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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Sausage, Pumpkin and Arborio Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions