Sicilian Soup With Sausage

Recipes » Soups, Stews and Chili » Meat and Poultry

Zuppa Di Salsiccia Alla Siciliana

The flavor of this simple, Sicilian-style soup is rich and complex and the aroma is simply heavenly. I've enjoyed numerous versions of it in local trattorie throughout Sicily. When you buy the sausage, besure to ask if it contains fennel seeds. If it doesn't, you'll want to add about 1/8 teaspoon of seeds to the sausage meat as you brown it. The sweet, licorice-like fennel seeds will release the most flavor if they are lightly crushed with a mortar and pestle before they are used.

Cuisine: Main Ingredient: Pork

(0, 0) (reviews)

9 people want to try | 8 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (0)
Nutrition
Notes

Ingredients

Ready in 45 minutes
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 6 Servings

Verified by CSmith508

1 teaspoonOlive oil

8 ouncescotechino, luganega; or other fresh Italian pork sausage, casings removed

1 Large onion; cut into 1/2 inch dice

1/8 teaspoonFennel seed; if needed (see headnote above)

3 Medium carrots; peeled and thinly sliced

2 Medium ribs celery with leaves; thinly sliced

1 canItalian plum tomatoes with juice; (28 ounces), seeded and chopp

1/4 cupFinely chopped fresh flat-leaf parsley

2 tablespoonsFinely chopped fresh basil; or 1 teaspoon dried

1 teaspoonSugar; optional

1/2 cupOrzo; (rice-sharp pasta),stelline, or small elbows

1/2 cupFreshly grated pecorino cheese; such as Romano

Salt and freshly ground black pepper; to taste

Sicilian Soup With Sausage Preparation

1.Heat the oil in a large soup pot over medium heat. Add the sausage, onion, and fennel seeds if using. Saute until the sausage is browned, about 10 minutes. Use a wooden spoon to break up the sausage as it browns. Spoon out any excess fat, then add the carrots and celery and saute, stirring often, until the vegetables take on a little color, about 5 minutes

2.Add the tomatoes, parsley, basil, and the broth. Bring to a boil over medium heat, then reduce the heat to a very slow but steady simmer. Cover and cook for 10 minutes. Taste the tomatoes; if they are too tart, add the sugar. Continue cooking until the vegetables are tender, another 10 minutes

3. Add the pasta, salt, anf pepper, and cook, covered, until the pasta is al dente (tender but still firm to the bite), about 10 minutes

4.Serve in warmed bowls, accompanied by the grated cheese.