Recipe courtesy of Rachael Ray
Save Recipe Print
40 min
15 min
25 min
4 servings



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Italian Subs

Recipe courtesy of Food Network Kitchen

Meatball Subs

Recipe courtesy of Rachael Ray

Guinness Float

Recipe courtesy of Wood & Vine

Garlic Bread

Recipe courtesy of Rachael Ray

French Toast

Recipe courtesy of Robert Irvine

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Garlic "Fries"

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories