Italian Sub Stoup

A number of people have asked me for this recipe.  Rachael Ray gets all the credit though.  I have her 365: No Repeats cookbook, and while I haven't made a ton of the recipes in that particular book, this is one I keep going back to.  I love it!

 

Italian Sub Stoup - thicker than a soup, not as thick as a stew, as Rachael Ray says.

http://www.foodnetwork.com/recipes/rachael-ray/italian-sub-stoup-and-garlic-toast-floaters-recipe/index.html

 

I make a few tweaks to R.R.'s recipe though, because I love pasta.  I'm Italian...it kind of goes without saying.  The recipe calls for only 1 cup of dry pasta.  I add a whole box - 1lb of pasta.  In order to cook all that pasta, I have to add more liquid.  So, instead of adding only 3 cups of chicken stock, I add about 7.  This winds up being absolutely, perfectly delightful :-)

 

We are not a family that's big on super spicy food - mild Italian sausage adds just the right amount of flavor for us.  But, if you're looking for more heat, go for the HOT Italian sausages...and throw in some crushed red pepper flakes while you're at it!