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!

 

Ingredients:

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.

  
  
  

  Print Recipe



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.
Serve.