Stupa is a thick, rich soup, a cross between soup and stew. Him the name comes from the merger of two English words stew – stew and soup – soup. Thanks its nutritional value and rich taste of stupas is ideal in quality lunch in the cold season. As in stew, the stupa comes with many rich saturated flavors and aromas that, when mixed, warm not only the body, but also soul. Make Italian style soup based on minced meat from Italian sausages, rapini leaf broccoli, pasta, spices and a lot of cheese. You can base the soup of meat and herbs cook in advance, and before serving mix it with pasta, as described in the recipe, or pour any ready-made cereals with it желанию. 
Time: 1 hour. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 large bunch of rapini, 550 – 700 gr.
- 1 tbsp. l olive oil
- 550 – 700 gr. spicy Italian sausage without shell
- 1 onion, chopped
- 3 to 4 cloves of garlic, finely chopped or very thin chopped
- 1 red chili pepper, very thinly sliced
- 2 tbsp. l chopped fresh thyme leaves
- 1 tbsp. l lemon zest
- A little ground nutmeg
- 6 tbsp. chicken broth
- 2 tbsp. water
- About 3/4 Art. orecchiette pasta
- Grated pecorino or parmesan cheese, served
- Crust bread, e.g. ciabatta
Recipes with similar ingredients: kupat (sausages for frying), broccoli, chili pepper, orecchiette paste, lemon zest, nutmeg, thyme
Recipe preparation:
- In a medium-sized saucepan over medium heat, bring a little water to a boil, then salt it. Trim the rapini and chop on strips 4 to 5 cm long. Cook at a slow boil to reduce bitterness, about 4-5 minutes, then put in ice water and dry well.
- Heat a cauldron or large pan over medium-high heat and pour olive oil. Add the sausage and fry it, breaking minced spoon, 7 – 8 minutes. Add onions, garlic and chili peppers and fry for a few more minutes. Add thyme and lemon zest, then add the rapini and sprinkle a little nutmeg. Pour in the broth and water and bring to a boil. Simmer a few. minutes to mix all the flavors. Turn off the stove, cool and keep in the refrigerator.
- Heat the soup over low heat and bring to a boil. Add the paste and cook until al dente, about 10 minutes. Pour the soup into shallow bowls and sprinkle with cheese. Serve with bread and dunk.
