Place a soup pot on stove and preheat to medium high. Add 2 tablespoons of EVOO and 3 links of sausage (take sausage out of the casings) and then mix it up and crumble. Drain off excess fat then add 1/4 p ound of pepperoni (diced) and 1 ham steak (diced). Cook for 2 minutes then add 1 green bell pepper (sliced) and 1 onion (sliced) and cook for 3 minutes. Add 1 can of diced tomatoes and season with salt and pepper. Add chicken stock (6 cups) and bring to boil. Stir in 1 cup of pasta and cook for 8 minutes.
While the paste cooks, heat 1/4 cup of EVOO in a skillet over medium heat. Add garlic and cook for 1 minute. Add the bread cubes, toss and toast for 5-6 minutes. Season with 1 teaspoon of red pepper flakes, 1/2 teaspoon of oregano, 1/2 cup parmigiano-reggiano cheese.
Stir in 4 cups of arugula (trimmed and chopped) before you serve the soup. Then add floaters on the top.
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