Italian Sausage Orzo Soup
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.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months. You can make the soup gluten-free by using gluten-free orzo or any other small pasta. For a dairy-free option, substitute heavy cream with coconut milk.