Italian Sausage Orzo Soup
Italian Sausage Orzo Soup
Introduction
Italian Sausage Orzo Soup is a warm and delicious dish that combines tasty sausage and soft orzo pasta with fresh vegetables. It’s perfect for chilly days or any time you need a comforting meal.
Why Make This Recipe
This recipe is great because it’s quick to make, packed with flavor, and fills you up! It’s a complete meal that includes protein, carbs, and veggies all in one bowl. Plus, you can easily make it in 30 minutes or less.
How to Make Italian Sausage Orzo Soup
Ingredients:
- 1 lb Italian sausage
- 1 cup orzo pasta
- 4 cups vegetable or chicken broth
- 1 cup portobello mushrooms, sliced
- 2 cups spinach, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Directions:
- In a large pot, brown the Italian sausage over medium heat until fully cooked. Remove from pot and set aside.
- In the same pot, add diced onion and sauté until translucent. Add minced garlic and sliced portobello mushrooms, cooking until mushrooms are tender.
- Stir in the orzo pasta and cook for 1-2 minutes.
- Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and let simmer until orzo is cooked, about 8-10 minutes.
- Return the cooked sausage to the pot and add the chopped spinach, dried oregano, and thyme. Stir until the spinach wilts.
- Lower the heat and stir in the heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
How to Serve Italian Sausage Orzo Soup
Serve this soup hot in bowls. You can add some fresh herbs on top for a nice touch. It goes well with crusty bread or a light salad.
How to Store Italian Sausage Orzo Soup
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup for up to 2 months. Just thaw in the fridge before reheating.
Tips to Make Italian Sausage Orzo Soup
- Use spicy sausage for a little kick or mild sausage for a milder flavor.
- Feel free to add any vegetables you like, such as carrots or bell peppers.
- Keep an eye on the orzo while it’s cooking, as it can become mushy if cooked too long.
Variation (If Any)
You can make this soup gluten-free by using gluten-free orzo or any other small pasta. You could also swap the heavy cream with coconut milk for a dairy-free option.
FAQs
Can I use ground turkey instead of sausage?
Yes, ground turkey or chicken can work well in this recipe for a lighter option.
Can I make this soup ahead of time?
Yes, you can make it a day in advance. The flavors will develop even more as it sits!
How do I reheat the soup?
Reheat on the stove over medium heat until hot. You may need to add a little extra broth or water if it gets too thick.
Italian Sausage Orzo Soup
Ingredients
Main Ingredients
- 1 lb Italian sausage
- 1 cup orzo pasta
- 4 cups vegetable or chicken broth
- 1 cup portobello mushrooms, sliced
- 2 cups spinach, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
Preparation
- In a large pot, brown the Italian sausage over medium heat until fully cooked. Remove from pot and set aside.
- In the same pot, add diced onion and sauté until translucent. Add minced garlic and sliced portobello mushrooms, cooking until mushrooms are tender.
- Stir in the orzo pasta and cook for 1-2 minutes.
Cooking
- Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and let simmer until orzo is cooked, about 8-10 minutes.
- Return the cooked sausage to the pot and add the chopped spinach, dried oregano, and thyme. Stir until the spinach wilts.
- Lower the heat and stir in the heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
