Description
Warm up with a hearty bowl of Italian Sausage & Orzo Soup. Discover a comforting recipe for chilly nights. Try it now!
Ingredients
Scale
- 1 pound (454g) Italian sausage, casings removed (sweet or hot, based on preference)
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (adjust to taste)
- 6 cups (1.4 liters) chicken broth
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 cup (190g) orzo pasta, uncooked
- 5 ounces (142g) fresh spinach, roughly chopped
- ¼ cup (25g) grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Step 1: Brown the Sausage Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into smaller chunks with a wooden spoon. Let it cook undisturbed for 2-3 minutes until the bottom develops a golden crust before stirring. Continue cooking for 5-7 minutes total until the sausage is well-browned and no pink remains. If excess fat accumulates, drain all but about 1 tablespoon from the pot.
- Step 2: Sauté the Aromatics Add the diced onions, carrots, and celery to the pot with the browned sausage. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Stir continuously for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Step 3: Build the Soup Base Pour in the chicken broth and diced tomatoes with their juice, using your spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits contain concentrated flavor that will enrich your Italian Sausage & Orzo Soup. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Season with salt and black pepper to taste.
- Step 4: Add the Orzo Once the soup is simmering, add the uncooked orzo pasta. Stir occasionally to prevent sticking. Cook for 8-10 minutes until the orzo is tender but still has a slight firmness (al dente). The pasta will continue to absorb liquid as the soup sits, so avoid overcooking.
- Step 5: Finish and Serve When the orzo is just tender, stir in the chopped spinach and let it wilt for about 1-2 minutes. Remove the pot from heat and stir in the grated Parmesan cheese and fresh parsley. Taste and adjust seasonings if needed. Serve your Italian Sausage & Orzo Soup immediately in warmed bowls, topped with additional Parmesan cheese if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg