The main content
Sausage, Pumpkin and Arborio Soup

Sausage, Pumpkin and Arborio Soup


  • 2 tablespoons EVOO, plus more for drizzling

  • 1 pound bulk Italian sweet sausage with fennel

  • 3-4 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


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, 18-20 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. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.