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  • 12servings
  • 90minutes
  • 282calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B9, C, P
MineralsFluorine, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3 cloves garlic, minced

  3. 2 tablespoons chopped onion

  4. 4 (3 1/2 ounce) links Italian sausage, sliced

  5. 8 cups chicken stock

  6. 1 teaspoon dried oregano

  7. 1 tablespoon dried basil

  8. 1/4 cup chopped fresh parsley

  9. 2 cups uncooked white rice

  10. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Heat oil in a large pot over medium heat. Add garlic and onion and saute for 3 minutes, or until tender. Add the sausage, browning well on all sides, about 5 minutes.

  2. Add the chicken stock, oregano, basil and parsley. Bring to a boil, reduce heat to low and simmer for 1 hour.

  3. Add the rice and simmer for 30 more minutes. Finally, add the cream, stirring well. Remove from heat and let soup rest for 5 minutes before serving.

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