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Sausage, Pumpkin and Arborio Soup

Photo: Sausage, Pumpkin and Arborio Soup

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

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
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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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  • on March 25, 2012

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    Absolutely awesome!!!

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  • on January 02, 2012

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    I absolutely loved this soup! My husband?...not so much. It was actully much better though the day after I made it and forward. The flavors were more developed and the texture was more cohesive and creamy. I will make it again for myself most definitely.

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  • on December 13, 2011

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    This was a perfect "It's cold outside" soup. It was very warm and creamy. My husband and I loved it, and since it takes a while to simmer, I was able to get other things done. I highly recommend it!

    people found this review Helpful.
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