Risotto, Pea and Sausage Soup

A hearty main dish soup with sweet peas, arborio rice and hot Italian sausage. Rich, creamy and flavorful with a hint of sweetness and a touch of spiciness, this is a comforting soup that will satisfy on all levels.

The soup is started the same way as Risotto Milanese by sauteing onion and garlic and toasting the rice in butter. Instead of a little at a time, the broth goes in all at once along with sweet peas and cooked, crumbled sausage. A quick simmer for a soup, 20 minutes, and then the special finishing touch; a glug of half & half and Parmesan cheese.

It’s best to serve the soup immediately or the rice will continue to suck up every ounce of the broth; stir additional broth into the soup when reheating leftovers.

Risotto, Pea and Sausage Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 4 servings

Risotto, Pea and Sausage Soup

A hearty main dish soup with sweet peas, arborio rice and hot Italian sausage.

Ingredients:

8-12 ounces Italian sausage, sweet or hot, crumbled or removed from casings
1 red or yellow onion, diced
olive oil, for sauteing
sea or kosher salt and fresh black pepper
5 cloves garlic, minced
1 heaping teaspoon dried basil, crushed between your fingers
2 tablespoons butter
3/4 cup arborio rice
4 cups chicken broth
1 + 1/2 cups sweet peas, fresh or frozen
1/2 cup half & half or heavy cream (light is OK)
1/4 cup Parmesan cheese, fresh grated, plus more for serving

Instructions:

  1. In a large skillet brown sausage over medium heat, breaking it apart as it cooks.
  2. Meanwhile in a large soup pot or sauce pan saute onion in enough olive oil to cover bottom of pan over medium-low heat until soft and tender. Season well with salt and pepper. Add garlic saute until fragrant.
  3. Melt in butter then add rice and basil, turn heat up to medium, cook for 3-4 minutes stirring often.
  4. Add chicken broth, peas and cooked sausage, season again with salt and pepper. Bring to a simmer, cook about 20 minutes or until rice is tender.
  5. Add half & half and Parmesan cheese, bring to a simmer, cook five more minutes. If you have fresh basil on hand chop and add a few leaves. Serve immediately with additional Parmesan cheese and crusty bread or croutons

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano

http://www.cinnamonspiceandeverythingnice.com/risotto-pea-and-sausage-soup/

Comments

  1. Katie P says

    First, I love your blog and I love, love, love this recipe. I make it all the time when I have people over or just when I want it (like a few times a month).

    I was wondering if you have ever used other ingredients to make risotto soup? I love how easy it is to make risotto but I really want to try a different version but having troubles coming up with ideas. I thought a mushroom risotto soup would be great but not sure if the mushrooms are good in a soup?!? Hope you can help or maybe you can post another risotto soup recipe.

    • says

      Thanks a lot Katie! I will work on another risotto soup for you! I don’t cook with mushrooms – my family doesn’t like them so I don’t really know much about them. I searched online and there’s not many mushroom risotto soups to be found. Here’s a wild rice and mushroom soup that sounds good – you could sub in the risotto for the wild rice. Hope this helps!

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