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.
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. Add butter, melt, add rice and basil, turn heat up to medium, cook for 3-4 minutes stirring often.
3. 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. 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.
I’m sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad and Sammie) Sundays!
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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.
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!
Yum! I have tons of risotto rice (don't ask) just hanging out in my pantry. I gotta give this soup a try…yum!
If I made more soups can I be your souper hero side kick? Gosh that looks good!
I don't know what it is about peas and sausage that sends me in a whirl. Actually, I'm not a huge pea fan and this is one of the few ways I will actually eat them. (I do love them with fried onions and mushrooms too:)Your risotto soup looks so "Springy" and sounds delicious. I must try it ASAP!!!Thanks for sharing…
This looks amazing! I love these flavors in risotto, and what a great idea to make that risotto into soup! Also, I love your new banner! So cute!!