Soup season is any season, but it’s especially nice to tuck into a cozy bowl when the temperatures dip. This comforting recipe is studded with spicy sausage, tender broccoli rabe and noodles. Totally adaptable, if your kids like mild, skip the heat.
1 tablespoon olive oil
4 hot Italian sausages or a sausage substitute
Kosher salt and ground pepper
4 garlic cloves, sliced thinly
Crushed red peppers, to taste
1 tablespoon crushed fennel seed, if your sausage does not contain any
6 cups chicken or vegetable stock
6-8 ounces of gluten-free short-style pasta
1 bunch broccoli rabe chopped into bite-sized pieces with the thick stem discarded
Parmesan or pecorino for serving
Fresh lemon for finishing
In a large pot, heat olive oil over med-high heat.
Add sausage, breaking up with a wooden spoon to bite-sized pieces. Cook for approx. 8-10 minutes, until mostly cooked through. Add garlic, salt and pepper, crushed red pepper and fennel, if using, cook another 1-2 minutes.
Add the stock and broccoli rabe, bring to a simmer. While simmering, bring a large pot of water to a boil, add a handful of kosher salt to water then add the pasta. Cook pasta 1 to 2 minutes shy of package directions. Drain and set aside.
To serve, scoop some pasta into bowls, ladle in soup and top with a generous amount of cheese then a squeeze of lemon.
Find more of Pamela’s gluten-free recipes at PamelasGlutenFreeRecipes.com.