Monday Night Soup

Tips: Squeeze sausage from casing and form in small meat balls. OR , cook whole then slice into quarter inch coins. Save time and buy cut up butternut squash and cut into smaller pieces for quicker cooking.

Yield: 4 servings
Community Recipe from

Ingredients

  • 1 tablespoon(s) olive oil
  • 1 small onion chopped
  • 1/2 teaspoon(s) coarse salt
  • 2 Italia n sausage links
  • 8 cup(s) chicken broth low sodium
  • 2 cup(s) butternut squash cubed
  • 2 cup(s) tubetti pasta or small shaped
  • 4 or 5 stalk(s) rapini (brocollini) coarsly chopped
  • 1 med. red bell pepper med. diced
  • 1/2 cup(s) Asiago or parmesan cheese freshly grated
  • freshly ground black pepper

Preparation

  1. Remove sausage from casing, form into small balls 1 inch wide. Cook in skillet over med. heat til browned on all sides and cooked through, about 8 minutes.

  2. Meanwhile, heat olive oil in med. saucepan over med high heat. Add onion, spriinkle with pinch of salt, cook til trranslucent about 5 min.

  3. Add broth and remaining salt to saucepan, heat to a boil. Add squash and pasta. Cook til pasta is al dente and squash in done, about 10 min. Add the broccoli rabe and red pepper 1 or 2 min before pasta is done.

  4. Add sausage balls, season with pepper and more salt if needed.
  5. Serve soup topped with grated cheese.
November 2013

This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.

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