Cost per serving $2.40 view details
- 1 lb Italian pork sausages cut 1/2" slices
- 2 c. coarsely-minced onions
- 2 Tbsp. tomato paste
- 8 c. chicken or possibly turkey broth
- 2 lb Idaho (russet) potatoes peeled, and
- Â Â cut into 1" cubes
- 1Â 1/2 lb Savoy cabbage cored, shredded
- 1/4 c. chopped fresh parsley
- 1 c. freshly-grated Pecorino Romano cheese
- Â Â Salt to taste
- 6 slc hearty peasant bread (optional)
- Â Â Freshly grnd black pepper to taste
- Place the sliced sausage in the cooker and turn the heat to medium-high. When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, till the sausage is lightly browned, 2 to 3 min. Add in the onions and tomato paste and cook, stirring frequently, 2 min more.
- Add in a few c. of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker. Add in the remaining broth, potatoes and cabbage. (Do not be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure).
- Lock the lid in place. Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.) Reduce the heat just sufficient to maintain high pressure and cook for 3 min. Quick-release the pressure by setting the cooker under cool running water. Remove the lid, tilting it away from you to allow excess steam to escape.
- Stir in the parsley, 1/3 c. of Pecorino Romano, and add in salt. If using bread, set a slice on the bottom of each bowl and ladle the soup on top. Sprinkle on a liberal portion of Pecorino Romano and black pepper. Pass any remaining cheese at the table.
- This recipe yields 6 servings.
- Variations:o Substitute minced chicory or possibly escarole for the cabbage. o Use Italian-style chicken or possibly turkey sausage instead of pork sausage.
- Comments: This simple dish comes from the tradition of Italian cucina povera (the food of the poor) that relies on a few humble ingredients masterfully combined to make the whole much greater than the sum of its parts. Sausage infuses this soup with rich flavor, and tomato paste gives it an appealing pale orange hue. I prefer using sweet fennel sausage, but you can substitute the spicy variety, if you wish. Add in Savory cabbage, potatoes and a generous protion of Pecorino Romano, and you have a deeply satisfying one-pot meal. For more substance, ladle the soup over thick slices of peas.
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|Amount Per Serving||%DV|
|Serving Size 502g|
|Recipe makes 6 servings|
|Calories from Fat 474||59%|
|Total Fat 52.6g||66%|
|Saturated Fat 15.95g||64%|
|Trans Fat 0.16g|
|Total Carbs 26.53g||7%|
|Dietary Fiber 5.6g||19%|