This hearty, sweet Italian sausage soup is blessed with burrata (which translates to "buttered" in Italian)—extra creamy cheese that's good on just about anything.

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Credit: Victor Protasio

Recipe Summary test

active:
25 mins
total:
25 mins
Servings:
6
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At first glance, burrata may look like a ball of mozzarella—both are semisoft Italian cheeses made from cow or water buffalo milk. But take a slice and you'll find a creamy interior. Think of it as an upgrade: For burrata, the mozzarella is used as a pouch to house curd and cream. It translates to "buttered," which is appropriate since it is perfect for spreading on bread and makes a rich topping for soup. Try stirring some into pasta for an ultra-decadent sauce, slicing it up and topping pizza straight out of the oven, or pairing it with honey and figs as a final course. Burrata is best served at room temperature within a couple of days of purchasing.

This recipe originally appeared in our Fall 2021 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven or pot, heat oil over medium-high. Crumble in sausage. Cook, breaking up meat, until browned, 10 to 12 minutes. Stir in onion, carrots, garlic, and fennel seeds; cook for 1 minute. Stir in tomatoes and broth. Bring to a gentle boil, scraping pot to release any browned bits. Cook, stirring occasionally, until veggies are almost tender, 5 to 6 minutes. Stir in spinach until wilted. Season soup. Ladle into bowls, top with burrata, and drizzle with oil.

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