Sausage and Broccoli Rabe Stoup
Serves 4
Submitted by
Rachael Ray
Week in a Day
on 01/26/11
This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat for
later in the week.
INGREDIENTS
Salt
1 1/4 -1 1/2 pounds broccoli rabe (a large bundle)
1 tablespoon extra virgin olive oil (EVOO)
1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3-4 cloves garlic, finely chopped or very thinly sliced
1 red chili pepper, very thinly sliced
2 tablespoons fresh thyme leaves, chopped
1 tablespoon lemon zest
A few grates of nutmeg
6 cups chicken stock
2 cups water
About 3/4 cup orecchietti pasta
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping
Crusty bread, such as ciabatta
PREPARATION
In a medium size 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 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5
minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the
sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few
minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir
in the stock and the water and bring to a boil. Simmer for 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 into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.