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Sausage, Pumpkin and Arborio Soup

  • 4servings
  • 70minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsZinc, Natrium, Fluorine, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons EVOO, plus more for drizzling

  2. 1 pound bulk Italian sweet sausage with fennel

  3. 3 to 4 cloves garlic , chopped

  4. 1 onion, chopped

  5. 1 large bay leaf

  6. 1 butternut squash or small pumpkin (2 pounds), peeled and cut into 3/4-inch dice

  7. Kosher salt and freshly ground pepper

  8. Freshly grated nutmeg

  9. 6 cups chicken stock

  10. 2 cups half-and-half

  11. 1 small bunch Tuscan kale, stemmed and chopped

  12. 3/4 cup Arborio rice

  13. A few fresh sage leaves, torn

  14. Shaved Parmigiano-Reggiano, for serving

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO.

  4. 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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