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This Orzo Italian Sausage Soup blends the cozy goodness of tiny pasta with a thick, velvety tomato soup base and flavorful Italian sausage. It's the type of warm meal that makes you want to snuggle up with a steaming bowl and a chunk of bread when it's cold outside.
After making this soup countless times, I've found that layering flavors is key, beginning with getting that sausage nice and brown to set up a tasty base for everything else.
Key Ingredients
- Italian Sausage: Pick a good brand in mild or spicy depending what you like
- Orzo Pasta: Tiny rice-shaped pasta that's perfect in soups
- Fresh Garlic: The real stuff makes all the difference
- Sweet Onion: A Vidalia brings natural sweetness
- Celery: Gives that classic soup flavor
- Heavy Cream: Makes everything smooth and rich
- Fresh Spinach: Adds color and freshness
- Quality Chicken Broth: The foundation of great soup
Step-by-Step Guide
- Cooking the Sausage (8-10 minutes):
- Squeeze sausage from casings if needed. Crumble into small chunks. Cook until nicely browned in Dutch oven. Keep those tasty brown bits in the pot. Put cooked sausage on paper towels, saving some fat.
- Creating Flavor (10-12 minutes):
- Cook onion and celery in the leftover fat. Wait until they're soft. Toss in minced garlic at the end. Scatter flour over the veggies. Let flour cook about 1-2 minutes. Slowly pour broth in while stirring constantly.
- Forming the Soup (15 minutes):
- Dump in tomatoes with all their juice. Put browned sausage back in pot. Sprinkle in oregano and other spices. Let it bubble gently. Pour cream in slowly while mixing. Add the orzo.
- Letting Everything Cook (10-12 minutes):
- Keep it at a low bubble. Stir now and then so nothing sticks. Check orzo after 8 minutes to see if it's done. When orzo feels tender, drop in spinach. Let spinach naturally soften. Taste and add more salt or pepper.
- Last Touches:
- Check how thick your soup is. Add more broth if it's too thick. Make sure salt and pepper are just right. Let it sit 5 minutes before serving. Sprinkle fresh herbs on top if you want.
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My big aha moment with this soup happened when I figured out that cooking orzo right in the soup not only cuts down on dishes but also naturally thickens everything up and packs in more flavor.
Fixing Common Problems
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- If Soup gets Too Thick: Stir in warm broth little by little
- If Orzo Clumps Together: Stir more often and lower your heat
- If Cream Breaks: Turn down heat and gently whisk it back together
- If Spinach Seems Chewy: Add it after taking pot off heat, let the hot soup soften it
Keeping It Fresh
- Put leftovers in sealed containers
- Keep in fridge for 3-4 days max
- Pour in fresh broth when warming up
- Skip freezing this one as orzo turns mushy
- Keep spinach separate if you're not eating it all right away
Prep Ahead Plan
To save time later:
- Cook sausage and keep it in the fridge
- Cut up vegetables ahead of time
- Get dry ingredients ready to go
- Only add orzo when you're ready to eat
- Save spinach for the very end
Mix It Up
- Switch sausage types (hot, chicken, or turkey versions work great)
- Throw in extra veggies like diced carrots or peppers
- Swap spinach for kale or chard
- Toss in some mushrooms for earthy flavor
- Sprinkle red pepper flakes if you want some kick
This Orzo Italian Sausage Soup stands out as comfort food done right - everyday ingredients that come together to create something truly special. Whether you're feeding family or friends, everyone will want to know how you made it so good.
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Frequently Asked Questions
- → Why is orzo cooked separately if storing leftovers?
- Orzo keeps soaking up liquids, so cooking it on its own stops the soup from thickening too much over time.
- → Can lighter cream be substituted?
- No, only heavy cream works well. Lighter versions can curdle due to the tomato's acidity and heat.
- → Which type of sausage should I use?
- Both ground sausage or sausage links with casings removed work effectively.
- → Why is stirring the orzo important?
- Regular stirring stops the orzo from sticking to the pot's bottom as it cooks.
- → What if I don’t want spinach?
- You can skip it, but spinach adds both nutrition and color to the dish.