Recipe courtesy of Rachael Ray
Episode: Meatlovers' Lane
Sausage, Pumpkin and Arborio Soup
Total:
1 hr 10 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes. 

Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage. 

Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.

Cook's Note

The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.

IDEAS YOU'LL LOVE

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Kale Soup

Recipe courtesy of Trisha Yearwood

Sausage, Beans and Broccoli Rabe Soup

Recipe courtesy of Rachael Ray

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Cream of Broccoli Soup

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Split Pea Soup

Recipe courtesy of Milton Polemides

Black Bean Soup

Recipe courtesy of Melissa d'Arabian

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking