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MailTribune.com
  • Monday Night Soup

    ready in: 35 minutes
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  • 2 Italian sausage links
    1 tablespoon olive oil
    1 small onion, peeled and chopped
    1/2 teaspoon coarse salt
    8 cups homemade chicken broth or 1 (32-ounce) carton low-sodium broth
    2 cups butternut squash, in small cubes
    2 cups tubetti pasta, or another small shape
    4 or 5 broccoli rabe stalks, tough stems trimmed and coarsely chopped
    2 small red peppers or 1 medium red bell pepper, cored and medium diced
    Freshly ground black pepper, to taste
    1/2 cup freshly grated Asiago or Parmesan cheese
    Remove sausage from casings and form into small balls, about 1 inch wide. In a skillet over medium heat, brown sausage balls on all sides until cooked through, for about 8 minutes.
    Meanwhile, in a medium saucepan over medium-high heat, heat the olive oil. Add the onion and a pinch of the salt. Cook until translucent, for about 5 minutes.
    Add the broth and remaining salt to saucepan with onions, heat to a boil and add the squash and pasta. Cook until pasta is al dente and squash is done, for about 10 minutes. Add the broccoli rabe and red pepper 1 or 2 minutes before pasta is done.
    Add sausage balls; season with the pepper and more salt, if needed. Top soup with the grated cheese.
    Makes 4 servings.
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