Creamy Italian Sausage Orzo Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 ounces Italian sausage, removed from casings if needed
02 -
1/2 medium onion, chopped finely
03 -
2 sticks celery, chopped finely
04 -
2 tablespoons flour
05 -
4 cloves garlic, minced
06 -
4 cups chicken broth
07 -
1 (28 ounce) can diced tomatoes with juices
08 -
1/2 teaspoon dried oregano
09 -
1 cup uncooked orzo
10 -
1 cup heavy/whipping cream
11 -
2 cups (packed) fresh baby spinach (optional)
12 -
Salt and pepper to taste
# Instructions:
01 -
Sauté sausage meat in large soup pot over medium-high heat until browned (7-10 minutes). Remove to paper towel-lined plate, leaving 1 tablespoon fat in pot.
02 -
Add onion and celery to pot, cook 4-5 minutes. Add flour and garlic, cook 1 minute while stirring constantly.
03 -
Slowly add chicken broth, stirring until flour dissolves. Add tomatoes, oregano, and cooked sausage. Bring to gentle boil.
04 -
Add cream and orzo. Reduce heat and simmer about 12 minutes until orzo is tender, stirring frequently to prevent sticking.
05 -
Stir in spinach and season with salt and pepper to taste.
# Notes:
01 -
Orzo will continue absorbing liquid - cook separately if planning for leftovers
02 -
Can use ground sausage meat or whole sausages with casings removed
03 -
Must use full-fat cream to prevent curdling from tomato acidity