Rustic Italian Sausage Soup (Zuppa Arcidossana)

“Run out of chicken broth? This soup is water based and consists of ingredients you probably already have on hand, except for the ricotta salata. This is a cheese similar to feta cheese, so just use that as a substitute.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 14 lb sweet Italian sausage, casings removed
  • 1 cup carrot, diced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • salt & freshly ground black pepper
  • 1 cup stale bread, cut into 1/2-inch cubes (use coarse, country-style bread)
  • 12 lb spinach, trimmed, washed and rough chopped
  • 14 cup ricotta salata, cut in 1/2-inch cubes or 14 cup feta cheese
  • 14 cup freshly parsley, chopped

Directions

  1. Brown sausage in a skillet over medium low heat, stirring to break up. Add carrots, onion, and garlic; cook until they begin to soften and brown, about 10 minutes. Season with salt and pepper. Add bread and stir a couple of minutes. Add spinach and cook until wilted, 2 minutes.
  2. Add 2 cups water and scrape bottom of pan to loosen any brown bits. Cook until the consistency of a thin gravy and serve. More water can be added if necessary. Top with chese and parsley.

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