Monday, March 5, 2012

Making Tuesday Tasty-Sausage and Broccoli Rabe Soup

I love sausage, primarily the smoky and brat style sausages.  I think there are many that don't realize that it is a wonderful, classic ingredient to put in your food. It adds depth and depending on the style of sausage that you use, much flavor.  Here is just one recipe that involves sausage,,, 


  • Salt
  • 1 large bundle broccoli rabe, 1 1/4 to 1 1/2 pounds
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 to 1 1/2 pounds bulk Italian sweet or hot sausage
  • 1 onion, chopped
  • 3 to 4 cloves garlic, finely chopped or very thinly sliced
  • 1 red chile pepper, very thinly sliced
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon lemon zest
  • A few grates nutmeg
  • 6 cups chicken stock-in-a-box
  • 2 cups water
  • About 3/4 cup orecchietti pasta
  • Grated pecorino or Parmigiano-Reggiano, for topping
  • Crusty bread, such as ciabatta


In a medium pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2 to 2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4 to 5 minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the sausage and brown and crumble, 7 to 8 minutes. Add the onions, garlic and chile and cook a few minutes more. Add the thyme and lemon zest, then add broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal. Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup in shallow bowls and garnish with cheese. Serve with crusty bread for mopping. 

*thanks to for the recipe*