Photo: Sausage, Pumpkin and Arborio Soup Recipe
Ingredients
- 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
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.
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By mgfreeman
Richmond, VA
on October 13, 2012
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The flavors were great, but I had 2 problems. One, my sausage had a lot of fat which should have been partially drained off after browning. I ended up with droplets of fat floating in my finished soup. Two, I learned after making this that you can't boil milk in a soup, only cream. Since the recipe calls for bringing the stock and half and half to a boil, mine separated. So I have a bowl of separated milk with a layer of fat floating on the top.
By isl_11625306
on May 31, 2012
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This was so delicious! And so hearty! I love the fact that I did not need to use an immersion blender to make it a soup. So easy and so quick, and so filling. I opted to not add kale because my family isn't too crazy about kale, and the dish still turned out yummy!
By Food Newby
on May 07, 2012
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This recipe was amazing!!! For those of you who may shy away from mixing pumpkin, with kale and sausage... shy away NO MORE! My husband freaked when he saw this recipe and REALLY had NO desire to try it. Buuuut....He loves me, so he agreed to try the broth. He was BLOWN away. Once he tasted everything together, "He got it!". This recipe made him agree to never doubt my food choices again! Rachel Ray, you've got yet another fan!!!
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