Real Recipes From Real Home Cooks ®

italian submarine soup

Recipe by
D.Ann W.
Small Town, TN

Made as is, my husband calls this a, "sinus scrubbing soup." So it's a bit spicy, but we love it. Don't be afraid to play with or change the ingredients to suit your taste. Sometimes I lessen the amount of red pepper flakes and usually only use one dash of the hot sauce. I have also changed the meats, according to what was available at my small local market. There have been times when they had no salami but they did have polish sausage, so I used that. (This is in the picture of the soup that I have shared.) So if need be, change things around to make it work for you.

yield 4 -6
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For italian submarine soup

  • 1 pkg
    pepperoni, cut the slices into quarters
  • 1 pkg
    salami, cut slices into bite size pieces
  • 1 pkg
    canadian bacon, cut into bite size pieces
  • 1 md
    onion, chopped
  • 1 lg
    green pepper, seeded and chopped
  • 1 Tbsp
    generous, heaping tbl garlic - minced
  • 28 oz
    can of tomatoes
  • 1 Tbsp
    italian seasoning
  • 2 tsp
    red pepper flakes
  • 4 c
    chicken stock (i use homemade, but store bought is fine.)
  • 1 Tbsp
    balsamic vinegar
  • 2 Tbsp
  • 2-3 dash
  • 2-3 dash
  • 1-2 dash
    hot sauce (use to your taste preference)
  • 3 Tbsp
    olive oil

How To Make italian submarine soup

  • 1
    Saute all of the meats in the olive oil until caramelized.
  • 2
    Add in the onion, green pepper, garlic, Italian seasoning, red pepper flakes and salt and pepper.
  • 3
    Once onions become translucent, add in the chicken stock, tomatoes, honey, balsamic vinegar, and hot sauce.
  • 4
    Slowly simmer for half an hour. Serve hot.