Jan 13, 2011

Italian Sub Stoup

Our whole family loves the soup I'm posting about today and we've dubbed it "Our Christmas Soup" as we traditionally have this on Christmas Eve. It's actually a soup recipe from Rachael Ray ~ Italian Sub Soup that we adapted a bit.

Italian Sub Soup

Adapted from recipe by Rachael Ray

Serves: 6-8

    • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
    • 3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing (we use half hot and half sweet sausage)
    • 1/4 pound piece stick pepperoni, diced
    • 1 ham steak, diced (about 1/2 to 3/4 pound)
    • 1 green bell pepper, seeded, quartered and sliced
    • 1 medium yellow onion, peeled, quartered and sliced
    • 1 (15-ounce) can diced tomatoes
    • Kosher salt and freshly ground black pepper
    • 6 cups chicken stock
    • couple handfuls of vermicelli pasta
    • 2 bunches spinach, trimmed and coarsely chopped (about 4 cups)
    • tomato paste, 6 0z
    1. Place a soup pot or deep sided skillet on the stove top and pre-heat to medium high heat. Add olive oil, 2 turns of the pan and the sausage.
    2. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni.
    3. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more.
    4. Add diced tomatoes, tomato paste and season with salt and pepper. Add chicken stock and bring soup to a boil.
    5. Stir in pasta and cook for 8 minutes. Stir spinach into soup just before you serve it!

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