Why You’ll Love This Recipe
- Nutritious and Satisfying: Packed with fresh broccoli and lean chicken sausage, this soup provides a wholesome meal that’s both filling and nourishing.
- Flavorful Broth: Simmering the soup with a Parmesan rind infuses the broth with a deep, savory flavor that enhances the overall taste.
- Perfect for Leftovers: Cooking the pasta separately and adding it to individual servings ensures that the orecchiette maintains its texture, making leftovers just as enjoyable.
Ingredients
- Olive oil
- 2 large heads of broccoli
- 1 small white onion, finely diced
- Pinch of red pepper flakes
- 7 cloves garlic, finely chopped
- 1 pound uncooked chicken sausages, casings removed
- 8 cups good-quality stock
- Parmesan rind
- Kosher salt and freshly ground black pepper
- 2 cups uncooked orecchiette, cooked separately
- Fresh parsley, for garnish
- Fresh basil, for garnish
- Grated Parmesan cheese, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Broccoli: Trim the rough ends off the broccoli stems. Peel the stems and chop them finely. Separate the florets into bite-sized pieces and set aside.
- Sauté Aromatics and Sausage: In a large, heavy-bottomed stock pot, heat 1-2 tablespoons of olive oil over medium heat. Add the diced onion, a pinch of kosher salt, and a few grinds of black pepper. Cook until the onion becomes translucent and fragrant. Add the chopped broccoli stems, red pepper flakes, garlic, and chicken sausage (broken into 1-inch chunks). Cook, stirring regularly, until the sausage is browned and cooked through.
- Simmer the Soup: Increase the heat to high and add the stock along with the Parmesan rind. Bring to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
- Cook the Pasta Separately: While the soup is simmering, cook the orecchiette according to the package instructions. Drain and set aside.
- Add Broccoli Florets: After the soup has simmered, remove the Parmesan rind and discard it. Add the broccoli florets to the pot, cover, and remove from heat. Let the broccoli cook in the residual heat for about 3 minutes until tender but not mushy.
- Serve: Season the soup with additional salt and pepper to taste. To serve, place a portion of the cooked orecchiette into individual bowls and ladle the hot soup over the pasta. Garnish with fresh parsley, basil, and grated Parmesan cheese as desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour and 15 minutes
Variations
- Vegetarian Option: Replace the chicken sausage with plant-based sausage or add hearty vegetables like mushrooms for a vegetarian version.
- Different Greens: Substitute broccoli with broccolini or broccoli rabe for a slightly different flavor profile.
- Spice Level: Adjust the amount of red pepper flakes to suit your preferred level of spiciness.
Storage/Reheating
- Storage: Store the soup and pasta separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through. Add the pasta to the soup just before serving to maintain its texture.
FAQs
What type of chicken sausage works best for this recipe?
Opt for a flavorful variety like Italian chicken sausage to enhance the taste of the soup.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Add it directly to the soup during the simmering stage, adjusting the cooking time as needed.
Is it necessary to cook the pasta separately?
Cooking the pasta separately prevents it from becoming overcooked and mushy, especially when storing leftovers.
Can I freeze this soup?
Yes, the soup (without pasta) can be frozen for up to 3 months. Thaw in the refrigerator before reheating and add freshly cooked pasta when serving.
How can I make the soup creamier?
For a creamier texture, stir in a splash of heavy cream or a dollop of Greek yogurt just before serving.
What can I use instead of orecchiette pasta?
Small pasta shapes like shells or ditalini can be used as alternatives to orecchiette.
How do I add more depth of flavor to the broth?
Including a Parmesan rind during simmering adds a rich, savory depth to the broth.
Can I make this soup spicy?
Increase the amount of red pepper flakes or use a spicy variety of chicken sausage to add heat.
What other garnishes work well with this soup?
Fresh herbs like thyme or rosemary, a squeeze of lemon juice, or a drizzle of olive oil can enhance the flavor
Broccoli and Chicken Sausage Soup with Orecchiette
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
Description
Broccoli and Chicken Sausage Soup with Orecchiette is a hearty, nutritious dish featuring tender broccoli, flavorful chicken sausage, and orecchiette pasta in a rich, aromatic broth. Infused with a Parmesan rind for extra depth, this cozy soup is perfect for a comforting meal.
Ingredients
- 1–2 tbsp olive oil
- 2 large heads of broccoli (stems peeled and chopped, florets separated)
- 1 small white onion, finely diced
- Pinch of red pepper flakes
- 7 cloves garlic, finely chopped
- 1 lb uncooked chicken sausages, casings removed
- 8 cups high-quality stock
- 1 Parmesan rind
- Kosher salt and freshly ground black pepper, to taste
- 2 cups uncooked orecchiette (cooked separately)
- Fresh parsley, for garnish
- Fresh basil, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Prepare the Broccoli: Trim, peel, and chop the stems. Separate the florets into bite-sized pieces.
- Sauté Aromatics and Sausage: Heat olive oil in a large stockpot over medium heat. Add diced onion, salt, and pepper, cooking until translucent. Stir in broccoli stems, red pepper flakes, garlic, and sausage. Cook until sausage is browned.
- Simmer the Soup: Pour in the stock and add the Parmesan rind. Bring to a boil, then reduce heat and let simmer for 30 minutes.
- Cook Pasta Separately: While the soup simmers, cook orecchiette according to package instructions. Drain and set aside.
- Add Broccoli Florets: Remove the Parmesan rind. Stir in the broccoli florets, cover, and let sit off-heat for 3 minutes.
- Serve: Season with salt and pepper. Place cooked pasta in bowls, ladle soup over it, and garnish with parsley, basil, and Parmesan.
Notes
- Cooking the pasta separately prevents it from getting mushy.
- For extra creaminess, stir in a splash of heavy cream or Greek yogurt.
- Adjust red pepper flakes for spice preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
