Sausage, Pumpkin and Arborio Soup

Total Time:
1 hr 10 min
20 min
50 min

4 to 6 servings

  • 2 tablespoons EVOO, plus more for drizzling
  • 1 pound bulk Italian sweet sausage with fennel
  • 3 to 4 cloves garlic, chopped
  • 1 onion, chopped
  • 1 large bay leaf
  • 1 butternut squash or small pumpkin (2 pounds), peeled and cut into 3/4-inch dice
  • Kosher salt and freshly ground pepper
  • Freshly grated nutmeg
  • 6 cups chicken stock
  • 2 cups half-and-half
  • 1 small bunch Tuscan kale, stemmed and chopped
  • 3/4 cup Arborio rice
  • A few fresh sage leaves, torn
  • Shaved Parmigiano-Reggiano, for serving
  • 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.

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