Italian Sub Stoup and Garlic Toast Floaters

I have to give credit for this recipe to Rachel Ray's 30 minute meals and it is yummy. We really enjoyed it and if you like italian foods you will too. So here is the recipe for those who would like to give it a try.

2 tbsp. extra virgin olive oil plus 1/4 c. for croutons

3/4 lb sweet italian sausage

1/4 lb stick pepperoni, diced

1 ham steak diced

1 green bell pepper, quartered and sliced

1 medium yellow onion, quartered and sliced

1 can diced tomatoes

salt and pepper

6 cups of chicken stock (I did use a little more)

1/2 lb gemelli pasta

5 c. cubed crusty bread

3 large garlic cloves

1/2 c grated parmigiano-reggiano

1 tsp. crushed red pepper flakes (I didnt use these)

1/2 tsp. dried oregano

2 bunches arugula, trimmed and coarsely chopped (about 4 cups) (I didnt use these)

Directions

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.