Rustic Italian Sausage Soup (Zuppa Arcidossana) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Run out of chicken broth? This soup is water based and consists of ingredients you probably already have on hand, except for the ricotta salata. This is a cheese similar to feta cheese, so just use that as a substitute. Ingredients:
2 tablespoons olive oil |
1/4 lb sweet italian sausage, casings removed |
1 cup carrot, diced |
1 large onion, chopped |
3 garlic cloves, minced |
salt & freshly ground black pepper |
1 cup stale bread, cut into 1/2-inch cubes (use coarse, country-style bread) |
1/2 lb spinach, trimmed, washed and rough chopped |
1/4 cup ricotta salata, cut in 1/2-inch cubes or 1/4 cup feta cheese |
1/4 cup freshly parsley, chopped |
Directions:
1. Brown sausage in a skillet over medium low heat, stirring to break up. Add carrots, onion, and garlic; cook until they begin to soften and brown, about 10 minutes. Season with salt and pepper. Add bread and stir a couple of minutes. Add spinach and cook until wilted, 2 minutes.
2. Add 2 cups water and scrape bottom of pan to loosen any brown bits. Cook until the consistency of a thin gravy and serve. More water can be added if necessary. Top with chese and parsley.
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