Italian Sausage Orzo Soup
User Reviews
5
Italian Sausage Orzo Soup
Description
Ground Italian sausage is browned to develop flavor and then removed, reserving a small amount of fat. Onions and celery are sautéed in this fat until softened, followed by flour and garlic to thicken the base. Chicken broth is gradually added to dissolve the flour, then canned diced tomatoes and oregano join the pot along with the sausage.
The soup is brought to a boil before incorporating heavy cream and orzo pasta. It simmers until the pasta is tender, stirring often to prevent sticking. Baby spinach can be stirred in at the end for a leafy green addition. Salt and black pepper adjust seasoning.
This hearty soup balances savory sausage and creamy broth with tender pasta and fresh greens. It is well suited for lunch or dinner when a filling, comforting meal is desired.
For best leftovers, cook orzo separately to prevent it from absorbing too much liquid during storage. Use full-fat cream to avoid curdling given the acidity and cooking temperature.
Ingredients
- 16 ounces Italian sausage see note
- 1/2 onion chopped finely, medium
- 2 ticks celery chopped finely
- 2 tablespoons flour
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes with juices
- 1/2 teaspoon oregano dried
- 1 cup orzo
- 1 cup heavy cream aka whipping cream
- 2 cups baby spinach optional, packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, until the sausage is browned (about 7-10 min).
- Take the sausage out of the pot and transfer to a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
- Add the onion and celery to the pot and cook for 4-5 minutes.
- Add the flour and garlic and cook for a minute, stirring constantly.
- Slowly add the chicken broth and stir until the flour has completely dissolved.
- Add the canned tomatoes and oregano to the pot, and also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
- Once it's gently boiling, add the cream and orzo. Reduce the heat as needed and simmer for about 12 minutes or until the orzo is tender, stirring fairly often so it doesn't stick to the bottom of the pot.
- Stir in the spinach and season with salt & pepper as needed.
Notes
- Cook orzo separately if making leftovers to prevent it from absorbing excess liquid and becoming mushy.
- Use around 1 pound (16 ounces) of Italian sausage meat; remove casings if using sausages.
- Do not substitute heavy cream with lower-fat alternatives as they may curdle due to acidity and heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 105mg | 35% |
| Sodium | 1355mg | 56% |
| Potassium | 678mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1742IU | 35% |
| Vitamin C | 19mg | 21% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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