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Last Updated on October 30, 2023 by Jess
At our home, we try to do only one grocery store trip a week. Yes, we may need more bananas or perhaps some milk, but overall, we can make it on one trip. If we haven’t meal planned for the week, this also means we purchase random proteins and roll with them. A few weeks ago, ground Italian sausage was one of those proteins. It’s what I would call a staple at our house. While we don’t always have a plan for it when we purchase it, I am always down for embracing my Italian roots. For this go around, I put together an Italian Sausage and Orzo Soup, and it’s a winner!
Honestly, this soup was born from both “We have to use this protein up before it goes bad” and “What else can I combine with this sausage to make a great soup without going shopping?” If you know me, I am also about sneaking in all the vegetables possible…and then pairing a salad with the meal for good measure. It’s how I roll and a joke around our house: “Look at mom, adding MORE vegetables to the meal.” But I promise, no one will be complaining about the vegetables in this Italian Sausage and Orzo Soup because the flavor is just that good.
Okay, we’ve talked enough. You want to get cooking right? Let’s go!
Your Ingredients for Italian Sausage and Orzo Soup
- 1 pound Italian sausage
- olive oil , about 1/2 to 1 tablespoon
- 1 cup diced onion
- 1 cup diced carrot
- 1/2 teaspoon fennel seed
- 2 cloves minced garlic
- t teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 cup chopped frozen spinach
- 1 can chick peas, rinsed (half of the can pureed)
- 4 cups chicken or vegetable stock (I love Orrington Farm’s Chicken Stock. They also make a Vegan option! How cool!)
- 28 ounces diced tomatoes
- 1/2 cup dried orzo
- salt, to taste
Your steps to Great Soup!
In a large dutch oven, heat olive oil. Add Italian sausage and cook until browned. Remove from the pan and set aside.
Add onion, carrot, garlic, fennel, basil, and oregano. Cook on medium heat until softened, about 8 minutes. Add pureed chick peas, stirring often. Slowly add chicken stock, stirring after each addition.
Stir in the tomatoes, spinach, and browned sausage. Bring the soup to a boil and add orzo. Cook according to package directions. Allow to cool slightly and serve!
Tools of the Trade
I talk about using a cast iron Dutch oven all the time. I can’t help it, it truly is something I could not live without in my kitchen. Besides a Dutch oven, also talk about the Orrington Farm stock often enough. I always have at least two flavors at home. And now I see they have a vegan option. How cool is that? Finally, I just really dig a flexible cutting board. Those are my favorites, friends! Happy cooking!
Italian Sausage and Orzo Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 cup diced onion
- 1 cup diced carrot
- 1 teaspoon minced garlic
- 1/2 teaspoon fennel seed
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup chopped frozen spinach
- 1 can chick peas rinsed (half of the can pureed)
- 4 cups chicken or vegetable stock
- 28 ounces diced tomatoes
- 1/2 cup dried orzo
- salt to taste
Instructions
- In a large dutch oven, heat olive oil. Add Italian sausage and cook until browned. Remove from the pan and set aside.
- Add onion, carrot, garlic, fennel, basil, and oregano.
- Cook on medium heat until softened, abut 8 minutes. Add pureed chick peas, stirring often.
- Slowly add chicken stock, stirring after each add.
- Stir in the tomatoes, spinach, and browned sausage.
- Bring the soup to a boil and add orzo. Cook according to package directions.
- Allow to cool slightly and serve!
Looking for other great recipes?
Check out my cooking page for savory inspiration or click below to add a dessert or two!
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