1. In a large pot add olive oil, bay leaves, onion, garlic, carrot and pancetta and fry over a high heat until soft and golden.
  2. Add the zucchini, turnip and squash and fry for a few minutes.
  3. Add in the cavolo nero and tomatoes and season with salt and pepper then add in the water and bring the soup up to a simmer.
  4. Add the pork sausages and gently simmer the soup for 90 minutes.
  5. Once the soup has thickened, remove the sausages and slice them. Return the sliced sausage back into the soup.
  6. Bring the soup to a boil and add in the Risoni. Cook on high for 8 minutes, until al dente.
  7. Serve with a generous amount of grated Parmigiano cheese and freshly cracked black pepper.

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