2 min Read

Sausage and Broccoli Rabe Soup

bowl of brothy soup studded with sausage crumbles, elbow pasta and broccoli

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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