Sausage and Broccoli Rabe Soup

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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

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