- Rachael Ray - https://www.rachaelray.com -

Sausage and Broccoli Rabe Stoup

This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat as a make-ahead meal for later in the week.



In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5 minutes, then cold shock in ice water and drain very well.

Heat a Dutch oven [2] or large soup pot [2] over medium-high heat with the EVOO [1], a turn of the pan [2]. Add the sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal.

Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup into shallow bowls [3] and garnish with cheese. Serve with crusty bread for mopping.