chicken sausage and orecchietti soup

3 Jan

so this is a soup i made up today to eat with my mouth to go into my belly. i stole a technique of adding pureed roasted garlic and tomatoes to the soup from a cookbook. i wish i could call the cookbook author to say, “with our powers combined, soup awesomeness ensues”.   maybe i’ll write him a letter.

The Loot for 6 servings:

1/2 lb (or a little more..i used .64 lb) chicken sausage, i used 1 italian chicken sausage and 1 basil garlic chicken sausage

1 c orecchietti pasta

3 c chicken stock

1/2 c boxed chopped tomatoes

1 carrot, chopped

1/2 lb roma tomatoes, about 4 tomatoes

2 heaping handfuls of spinach (about 3 packed cups)

1 head of garlic

crushed red pepper

1 large handful of yellow pearl onions (you can just dice a regular onion but i love these little guys, they are so cuteee and they have a strong, sweet onion flavor while still being mild enough to eat whole)

a large pinch of dried oregano and dried rosemary

salt and pepper

fresh basil and grated parmesan (optional, for garnish)

Some Notes before I begin:

normally when roasting garlic, you cut the top 1/3 of the garlic head off, sprinkle with olive oil and salt and then wrap completely in tin foil and roast. I planned to do this until I realized I was out of tin foil so I used a “confit” method; I cooked individual garlic cloves in olive oil in a pot on the stove over low heat until the garlic was soft and mash-able with a fork. you can use EITHER method, the tin foil oven method requires less watching, but the stove top method provides you with garlic infused olive oil which you can save and use for cooking later on! do what pleases you 🙂

dA LoW dOwN:

preheat oven to 400 degrees. cut tomatoes in half, top with a drizzle of olive oil, salt, some dried oregano, pepper. if roasting the garlic in the oven, put the garlic in the tin foil on the same pan as the tomatoes. once the oven is heated, roast the tomatoes (and garlic) for 45 minutes.

while that’s happening.

remove the sausage from the casings and add to a sauce pan over medium heat. crumble/break up with a wooden spoon and cook until happily browned. add in the peeled pearl onions and the carrots. sweat for about 10 minutes.

Add in the boxed chopped tomatoes and the stock, bring to a boil and then simmer for about 10 minutes. Add in a pinch of crushed red pepper.

Once the tomatoes and garlic are finished roasting, add to a blender and liquify. If you roasted the garlic in the tin foil, squeeze the garlic out of the skin into the blender. If you used the other method, just put it right in since you peeled it before roasting it on the stove.

pour this mixture into the soup, stir. add in the pasta and a pinch of dried rosemary. once the pasta is soft but al dente, after about 10-12 minutes, add in 2 large handfuls of spinach.

Taste, adjust the salt and other seasonings. Serve, garnished with parmesan and torn basil leaves. yummmmmmmmmmmmmmm.

printable recipe


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