Description
A comforting and hearty Italian Sausage Orzo Soup featuring browned Italian sausage, aromatics, tender orzo pasta, creamy broth, and fresh spinach. This easy stovetop soup combines robust flavors with a creamy texture, perfect for a satisfying meal any day of the week.
Ingredients
Scale
Sausage and Aromatics
- 16 ounces Italian sausage
- 1/2 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 4 cloves garlic, minced
Soup Base
- 2 tablespoons flour
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes with juices
- 1/2 teaspoon dried oregano
Pasta and Cream
- 1 cup uncooked orzo
- 1 cup heavy/whipping cream
Greens and Seasoning
- 2 cups packed fresh baby spinach (optional)
- Salt and pepper, to taste
Instructions
- Brown the Sausage: Add the Italian sausage meat to a large soup pot and sauté over medium-high heat, stirring occasionally, until the sausage is browned, about 7-10 minutes. This step develops flavor by caramelizing the sausage.
- Drain Excess Fat: Remove the browned sausage from the pot and transfer it to a paper towel-lined plate. Leave about one tablespoon of fat in the pot and drain any excess to avoid greasiness.
- Sauté Vegetables: Add the finely chopped onion and celery to the pot and cook for 4-5 minutes until softened and translucent, building a flavorful base.
- Add Flour and Garlic: Stir in the flour and minced garlic, cooking for about one minute while stirring constantly to form a roux that will thicken the soup.
- Add Broth: Slowly pour in the chicken broth while stirring continuously to dissolve the flour completely, ensuring a smooth consistency without lumps.
- Add Tomatoes and Seasoning: Stir in the diced tomatoes with their juices and dried oregano. Return the browned sausage to the pot. Increase the heat to high and bring the soup to a gentle boil.
- Simmer with Cream and Orzo: Once boiling gently, add the heavy cream and uncooked orzo. Reduce the heat as needed to maintain a simmer and cook, stirring frequently to prevent sticking, for about 12 minutes until the orzo is tender.
- Add Spinach and Season: Stir in the fresh baby spinach until wilted. Season the soup with salt and pepper to taste, then remove from heat and serve hot.
Notes
- For a lower fat version, substitute half-and-half or milk for the heavy cream, but the soup may be less rich.
- Using fresh Italian sausage provides the best flavor, but pre-cooked sausage can be used for convenience.
- Stir the soup frequently when simmering with orzo to avoid pasta sticking to the bottom of the pot.
- Spinach is optional but adds a fresh, nutritious touch; kale can be a good substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian sausage soup, orzo soup, creamy soup, sausage recipes, easy soup, stovetop soup
