Description
Craving a warm and hearty meal? Try our delicious Italian Sausage & Orzo Soup recipe today! Discover a comforting dish packed with flavor.
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed (sweet or hot, based on preference)
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium 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 (optional)
- 6 cups (1.4L) chicken broth
- 1 can (14.5oz/411g) diced tomatoes, undrained
- 1 cup (170g) dried orzo pasta
- 4 cups (120g) fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Step 1: Brown the Italian Sausage Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into bite-sized chunks. Allow it to brown without stirring for 2-3 minutes, then continue cooking while breaking it up further with a wooden spoon until no longer pink, about 5 minutes total. Transfer the cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pot.
- Step 2: Sauté the Vegetables Reduce heat to medium and add the diced onion, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5-6 minutes. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Stir continuously for 30 seconds until fragrant, being careful not to burn the garlic.
- Step 3: Add Broth and Tomatoes Pour in the chicken broth and diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits. Return the cooked sausage to the pot and bring the mixture to a boil. Once boiling, reduce heat to maintain a gentle simmer and cook for 10 minutes to allow the flavors to meld.
- Step 4: Cook the Orzo Add the orzo pasta to the simmering soup. Cook, stirring occasionally to prevent sticking, until the pasta is just shy of al dente, about 7-8 minutes (refer to package directions and subtract 1 minute).
- Step 5: Finish the Soup Stir in the chopped spinach and continue cooking until wilted, about 1-2 minutes. Remove the pot from heat and stir in the fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste, remembering that the sausage and broth already contain salt.
- Step 6: Serve the Soup Let the Italian Sausage & Orzo Soup stand for 5 minutes before serving. Ladle into bowls and top with freshly grated Parmesan cheese for an extra layer of umami richness.
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