Italian Sausage Soup With Spinach And Orzo Recipes

ITALIAN SAUSAGE AND ORZO SOUP

Italian Sausage and Orzo Soup image

This Italian Sausage and Orzo Soup recipe is easy to make, full of zesty seasonings, and so cozy and delicious.

Provided by Ali

Time 40m

Number Of Ingredients 13

Ingredients

1 pound ground Italian sausage (mild or spicy)
1 medium white onion, peeled and diced
2 medium carrots, diced
1 celery stalk, diced
6 cloves garlic, minced or pressed
1/2 teaspoon crushed red pepper flakes
1 (15-ounce) can fire-roasted diced tomatoes
8 cups chicken stock (or beef or veggie stock)
1 tablespoon Italian seasoning
1 cup uncooked orzo pasta
fine sea salt and freshly-cracked black pepper
2 large handfuls fresh baby spinach or kale
optional toppings: freshly-grated Parmesan, chopped fresh basil and/or parsley

Steps:

Heat a large stockpot over medium-high heat. Add the ground sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked meat to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is more grease in the pot, discard it. If there is no grease remaining, add 1 tablespoon of olive oil to the stockpot.)
Add the onion, carrots and celery and stir to combine. Sauté for 6-7 minutes, stirring occasionally, until the onions are softened and translucent. Add the garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally.
Add the diced tomatoes, stock, Italian seasoning and cooked sausage 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 al dente.
Stir the spinach into the soup. Taste and season with salt and black pepper, as needed. (Feel free to also add in extra Italian seasoning, if you would like.)
Serve immediately, garnished with your favorite toppings.

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 SAUSAGE SOUP WITH SPINACH AND ORZO

Italian Sausage Soup With Spinach and Orzo image

Make and share this Italian Sausage Soup With Spinach and Orzo recipe from Food.com.

Provided by buzzsau

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

3 Italian sausage, remove from casing
2 stalks celery, chopped
1/4 cup onion, chopped
49 1/2 ounces chicken broth
28 ounces Italian tomatoes
2 bay leaves
dried chipotle powder
shallot salt
spanish smoked paprika
1 teaspoon penzey's beef roast seasoning
penzey's smoked seasoning salt
penzey's chicago steak seasoning
4 inches slice anchovy paste
salt and pepper
1 cup frozen corn
1/2 cup frozen spinach
1 pinch celery seed
1 tablespoon dried parsley
parmigiano-reggiano cheese, rind
1/3 cup orzo pasta

Steps:

Brown sausage, celery and onion in stock pot until onion translucent.
Add remainder of ingredients except for orzo and simmer for approximately 30 minutes or more.
Add orzo during last nine minutes of cooking.

Nutrition Facts : Calories 274.2, Fat 13.5, SaturatedFat 4.5, Cholesterol 23.7, Sodium 1317.4, Carbohydrate 22.3, Fiber 3.4, Sugar 5.4, Protein 16.9

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