Italian Sausage and Orzo Soup
- Yield 6
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Italian Sausage and Orzo Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound ground Italian sausage (mild or spicy)
- 1 medium white onion, peeled and diced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 6 cloves garlic, minced or pressed
- 1/2 teaspoon crushed red pepper flakes
- 1 (15-ounce) can fire-roasted diced tomatoes
- 8 cups chicken stock (or beef or veggie stock)
- 1 tablespoon Italian seasoning
- 1 cup uncooked orzo pasta
- fine sea salt and freshly-cracked black pepper
- 2 large handfuls fresh baby spinach or kale
- optional toppings: freshly-grated Parmesan, chopped fresh basil and/or parsley
Method
Brown the sausage: Heat a large stockpot over medium-a hot burner. Tip in the ground sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Take a slotted spoon to move the cooked meat to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is more grease in the pot, discard it. If there is no grease remaining, add 1 tablespoon of olive oil to the stockpot.)
Sauté the veggies. Tip in the onion, carrots and celery and stir to combine. Sauté for 6-7 minutes, stirring occasionally, until the onions are softened and translucent. Tip in the garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally.
Let it bubble gently the broth. Tip in the diced tomatoes, stock, Italian seasoning and cooked sausage and stir to combine. Continue cooking until the broth reaches a let it bubble gently, then reduce heat to medium-low to maintain the let it bubble gently.
Leave the pasta. Stir in the orzo until combined. Lid the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is al dente.
Tip in the spinach and season. Whisk the spinach into the soup. Taste and season with salt and black pepper, as needed. (Feel free to also add in extra Italian seasoning, if you would like.)
Plate Plate while it is hot, garnished with your favorite toppings.
