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

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

In a large skillet brown sausage over medium heat, breaking it apart as it cooks.
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.
Melt in butter then add rice and basil, turn heat up to medium, cook for 3-4 minutes stirring often.
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

Notes

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Comments

Stephanie @cookinfan says:

04/10/2011 at

I have been on such a green pea kick lately and this recipe looks wonderful! What a lovely spring soup idea, and we love Italian sausage in this house – yummm :)

Lori says:

04/10/2011 at

I love that you used risotto in soup. What a great idea. This sounds so good!

JR/Mike says:

04/10/2011 at

That looks very savory and flavorful. Great combo of sausage and peas and can you send some this way? :)

Barbara says:

04/10/2011 at

I must say, Reeni, so often photos of soups look boring. Or gray. This one looks delicious! What a super recipe! Love the sausage in it.

Sage Trifle says:

04/10/2011 at

This soup looks so good and so perfect for a chilly spring evening.