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Red Soup with Risoni, Black Pork Sausage and Spinach

Recipe by: The Foodie Corner
preperation 10΄ Preparation
cup 65΄ Cooking
hat easy Difficulty
dish 5 Portions

MISKO Risoni Medium (Orzo Medium)

200g MISKO Risoni Medium (Orzo Medium)

2 tbsp. olive oil

100g onion, very finely chopped or grounded

300-400 g black pig sausages, cut into slices

400g (1 box) finely chopped cherry tomatoes

1½lt vegetable or chicken broth, warm

500ml water, warm

1 tbsp. tomato puree

1 tsp. sweet paprika

1 tsp. salt

½ tsp. sugar

1/8 tsp. black pepper

100g fresh baby spinach

yellow cheese, grated, for serving

materials METHOD

In a large saucepan, we heat the olive oil on medium heat and sauté the onion for 5 minutes. We add the sausage, increase to medium-high heat and continue to sauté for 5 minutes, stirring at frequent intervals.

We add the cherry tomatoes, the broth and the water. When they come to a boil, we add the tomato paste, the paprika, salt, pepper and sugar. We lower to medium-low heat and let the soup simmer for 30 minutes.

We add MISKO Risoni Medium to the soup and let it simmer for 20-25 minutes or until the pasta softens. We turn off the heat, throw the spinach leaves into the hot soup, stir and serve immediately, sprinkling with a lot of grated cheese.

If we do not intend to serve the soup immediately, we take it off the heat after 20 minutes max. from the moment that we add the risoni, and wait for the risoni to absorb the liquid and soften.

If we want, we can use mature spinach. In this case, we remove the large stalks, chop the spinach into large pieces and add to the soup to wilt 2 minutes before removing from the heat.

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