Italian Submarine Soup

Mrs D


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.


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20 Min
45 Min
Stove Top


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  • 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 medium
    onion, chopped
  • 1 large
    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(es)
  • 2-3 dash(es)
  • 1-2 dash(es)
    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.

Printable Recipe Card

About Italian Submarine Soup

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian

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