Italian Sub Stoup with Garlic Toast Floaters

I've been dying to try this recipe since I saw it awhile ago on Rachael Ray--and although it was on 30 Minute Meals....I am realizing I'm a slow cooker so it took slightly longer.  It's supposed to be a stoup (soup/stew) take on an Italian hoagie.  So I gave it a stab today before it gets too warm for soup, changed it a tiny bit, and fell in love with it.  Hopefully, Eric isn't too hungry today ;)

Stoup:

2 tbsp EVOO
1 lb Italian hot sausage, casing removed and crumbled
1/4 lb pepperoni, diced
1-5 oz ham steak, diced
1 green bell pepper, seeded, chopped
1/2 yellow onion, chopped
3 cloves of garlic, minced
1-28 oz can of diced tomatoes
Salt and pepper
4 c chicken broth
2 c vegetable broth
1 c gemelli pasta or other small, shaped pasta, uncooked
1 bunch of kale, trimmed and coarsely chopped

Floaters:
1/4 c EVOO
3 large cloves of garlic, minced
4 c crusty bread, cubed (I used a can of Pillsbury Italian Bread-I looked this am, cubed it and let it sit out all day to get crusty)
1/2 tsp red pepper flakes
1/4 c grated parmesan cheese

**additional parmesan cheese to top stoup with

Place a large (soup) pot on the stove and preheat to medium high.  Add the EVOO and the sausage, being sure to crumble sausage as you brown.  Drain off ay excess fat if needed and add pepperoni and ham.  Cook 3 minutes., stirring occassionally.  Add peppers, onion, and garlic.  Cook 5 minutes.  Add tomatoes and season with salt and pepper.  Cook till begins to simmer.  Add chicken and vegetable broth and bring to a boil.  Stir in pasta and cook for 8 minutes.

While pasta cooks, heat the EVOO in a large skillet over medium heat.  Add garlic and cook for 1 minute.  Add bread cubes in and toss to coat with EVOO.  Cook 7-8 minutes, being sure to turn cubes to toast on all sides.  Once toasted, remove from heat and season with red pepper flakes and cheese.

Once pasta is finished being cooked in stoup, add in kale in small batches, stirring well.  Serve the stoup with garlic toast floaters and additional parmesan cheese for topping.

About 4 servings.