Zuppa Arcidossana
Updated Aug. 12, 2024
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- ¼pound sweet Italian sausage, removed from casings
- 1cup ½-inch-diced carrots
- 1large onion, chopped
- 3 or 4cloves garlic, chopped
- Salt
- black pepper
- 1cup stale bread (use coarse, country-style bread), cut in ½-inch cubes
- ½pound spinach, trimmed, washed and roughly chopped
- ¼ to ½cup ricotta salata, cut in ½-inch cubes (feta may be substituted)
- ¼cup freshly chopped parsley, optional
Nutritional analysis per serving (4 servings)
207 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 10 grams protein; 462 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper.
- Step 2
Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes.
- Step 3
Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately.
Private Notes
Comments
Highly recommend. An excellent base soup, I added a mushroom or two and served it over couscous. Also forgot to put the cheese and the parsley- still incredible.
I have made this with ricotta salada and with feta. However, my favourite is Bousin garlic and chive which adds a certain texture and boosts the taste considerably.
It’s delicious, healthy, adaptable and quick. I use (sometimes diluted) vegetable or chicken or beef broth instead of water. I’ve added potatoes, cubed the same size as the cheese. I toss the croutons with olive oil and Italian Seasoning and crisp them under the broiler. Before spooning the soup in the each bowl, I layer the bottom of each bowl with the cheese cubes (smaller than 1/2 in.) and the toasted croutons. I agree that it’s even better on day 2!
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