Sausage and Broccoli Rabe Stoup

Sausage and Broccoli Rabe Stoup
Sausage and Broccoli Rabe Stoup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • 3/4

    About 3/4 cup orecchietti pasta

  • Grated pecorino or Parmigiano-Reggiano, for topping

  • Crusty bread, such as ciabatta

Directions

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

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