Italian Sub Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 lb hot Italian sausage
1/4 lb pepperoni, diced
2 cups ham, diced
1 green bell pepper, diced
1 medium yellow onion, diced
1 (14 1/2 ounce) can diced tomatoes, drained (I use Italian-style)
salt
fresh ground black pepper
6 cups chicken stock
1/2 lb penne pasta
2 bunches arugula, trimmed and coarsely chopped

Preparation

Place a large stockpot on the stove and preheat to medium-high heat.
Add olive oil and sausage. Brown and crumble the sausage, drain off excess fat if necessary.
Add the ham and pepperoni. Cook meats together 2 minutes.
Add peppers and onions and cook 2-3 minutes more.
Add diced tomatoes and season with salt and pepper.
Add chicken stock and bring soup to a boil.
Stir in pasta and cook for 8 minutes.
Stir arugula into soup just before you serve it up.