Broccoli Rabe and Sausage Soup with Parmesan Broth

A hearty and flavorful Italian soup featuring bitter broccoli rabe, savory Italian sausage, and a rich, cheesy Parmesan broth. Perfect for a comforting lunch or dinner, served with crusty bread for dipping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

575

Level

Medium

Yields

4 servings

Cost

£2.76

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Soup•Bread

Cuisine:

Italian

Mood:

Comfort Food

Ingredients

Servings

1poundBroccoli Rabe(trimmed and coarsely chopped)

£1.50

1poundItalian Sausage(sweet or hot, casings removed)

£4.00

1mediumYellow Onion(chopped)

£0.50

4clovesGarlic(minced)

£0.20

6cupsChicken Broth(low sodium)

£1.20

1Parmesan Cheese Rind(about 2-3 inches)

0.5cupGrated Parmesan Cheese(plus extra for serving)

£1.75

2tablespoonsOlive Oil(extra virgin)

£0.30

0.3teaspoonRed Pepper Flakes(optional, for heat)

£0.10

to tasteSalt

to tasteBlack Pepper(freshly ground)

for servingCrusty Bread

£1.50

Total Cost

£11.05

£2.76 per serving

The Method

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
2
Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
3
Pour in the chicken broth and add the Parmesan cheese rind. Bring to a simmer.
4
Add the chopped broccoli rabe to the pot and cook until tender, about 10-15 minutes.
5
Remove the Parmesan cheese rind from the soup. Stir in the grated Parmesan cheese until melted and well combined.
6
Season with salt and pepper to taste.
7
Serve hot with crusty bread for dipping and extra grated Parmesan cheese, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

575 kcal / 2406 kJ

Carbs

18g

7% of RDA

Fat

39g

56% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

5 g

6% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a smoother broth, you can use an immersion blender to partially blend the soup after the broccoli rabe is cooked. Be careful not to over-blend it, as you still want some texture.

If you don't have a Parmesan cheese rind, you can add a few tablespoons of grated Parmesan cheese to the broth for extra flavor, but it won't be quite the same.

Adjust the amount of red pepper flakes to your liking. If you prefer a milder soup, omit them entirely.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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