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Rustic Italian Sausage Soup (Zuppa Arcidossana)

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“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.”

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


  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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