Description
Indulge in a hearty bowl of Italian Sausage Orzo Soup tonight! Discover a delicious recipe for a satisfying meal.
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed (sweet or hot, according to preference)
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 can (14.5 oz/411g) diced tomatoes
- 6 cups (1.4L) chicken broth
- 1 cup (200g) dry orzo pasta
- 4 cups (120g) fresh spinach (or kale)
- 1 tablespoon fresh lemon juice
- ¼ cup (25g) grated Parmesan cheese, plus extra for serving
- 2 tablespoons fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
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 apart with a wooden spoon into bite-sized chunks. Cook until nicely browned and slightly crispy on the edges, about 5-7 minutes. This browning creates essential flavor for your **Italian Sausage Orzo Soup**, so don’t rush this step. Once browned, transfer about half the sausage to a paper towel-lined plate and reserve for garnish later.
- Step 2: Sauté the vegetables In the same pot with the remaining sausage and its rendered fat, add the diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften. Add the minced garlic, Italian seasoning, and red pepper flakes (if using), cooking for another 30 seconds until fragrant. The aromatics will bloom in the oil, releasing their flavor compounds throughout the soup.
- Step 3: Build the broth Add the diced tomatoes with their juices and stir, scraping up any browned bits from the bottom of the pot. Pour in the chicken broth and bring to a gentle boil. Reduce the heat to medium-low, cover partially, and simmer for 10 minutes to allow the flavors to meld and the vegetables to soften further.
- Step 4: Cook the orzo Add the dry orzo pasta to the simmering broth. Cook, stirring occasionally, until the orzo is tender but still has a slight bite, about 8-10 minutes. Keep an eye on the soup as the orzo cooks since it will absorb liquid and might require additional broth if the soup becomes too thick.
- Step 5: Finish and serve Once the orzo is cooked, stir in the fresh spinach and allow it to wilt for 1-2 minutes. Add the lemon juice and grated Parmesan, stirring to incorporate. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot **Italian Sausage Orzo Soup** into bowls, top with the reserved crispy sausage, extra Parmesan cheese, and a sprinkle of fresh basil.
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