casings, 1/4 pound piece pepperoni, diced, 1 ham steak, 1/2 to 3/4 pound, diced, and more.

Yes, Italian Sub Stoup and Garlic Toast Floaters falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Sub Stoup and Garlic Toast Floaters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions