Italian Sub Stoup By Rachael Ray Food
ITALIAN SUB STOUP BY RACHAEL RAY
This is an awesome "stoup" from Rachel Ray's "30 Minute Meals". I altered it to my families' tastes, and it is very simple to make.
Provided by jewels041
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 715.1, Fat 28.8, SaturatedFat 10, Cholesterol 78.6, Sodium 1999.2, Carbohydrate 72.9, Fiber 3.8, Sugar 8.4, Protein 38.6
ITALIAN SUB STOUP - RACHAEL RAY
Say what you will about Rachael Ray (and I do too!) but that woman knows how to put together a heck of a soup. Several of my favorite soup recipes are from her. She makes real food that real people eat and fesses up to and is proud of being "just a cook" and I can admire that. I can't remember where this recipe originally came from a cookbook from the library, foodtv.com, etc., but I've had it for well over a year and I finally tried it tonight 1/22/09. This really does take like a Italian sub sandwich and is very yummy. I added some garlic to mine but the recipe didn't call for it.
Provided by invictus
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
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.
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