Description
Hearty Italian sausage orzo soup blends robust flavors from Italy’s culinary landscape. Savory ingredients meld together, creating a comforting bowl that warms souls and satisfies hunger with each spoonful.
Ingredients
Scale
Proteins:
- 16 ounces (454 grams) Italian sausage, removed from casings if needed
- 4 cloves garlic, minced
Vegetables:
- 1/2 medium onion, chopped finely
- 2 sticks celery, chopped finely
- 2 cups (packed) fresh baby spinach (optional)
Cooking and Seasoning Ingredients:
- 2 tablespoons flour
- 4 cups chicken broth
- 1 (28 ounces/794 grams) can diced tomatoes with juices
- 1/2 teaspoon dried oregano
- 1 cup uncooked orzo
- 1 cup heavy/whipping cream
- Salt and pepper to taste
Instructions
- Heat a large soup pot over medium-high, crumble sausage and cook until golden brown and fully rendered, approximately 7-10 minutes. Transfer meat to a paper towel-lined plate, reserving tablespoon of rendered fat in pot.
- Sauté diced onions and celery in remaining fat until softened and translucent, about 4-5 minutes. Sprinkle flour over vegetables, add minced garlic, and stir continuously for 1 minute to prevent burning.
- Gradually pour chicken broth into the pot, whisking to eliminate flour lumps. Incorporate diced tomatoes, dried oregano, and previously cooked sausage. Bring mixture to a gentle simmer.
- Reduce heat, stir in heavy cream and orzo pasta. Maintain a low simmer, stirring occasionally to prevent pasta from sticking to pot bottom. Cook for 10-12 minutes until orzo reaches al dente texture.
- Fold fresh spinach into soup, allowing leaves to wilt. Season with salt and freshly ground black pepper to personal preference. Remove from heat and serve immediately.
Notes
- Customize Sausage Selection: Choose mild or spicy Italian sausage based on your heat preference, or swap with turkey sausage for a leaner option.
- Prevent Orzo Clumping: Stir frequently during cooking and add a splash of olive oil to keep pasta separate and prevent sticking.
- Vegetable Flexibility: Experiment with additional vegetables like zucchini or carrots to boost nutritional value and add extra texture to the soup.
- Make-Ahead Friendly: Prepare soup in advance and store in refrigerator, adding fresh spinach just before serving to maintain its vibrant color and crisp texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 100 mg