Italian Sub Stoup and Garlic Toast Floaters

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2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons

3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing

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

1/2 pound gemelli pasta or other short-cut pasta

5 cups cubed crusty bread

3 large cloves garlic, cracked from skin

1/2 cup grated Parmigiano-Reggiano, a couple of handfuls

1 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

2 bunches arugula, trimmed and coarsely chopped (about 4 cups)