Italian Sausage Soup with Rapini
Warm up with a hearty bowl of spicy Italian sausage soup with rapini and pasta for a quick and delicious meal any day of the week.
Servings 6 people
Calories 447kcal
Equipment
- 1 Stock Pot
Ingredients
- 1/4 cup Extra Virgin Olive Oil 60 ml
- 1 large shallot chopped
- 3 links spicy Italian sausage cut into 1/2-inch pieces
- 2 cans 398ml each diced canned tomatoes
- 4 cups chicken stock 946 ml
- 6 cups chopped rapini 190 grams
- 1 cup short pasta of your choice 115 grams
- salt and pepper to your taste
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated 50 grams
Instructions
- 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.
- Stir in the tomatoes and chicken stock, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add the chopped rapini and small pasta noodles of your choice and stir.
- Season with salt and pepper and cook according to the 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.
- Any leftovers can be refrigerated for up to 3 days.
Nutrition
Calories: 447kcal | Carbohydrates: 22g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 53mg | Sodium: 787mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1119IU | Vitamin C: 10mg | Calcium: 163mg | Iron: 2mg