Tuesday, November 20, 2012

Sausage, Ricotta Cavatelle and Broccoli Rabe Soup

You could have never gotten me to eat something like Broccoli Rabe (also known as Rapini) when I was a kid.  I wouldn't have even considered it; come to think of it... my mother wouldn't have even considered trying to make me eat it.  I sure do love it now though.  It starts out somewhat bitter, but after it cooks down it gives off a nice nutty flavor, plus is super healthy -packed with vitamins A, C, K, Potassium, Calcium and Iron. With winter heading our way, we can all use a good dose of that!



  • 2 tablespoons extra-virgin olive oil, or enough to coat bottom of pan
  • 1 pound pre-cooked chicken sausage sliced-  I used Alfresco
  • 1 medium onion, chopped
  • 1 cloves garlic, chopped
  • 2 cups ricotta cavatelle frozen
  • 2 tsp sea salt
  • 1/2 tsp red pepper flakes
  • freshly ground pepper ( couple of grinds)
  • 4-5 cups chopped broccoli rabe and greens
  • 2 quarts chicken stock ( 8 cups)  I used Trader Joe's which is amazing.
  • Grated Parmigiano-Reggiano or Romano for garnish
  • Directions:

    • In your dutch oven over medium heat, add the olive oil, sausage, onion and garlic until soft,about 5 minutes. 
    • Add the chopped broccoli rabe and greens. 
    •  Cook until they begin to wilt. 
    • Add the chicken stock and bring to a boil.
    • Add the frozen ricotta cavatelle, salt and pepper and red pepper flakes.
    • Continue to boil for 6 minutes.  Turn off heat and serve with Cheese.

    Chop Broccoli Rabe, onion, garlic and slice sausage.
    Saute for about 5 minutes.

    Add chopped Broccoli Rabe

    Cook until wilted

    Add chicken stock, bring to a boil.
    Add two cups of Ricotta Cavatell and boil for 6 minutes.




    No comments:

    Post a Comment