Italian Orzo Soup Recipes

ITALIAN SAUSAGE ORZO SOUP

Italian Sausage Orzo Soup image

I always look for recipes high in taste and nutrition but low on prep time and fat. This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month! -Deborah Redfield, Buena Park, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/4 pound bulk Italian sausage
1/2 cup sliced fresh mushrooms
1/2 cup sliced zucchini
1/4 cup chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 cup canned diced tomatoes, undrained
1/2 teaspoon dried basil
1/8 teaspoon pepper
3 tablespoons uncooked orzo or small shell pasta
1 tablespoon minced fresh parsley

Steps:

In a large saucepan, cook the sausage, mushrooms, zucchini and onion in oil over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Add the broth, tomatoes, basil and pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 15-20 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 236 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 819mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 12g protein.

ITALIAN SAUSAGE AND ORZO SOUP

Italian Sausage and Orzo Soup image

This hearty and warming soup makes a comforting dinner. The herbs make the kitchen smell wonderful! You can use lower-calorie turkey sausage for the Italian sausage if you like. I recommend adding 2 teaspoons olive oil to the sausage while cooking to prevent sticking. -Kendra Van Doren, Clyde, Ohio

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 16

Ingredients

1 pound Italian turkey sausage links, casings removed
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cartons (32 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 bay leaf
3/4 cup uncooked orzo pasta
Grated Parmesan cheese, optional

Steps:

In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 811mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ITALIAN ORZO SPINACH SOUP

Italian Orzo Spinach Soup image

This Italian Orzo Spinach Soup recipe is quick and easy to make, full of zesty Italian-inspired flavors, and it's always so cozy and delicious.

Provided by Ali

Time 30m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
6 cloves garlic, pressed or minced
1/2 teaspoon crushed red pepper flakes
6 to 8 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 tablespoons Italian seasoning
1 cup (about 8 ounces) uncooked orzo pasta
2 large handfuls fresh baby spinach or kale
fine sea salt and freshly-cracked black pepper
optional toppings: freshly-grated Parmesan cheese and/or chopped fresh basil

Steps:

Heat oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
Add stock, diced tomatoes, Italian seasoning, and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is just barely al dente. (Try to avoid overcooking the orzo!)
Stir the spinach into the soup. Taste and season with salt and black pepper, to taste.
Serve immediately, garnished with your favorite toppings, and enjoy!

ITALIAN ORZO SOUP

Italian Orzo Soup image

I made up this soup to use up my Italian sausage. Basically very easy and family had me make it again. They all raved about it. I love making up new soups!

Provided by out of here

Categories Vegetable

Time 31m

Yield 4 large soup bowls, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 3/4 ounce) can stewed tomatoes
1 (10 1/4 ounce) can tomato bisque soup
1 (14 3/4 ounce) can creamed corn
2 cups frozen peas
1 cup frozen green beans
1/4 cup orzo pasta
1 chopped sweet onion
3 stalks celery, chopped fine
2 tablespoons chicken bouillon
1/2 cup Yoshida gourmet sauce
2 (10 1/4 ounce) soup cans water
1/2 lb mild Italian sausage

Steps:

Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!

Nutrition Facts : Calories 496.1, Fat 18.2, SaturatedFat 5.9, Cholesterol 35.2, Sodium 2008.4, Carbohydrate 67, Fiber 8.4, Sugar 15.4, Protein 21.2

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