Easy Italian Sausage Orzo Soup (Print version)
Hearty Italian sausage orzo soup loaded with vegetables, tender pasta, and parmesan. Ready in about 35 minutes.
# Ingredients:
For the soup base
01 -
1 lb (450 g) mild Italian sausage, casings removed
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
For the broth and vegetables
05 -
2 medium carrots, diced
06 -
2 celery stalks, diced
07 -
1 small red potato, diced small
08 -
1/2 bell pepper, diced
09 -
1 (14.5 oz / 411 g) can diced tomatoes
10 -
6 cups (1.4 L) low-sodium chicken broth
11 -
1 teaspoon Italian seasoning
12 -
1/2 teaspoon dried oregano
13 -
1/2 teaspoon dried basil
14 -
1/4 teaspoon red pepper flakes
15 -
Salt and black pepper to taste
For finishing
16 -
3/4 cup (135 g) dried orzo
17 -
2 cups (60 g) fresh baby spinach
18 -
1/2 cup (45 g) grated parmesan cheese
19 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add the crumbled sausage and cook, breaking it up, until browned and cooked through, about 5-6 minutes.
02 -
Add the onion, carrot, and celery. Cook for 4-5 minutes until the onion is softened and fragrant. Stir in the garlic and cook for 30 seconds.
03 -
Add the diced tomatoes, chicken broth, potato, bell pepper, Italian seasoning, oregano, basil, and red pepper flakes. Season lightly with salt and pepper. Scrape the bottom of the pot to release any browned bits.
04 -
Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the potato is tender.
05 -
While the soup simmers, cook the orzo in a separate pot of boiling salted water until just al dente, about 7-8 minutes. Drain and set aside.
06 -
Stir the cooked orzo and fresh spinach into the soup. Once the spinach wilts, remove from heat and fold in the parmesan and parsley. Taste and adjust seasoning.
# Good to know:
01 -
Best served immediately with extra parmesan on top.
02 -
If the soup thickens on standing, thin with a little broth.