Rice and Sausage Soup
Zuppa di Riso e Würstel
A warm and hearty Trentino soup with rice, vegetables, meat broth, and sausages.
Rice and sausage soup is a first course Warm and hearty, perfect for a lunch or dinner where you want to bring a simple yet complete dish to the table. The rice, cooked directly in the meat broth, absorbs some of the liquid and contributes a soft consistency, while the chopped vegetables form a fragrant and delicate base. The sausages, added towards the end, introduce a savory note and a firmer consistency, maintaining their character without drying out. The butter makes the dish soffritto Round and enveloping, while parsley completes the aromatic profile. This recipe is considered a traditional Trentino dish and stands out for its simple pot-based cooking, designed to produce a warm, smooth, and well-blended soup.
Instructions
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7 steps · natural Italian voice
Prepare the vegetables
Finely chop the onion, carrot, celery root, the leek, the potato and the parsley. Reduce everything in a battuto homogeneous, so the vegetables will cook evenly and distribute well in the soup.
Start the soffritto
Melt the butter in a large saucepan over medium heat, then join the battuto of vegetables. Gently sauté stirring, until the mixture it becomes soft and releases an aromatic scent, without letting it darken or burn.
Heat the broth
Bring the beef broth to a boil in a separate bowl. Keep it very hot: add it boiling hot to the soffritto It allows you to not interrupt cooking and helps the pan to boil again quickly.
Add the broth
Pour the boiling broth into the pot with the sautéed vegetables. Stir carefully and wait until the liquid reaches a steady boil again, which is necessary for the rice to cook evenly.
Cook the rice
20 minPour the rice into the boiling broth and cook for about 20 minutes, stirring occasionally to prevent the grains from sticking to the bottom of the pot, and make sure the soup remains smooth and well-combined.
Add the sausages
Cut the sausages into rounds about half a centimeter apart and add them just before the rice is fully cooked. Continue cooking until the rice is tender and the slices are piping hot, without letting them dry out.
Check the consistency
Check that the rice is cooked and that the soup has a soft, soupy consistency. If it has finished boiling, turn off the heat and serve immediately, dividing each portion with rice, vegetables and sausages.
Chef's Tips
The editorial staff recommends adding the sausages just before the end, so they remain intact and release their flavor without drying out.
Ingredients
- Ingredients for 6 people
- (7.05 oz) 200 g rice
- 4 sausages,
- 1 onion
- 1 yellow carrot, ¼ celery root
- ½ leek, 1 potato, parsley
- (1.06 oz) 30 g butter
- (27.05 fl oz) 80 cl beef broth
⚠️ Automatic ingredient-based detection. Always check product labels.
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