Italian Sausage, Spinach and Orzo Soup
This soup is a meal the whole family will get excited about! Get in the better health benefits of plants like spinach and orzo, then balance it with the delicious flavor from the sausage (for a fully plant-based bowl, use plant sausage or mushrooms). So if you can’t transport yourself to Italy, enjoy the flavors and health benefits of their cuisine. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound uncooked Italian sausage casings removed if necessary
- 2 cups chopped onion
- 1/2 to 1 teaspoon chopped garlic
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2/3 cup dry white wine
- 7 cups chicken broth or stock
- 2 cups seeded and diced fresh tomatoes or 1 (16-ounce) can diced tomatoes, undrained (see Tip)
- 1 cup orzo pasta
- 5 cups packed shredded fresh baby spinach
- 3/4 to 1 cup 3 to 4 ounces freshly grated Parmesan cheese
Instructions
Directions
- In a large stockpot, heat oil over medium-high heat. Add the sausage and sauté until browned, breaking up meat with a spatula. Drain and discard oil. Stir in onion, garlic, Italian seasoning and red pepper flakes and cook 3 to 4 minutes. Stir in the wine; reduce heat to low and simmer, scraping up any browned bits from bottom of pan, until wine is almost evaporated. Stir in the chicken broth, tomatoes and orzo. Bring to boil, reduce heat and simmer about 10 to 12 minutes or until pasta is cooked.nStir in spinach; cook about 3 to 5 minutes or until wilted. Ladle in to soup bowls and sprinkle with freshly grated Parmesan cheese.
- Tip: If using canned tomatoes, don’t drain and reduce chicken broth about 1/2 cup.
Notes
Courtesy of Fresh Tastes from A Well-Seasoned Kitchen by Lee Clayton Roper