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
