Sausage Orzo Tomato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 medium onion, finely diced
02 -
4 cloves of garlic, minced
03 -
2 sticks of celery, finely chopped
04 -
16 ounces of Italian sausage, casings removed if necessary
05 -
4 cups of chicken stock
06 -
2 tablespoons all-purpose flour
07 -
1/2 teaspoon oregano, dried
08 -
1 (28-ounce) can diced tomatoes (don’t drain)
09 -
1 cup dry orzo pasta
10 -
1 cup whipping or heavy cream
11 -
A couple of handfuls of fresh baby spinach (optional)
12 -
Salt and black pepper, adjust to liking
# Instructions:
01 -
In a big soup pot on medium-high, cook sausage pieces, breaking them up as they brown (7-10 minutes). Scoop them out and place on a plate lined with paper towels, keeping a tablespoon of fat in the pot.
02 -
Toss in the onion and celery, let them soften for around 4-5 minutes. Stir in the garlic and flour, and cook while stirring non-stop for about a minute.
03 -
Slowly pour in the chicken stock while mixing until the flour blends. Add the sausage back in along with the oregano and can of tomatoes. Bring everything to a low boil.
04 -
Mix in the cream followed by the uncooked orzo. Lower the heat and simmer for about 12 minutes, giving it a stir now and then so nothing sticks to the pot.
05 -
Toss in the spinach and season the soup with salt and pepper how you like.
# Notes:
01 -
Orzo keeps thickening the liquid over time—prepare it separately if saving leftovers.
02 -
You can use ground Italian sausage or take the casings off whole sausages.
03 -
Choose heavy cream with full-fat to keep it from splitting because of the tomatoes.