Rapini Sausage Soup

Rapini Sausage Soup

                                                     Rapini Sausage Soup.

Rapini Sausage SoupIt’s soup season up north; and there’s just nothing like a steaming bowl of soup to take the chill out of your bones when it’s mid-winter with no sign of warming up! My Rapini Sausage Soup is a nutritious, vitamin rich, flavorful soup comforted with orecchiette pasta! Shiitake mushrooms, carrots, onions and garlic amp up the green, cruciferous flavor of the rapini; and just two links of heritage uncured Italian sausage enhances the rich flavor of my Rapini Sausage Soup even further! Of course, the sausage can easily be omitted for the vegetarian version of this super nutritious soup!

1/4 extra virgin olive oil

2-3 organic garlic cloves, peeled and sliced

1 organic onion, peeled and chopped

1 organic carrot, diced

2 organic shiitake mushrooms, diced

1 bunch organic rapini, chopped

1/2 bunch organic flat leaf parsley, roughly chopped

3 ripe organic tomatoes, chopped

Himalayan salt to taste

Frontier veggie pepper to taste

1 teaspoon Frontier roasted garlic and herb umami blend seasoning(delicious)

3-4 cups boiling water(plus more if needed)

2 links of heritage uncured Italian sausage, sliced

1 cup undercooked organic orecchiette pasta(or other short pasta)

Grated parmesan cheese for serving(optional)

In a large stock pot, heat the oil to medium high

Add garlic and onions, cook and stir until softened

Add carrots and mushrooms, cook and stir for few minutes 

Add the rapini and parsley, cook and stir for a few more minutes

Stir in the tomatoes and the seasonings

Add the water and sausage (omit sausage for vegetarian version)

Reduce temperature to simmer and cook for 25 minutes

Add the pasta and turn off the heat

Adjust broth with more water and seasonings if needed 

Serve my Rapini Sausage Soup with crusty bread and a crisp salad, Enjoy!

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