Appetizers / Soups / Salads

Sausage, Pumpkin and Arborio Soup takes 20 minutes to prepare.

Sausage, Pumpkin and Arborio Soup takes 20 minutes to cook.

Sausage, Pumpkin and Arborio Soup makes 10 servings.

The ingredients for Sausage, Pumpkin and Arborio Soup are:

2 tablespoons EVOO, plus more for drizzling
1 pkg Johnsonville chicken sausage w/apple
3 to 4 cloves garlic, chopped
1 onion, chopped
1 large bay leaf
1 butternut squash or small pumpkin (2 pounds), peeled and cut into 3/4-inch dice
Kosher salt and freshly ground pepper
Freshly grated nutmeg
6 cups chicken stock
2 cups half-and-half
1 small bunch Tuscan kale, stemmed and chopped
3/4 cup Arborio rice
A few fresh sage leaves, torn
Shaved Parmigiano-Reggiano, for serving

Here is how you make Sausage, Pumpkin and Arborio Soup:

Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes. Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage. Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Serving Size: 10- 1 cupNumber of Servings: 10Recipe submitted by SparkPeople user AMBERDAV32.

The nutritional information for Sausage, Pumpkin and Arborio Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 253.2

• Total Fat: 10.2 g
• Cholesterol: 31.9 mg
• Sodium: 573.4 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 3.0 g
• Protein: 15.3 g