Sausage, Pumpkin and Arborio Soup
Original Recipe by: Food Network

2 tablespoons EVOO, plus more for drizzling
1 pound bulk Italian sweet sausage with fennel
3 to 4 cloves garlic, chopped
1 onion, chopped
1 large bay leaf
1 butternut squash or small pumpkin (2 pounds), peeled and cut into 3/4-inch dice
Kosher salt and freshly ground pepper
Freshly grated nutmeg
6 cups chicken stock
2 cups half-and-half
1 small bunch Tuscan kale, stemmed and chopped
3/4 cup Riso Bello Arborio Rice
A few fresh sage leaves, torn
Shaved Parmigiano-Reggiano, for serving


1) Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft. about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.

2) Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO.