Sunday, March 30, 2014

Turkey Sausage and Broccoli Rabe Soup


adapted from Rachel Ray's Sausage & Broccoli Rabe Stoup

1 large bunch of Broccoli Rabe, cleaned and chopped
1 Tablespoon of Olive Oil
1 pound of turkey sausage links, casings removed
1 sweet onion, diced
3 cloves garlic minced
dash red pepper
garlic powder, thyme leaves to taste
juice of half a fresh lemon
few dashes of nutmeg
1 large can (49 oz) of 100% fat free, 33% lower sodium chicken broth) I use Swanson's.
1 cup of orecchiette pasta (I use the Wegman's gourmet kind)
grated Pecorino Romano Cheese


In large sauce pot, bring a few inches of water to a boil, salt the water, and add  the broccoli rabe.  Cook for 5 minutes, drain in a colander and rinse with cold water.  Set aside.  Dry the pot, add the olive oil, and saute the onions and garlic.  I finely chopped mine in the food processor.  Add the turkey sausage (I use mild, but remove the casings to allow for it to crumble), and cook till sausage is no longer pink.  Stir in the seasonings, add the broccoli rabe, and add the broth.  Bring to a boil.  Add the pasta, and cook about 10 more minutes, or till pasta is done.  Garnish with the grated cheese before serving.  

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