Michael Romano's Secret-Ingredient Soup
A hearty Italian-inspired soup featuring fennel sausage, vegetables, and greens in a rich broth thickened with polenta. This comforting soup combines aromatic vegetables, spicy sausage, and nutritious kale or chard, finished with a sprinkle of Parmigiano-Reggiano.
Ingredients
- •2 tablespoons olive oil
- •¾ cup finely chopped onion
- •¾ cup finely chopped peeled carrot
- •¾ cup well-washed thinly sliced leeks
- •1 teaspoon finely chopped garlic
- •1½ teaspoons kosher salt
- •¼ teaspoon freshly ground black pepper
- •¼ teaspoon Aleppo pepper or red pepper flakes
- •8 ounces Italian fennel sausage (sweet or hot), casings removed
- •2 tablespoons medium-grind cornmeal (polenta)
- •5 cups Chicken or Vegetable Stock
- •4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
- •¼ cup Grated Parmigiano-Reggiano
Cooking Instructions
- 1.
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
15 min
- 2.
Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
35 min
- 3.
Stir in the greens and cook for 15 minutes more, or until tender.
15 min
- 4.
Ladle into bowls and garnish with grated Parmigiano.
5 min