Sausage, Pumpkin and Arborio Soup
This was so delicious! And so hearty!
Dovetailing Tip: Use the pound of sausage that you cooked on day 3 in tonights soup recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | plus more for drizzling olive oil |
| 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 olive oil 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.
Source: foodnetwork.com
