Sausage, Pumpkin and Arborio Soup
This comforting soup features savory Italian sausage, tender butternut squash, and creamy Arborio rice simmered in a rich broth with half-and-half. Aromatic garlic, onion, and fresh sage infuse the base, while a touch of nutmeg enhances the pumpkin's sweetness. Finished with shaved Parmigiano-Reggiano and a drizzle of olive oil, it's a hearty and flavorful meal perfect for a cozy occasion.
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 Wooden Spoon
- 1 Chef's knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 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
Instructions
- Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.
- Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.
- Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.
Notes
Ensure the sausage is well-browned for maximum flavor depth; the fond created will enrich the entire soup. When adding the Arborio rice, stir it frequently (every 2-3 minutes) to release its starches, which will contribute to the soup's creamy texture, and prevent it from sticking to the bottom of the pot. Be mindful not to overcook the rice; it should be 'just tender' (al dente) for the best mouthfeel. The fresh sage added at the end provides a vibrant aromatic finish. A generous grate of fresh nutmeg elevates the pumpkin's sweetness. For a make-ahead option, prepare the soup without the rice and add it during reheating to prevent mushiness.