It had been a busy weekend of cooking. So busy that by the time Monday night rolled around, I wanted something easy for a post-work dinner.
In the fridge, I spied the chicken broth I’d made the day before, plus the unused half of a butternut squash — leftover from a new risotto recipe from Saturday. Bonus, most of it was already cut up into small cubes because I had prepped way more than the recipe needed. It was beginning to sound like soup.
What else could go in? There was half a bunch of rapini, also orphaned from the risotto project. And some chicken sausage and sweet red peppers; they wouldn’t take much work. It was looking like soup indeed.
FAST SOUP from C3
MONDAY NIGHT SOUP 1 tablespoon olive oil
1 small onion, chopped
1/2 teaspoon coarse salt
2 Italian sausage links
8 cups homemade chicken broth or 1 carton (32 ounces) low-sodium broth
2 cups butternut squash, in small cubes
2 cups tubetti pasta, or another small shape
4 or 5 stalks rapini, tough stems trimmed, coarsely chopped
2 small red peppers or 1 medium red bell pepper, in medium dice
Freshly ground black pepper
1/2 cup freshly grated Asiago or Parmesan cheese
Remove sausage from casings; form into small balls, about 1 inch wide. Cook in a skillet over medium heat until browned on all sides and cooked through, about 8 minutes.
Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion; sprinkle with a pinch of salt. Cook until translucent, about 5 minutes.
Add the broth and remaining salt to the saucepan; heat to a boil. When boiling, add the squash and pasta. Cook until pasta is al dente and squash is done, about 10 minutes. Add the rapini (also called broccoli rabe) and red pepper 1 or 2 minutes before the pasta is done.
Add the sausage balls; season with pepper and more salt, if needed. Serve the soup topped with grated cheese.
Nutrition information per serving: 544 calories, 22 g fat, 7 g saturated fat, 34 mg cholesterol, 62 g carbohydrates, 32 g protein, 1,079 mg sodium, 8 g fiberPrep: 15 minutes / Cook: 20 minutes Yield: Makes 4 servings