Amalgam of autumn in a quick soup

CHICAGO TRIBUNENovember 17, 2013 

It had been a busy weekend of cooking. So busy that by the time Monday night rolled around, I wanted something easy for dinner after my workday.

In the fridge, I spied the chicken broth I’d made the day before, plus the unused half of a butternut squash — left over 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.

Tips:

I like to squeeze the sausages from their casings and form them into small meat balls. The shape is more fun in a soup. But it’s faster to merely cook the sausages whole then slice them into quarter-inch coins, if you prefer.

To save time and skip peeling, look for cut up butternut squash in the produce section. Cut the chunks down into smaller pieces for quicker cooking.

MONDAY NIGHT SOUP

Prep: 15 minutes. Cook: 20 minutes. Serves 4.

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

› 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 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 the 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 fiber

Idaho Statesman is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service