Sausage, Pumpkin and Arborio Soup Recipe

Name: Sausage, Pumpkin and Arborio Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Freshly grated nutmeg; 6 cups chicken stock; 2 cups half-and-half; 1 small bunch Tuscan kale, stemmed and chopped; 3/4 cup Arborio rice; A few fresh sage leaves, torn; Shaved Parmigiano-Reggiano, for serving

Servings: persons

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
Freshly grated nutmeg
6 cups chicken stock
2 cups half-and-half
1 small bunch Tuscan kale, stemmed and chopped
3/4 cup Arborio rice
A few fresh sage leaves, torn
Shaved Parmigiano-Reggiano, for serving

1
Heat the EVOO in a soup pot or large Dutch oven over medium-high heat.
2
Add the sausage and cook, crumbling it with a wooden spoon, until browned.
3
Add the garlic and onions and cook until soft, about 5 minutes.
4
Add the bay leaf and squash and season with salt, pepper and a little nutmeg.
5
Stir in the stock and half-and-half and bring to a boil.
6
Reduce the heat to medium and add the kale.
7
Simmer until the squash is tender, about 20 minutes.
8
Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes.
9
Stir in the sage.
10
Ladle the soup into shallow bowls.
11
Top with Parmigiano-Reggiano and a drizzle of EVOO.
12
Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal.
13
Add the rice before serving.

1027

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons EVOO, plus more for drizzling, 1 pound bulk Italian sweet sausage with fennel, 3 to 4 cloves garlic, chopped, 1 onion, chopped, and more.

Yes, Sausage, Pumpkin and Arborio Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage, Pumpkin and Arborio Soup

How did you like this recipe?

Frequently Asked Questions