Rapini Sausage Soup.
It’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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