Description
This hearty Italian Sausage Orzo Soup is a comforting blend of savory sausage, tender orzo pasta, fresh vegetables, and a creamy broth. Bursting with rich flavors and wholesome ingredients, it’s perfect for a cozy family meal or an inviting dinner party appetizer.
Ingredients
Meat
- 16 ounces Italian sausage
Vegetables
- 1/2 medium onion, chopped finely
- 2 sticks celery, chopped finely
- 4 cloves garlic, minced
- 2 cups packed fresh baby spinach (optional)
Other
- 2 tablespoons flour
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes with juices
- 1/2 teaspoon dried oregano
- 1 cup uncooked orzo
- 1 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Brown the Sausage: Add the sausage meat to a large soup pot and sauté over medium-high heat, stirring occasionally, until browned, about 7-10 minutes.
- Drain Excess Fat: Remove the sausage from the pot and transfer to a paper towel-lined plate. Leave about a tablespoon of fat in the pot and drain any excess fat.
- Sauté Aromatics: Add the finely chopped onion and celery to the pot and cook for 4-5 minutes until softened.
- Add Flour and Garlic: Stir in the flour and minced garlic, cooking for about one minute while stirring constantly to form a roux.
- Incorporate Broth: Slowly add the chicken broth, stirring continuously until the flour is completely dissolved, ensuring a smooth base.
- Add Tomatoes and Oregano: Pour in the diced tomatoes with juices and sprinkle the dried oregano. Return the browned sausage to the pot. Increase heat to high and bring to a gentle boil.
- Add Cream and Orzo, Simmer: Once boiling gently, stir in the heavy cream and uncooked orzo. Reduce heat to a simmer and cook for about 12 minutes, stirring frequently to prevent sticking, until the orzo is tender.
- Add Spinach and Season: Stir in the fresh baby spinach until wilted. Season the soup with salt and pepper to taste before serving.
Notes
- Use Italian sausage with or without casings depending on preference; remove casings if present.
- Fresh baby spinach is optional but adds a nice color and nutrition boost.
- Stir frequently when simmering to avoid orzo sticking to the pot bottom.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.