Italian Sausage Soup with Rapini

This spicy Italian Sausage and Rapini Soup is an easy one-pot meal the whole family will love. It’s packed with zesty sausage, tender rapini and short riccioli pasta that pairs so well with chunky sauces.

There’s no fuss or stress here with this simple meal…just a plateful of nutrient-packed deliciousness.

In my Italian kitchen, soups are more than just a meal. They’re a way of cozying up at the dinner table with family or friends and a bowlful of simmering goodness on cold winter days. 

Each spoonful adds a delicious warmth, evoking memories of Sunday dinners at Mamma’s house when a potful of simmering meat sauce filled the kitchen with enticing aromas.

These bitter rapini and sausage are a classic pairing in an Italian kitchen. Their earthy, tender greens and bold, spicy sausages create a beautiful contrast in flavour and texture.

It’s a combo more commonly found in pasta dishes and panini, and even used as pizza toppings—a traditional match transforming two very humble ingredients into something exceptional–just like this spicy Italian soup.

So ladle up, friends! Grab a chunk of Parmigiano-Reggiano cheese and some crusty bread, and enjoy a bowl of Italian comfort food. Don’t forget the VINO!

Ingredients for Spicy Sausage Soup with Rapini

• Shallot – I love the delicate sweet flavour of shallots however a small yellow or red onion makes a great substitute.
• EVOO – A staple in the Mediterranean diet, extra virgin olive oil adds a wonderful aromatic touch to all dishes.
• Spicy Italian Sausages – Look for Italian sausages labeled hot or spicy however if you can’t handle the heat choose a mild sausage. Whichever you choose, look for a lean variety.
• Chicken Stock – I love ready-made organic chicken broths because they have more of a rich chicken flavour than the dry cubed variety. Look for a brand with no added salt so that you can control the salt intake in the recipe.
• Crushed Tomatoes – I prefer canned peeled crushed tomatoes because they break up quicker during cooking, but you can substitute peeled cherry tomatoes or whole peeled tomatoes.
• Rapini or Broccoli Rabe – This deep green vegetable with its pleasant bitter taste is a star ingredient in many Italian dishes. You can also substitute with broccolini which is more tender and sweeter. 
• Pasta – I used short riccioli pasta by the makers of RUMMO. It’s a curly spiral-shaped pasta with a ribbed surface and pairs well in chunky soups.
• Salt and Pepper – Salt and pepper are great flavour enhancements and all you need since you’ll get a lot of flavour from the hot and spicy sausages.
• Parmigiano-Reggiano Cheese – The king of all cheeses adds a rich nutty flavour to soups and pasta dishes.

How to Make Rapini and Sausage Soup

1- Heat the extra virgin olive oil in a large pot over medium-low heat and sauté the shallot until translucent.

Add in the sausage and cook until brown all over.

2- Stir in the tomatoes and chicken stock, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

3- Add the chopped rapini and small pasta noodles of your choice.
4- Season with salt and pepper and cook according to pasta instructions. (Most small pasta shapes cook in just under 10 minutes.)

When ready, plate and serve topped with a generous sprinkle of Parmigiano-Reggiano cheese alongside some crusty bread for dipping in the broth.

I’m sure you’ll love this heartwarming spicy dish. It’s perfect for these frigidly cold winter days.

If you give it a go, let me know what you think in the comments below.

Happy Cooking!

How to Clean Rapini

Clean rapini or broccoli rabe as you would any leafy greens by running them under cold water while separating the leafy stalks to release any remaining dirt.

How to Cut Rapini

Remove any brown or discolored leaves that may harbour bacteria. Trim about an inch off the ends of the stems and any parts that look bad. Cut into 2-inch pieces for this soup recipe.

How to Revive Wilted Rapini

As with any leafy greens, wilted rapini or broccoli rabe can easily be revived by soaking them in cold bath water. To do this, you’ll need a large bowl with enough cold water to submerge the greens. 

The time will greatly depend on how wilted the greens are, but they should start to look crisp and fresh after about 30 minutes of soaking. Rinse and drain before proceeding with the recipe.

More Delicious Soup Recipes

Stracciatella Soup with Mini Meatballs – Stracciatella Soup is also known as Italian egg drop soup. It’s a comforting and flavourful soup packed with shreds of eggs, cheese, and parsley mixture.

Gnocchi Soup with Butternut Squash and Kale – This Gnocchi Soup with butternut squash and kale is one big warm hug in a bowl. It’s a meatless soup chock full of cubed butternut squash, kale, tinned tomatoes, fennel, and mini potato gnocchi.

Roasted Butternut Squash and Carrot Soup – A Roasted Butternut Squash and Carrot Soup recipe bursting with earthy flavours, a creamy texture and a hint of sweetness. It’s the ultimate winter comfort food on cold, chilly days.