Sausage Orzo Soup is a delightful and hearty dish that combines the savory flavors of Italian sausage with the comforting texture of orzo pasta. This recipe is perfect for a cozy dinner, and it’s easy to prepare, making it ideal for busy weeknights. Below is a comprehensive guide to making this delicious soup, including ingredients, cooking instructions, nutritional information, and some helpful tips.
Sausage Orzo Soup
Prep Time:
10 minutes
Cook Time:
30 minutes
Additional Time:
10 minutes
Total Time:
50 minutes
Ingredients
- For a serving of 4, you will need the following ingredients:
- 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
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 (15-ounce) can fire-roasted diced tomatoes
- 8 cups chicken stock (or beef/vegetable stock)
- 1 tablespoon Italian seasoning
- 1 cup uncooked orzo pasta
- 2 large handfuls fresh baby spinach or kale
- Salt and freshly cracked black pepper, to taste
- Optional toppings: freshly grated Parmesan cheese, chopped fresh basil, or parsley
- Grocery List
- When shopping for your Sausage Orzo Soup, ensure you have the following items:
- Produce
- 1 medium white onion
- 2 medium carrots
- 1 celery stalk
- 6 cloves garlic (or more if desired)
- Fresh baby spinach or kale
- Canned Goods
- 1 (15-ounce) can fire-roasted diced tomatoes
- Chicken stock (8 cups)
- Pasta & Grains
- 1 cup uncooked orzo pasta
- Meat
- 1 pound ground Italian sausage
- Spices & Seasonings
- Crushed red pepper flakes (optional)
- Italian seasoning
- Salt and freshly cracked black pepper
- Dairy (Optional)
- Parmesan cheese for topping
Instructions
Follow these steps to create your delicious Sausage Orzo Soup:
- Brown the Sausage:
- In a large stockpot over medium-high heat, add the ground sausage. Cook until browned and fully cooked through, breaking it apart with a wooden spoon. Once done, transfer the sausage to a plate, leaving about 1 tablespoon of grease in the pot.
- Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 6-7 minutes until the vegetables are softened. Stir in the minced garlic and crushed red pepper flakes (if using) and cook for an additional 2 minutes.
- Simmer the Broth:
- Add the fire-roasted tomatoes, chicken stock, Italian seasoning, and cooked sausage back into the pot. Stir well and bring to a simmer.
- Cook the Orzo:
- Stir in the uncooked orzo pasta. Cover with a lid and let it simmer for about 10 minutes until the orzo is al dente. Stir occasionally to prevent sticking.
- Add Spinach and Season:
- Once the orzo is cooked, stir in the fresh spinach or kale. Taste and season with salt and black pepper as needed.
- Serve:
- Ladle the soup into bowls and garnish with optional toppings like grated Parmesan cheese or fresh herbs.
Notes
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. However, note that the orzo will continue to absorb liquid over time.
- Freezing: If you plan to freeze it, consider undercooking the orzo slightly so it doesn’t become mushy when reheated.
- Variations: Feel free to add other vegetables such as bell peppers or zucchini for extra nutrition.
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