Italian Sub Stoup By Rachael Ray Recipes

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SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)



Spaghetti and Meatball

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or one 14-ounce can plus one 8-ounce can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

Steps:

  • Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
  • While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
  • Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

ITALIAN SUB STOUP BY RACHAEL RAY



Italian Sub Stoup by Rachael Ray image

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

3/4 lb Italian sausage
1/2 lb ham steak, diced
1/4 lb pepperoni, diced
15 ounces diced tomatoes (Italian style)
6 cups chicken stock
1 lb pasta (short-cut)

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



Italian Sub Stoup - Rachael Ray image

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

2 tablespoons olive oil
3/4 lb sweet Italian sausage
1/4 lb pepperoni, diced
1/2 lb ham, diced
1 green pepper, sliced
1 medium onion, diced
28 ounces diced tomatoes
6 cups chicken stock or 6 cups broth
1 cup gemelli pasta
4 cups arugula

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



Italian Sub Stoup and Garlic Toast Floaters image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

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)

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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