Sausage Stupa with Rapini
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Stup is a thick, rich soup, something between a soup and a stew. Its name comes from a fusion of two English words. stew - I'll put it in soup – Soup. Thanks to its nutritional value and rich flavor, stupa is the perfect lunch during the colder months. Like a stew, stupa contains a variety of ingredients with vibrant, rich flavors and aromas that, when combined, warm not only the body but also the soul. Make this Italian-style soup with ground Italian sausage, broccoli rapini, pasta, spices, and plenty of cheese. You can prepare the meat and herb base in advance and toss it with the pasta before serving, as described in the recipe, or pour it over any cooked grains of your choice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large bunch of rapini, 550 – 700 g.
- 1 tbsp. l. olive oil
- 550 – 700 gr. spicy Italian sausage without shell
- 1 onion, chopped
- 3 - 4 cloves garlic, finely chopped or very thinly sliced
- 1 red chili pepper, very thinly sliced
- 2 tablespoons chopped fresh thyme leaves
- 1 tbsp lemon zest
- A little ground nutmeg
- 6 cups chicken broth
- 2 tbsp of water
- About 3/4 cup orecchiette pasta
- Grated Pecorino or Parmesan cheese, for serving
- Bread with a crust, such as ciabatta
We recommend
Recipes with similar ingredients: kupaty (fried sausages), broccoli cabbage, chili pepper, orecchiette pasta, lemon zest, nutmeg, thyme
Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, bring a small amount of water to a boil, then add salt. Trim the rapini and cut into 4-5 cm long strips. Simmer gently to reduce the bitterness, about 4-5 minutes, then place in ice water and drain well.
- Heat a Dutch oven or large saucepan over medium-high heat and pour in the olive oil. Add the sausage and cook, breaking it up with a spoon, for 7-8 minutes. Add the onion, garlic, and chili pepper and cook for a few more minutes. Stir in the thyme and lemon zest, then add the broccoli rabe and a sprinkle of nutmeg.
Pour in the broth and water and bring to a boil. Simmer for a few minutes to allow the flavors to blend. Turn off the heat, let cool, and store in the refrigerator. - Reheat the soup over low heat and bring to a simmer. Add the pasta and cook until al dente, about 10 minutes. Ladle the soup into shallow bowls and sprinkle with cheese. Serve with bread for dipping.
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