This creamy tomato broth Italian sausage and orzo soup is a crowd-pleaser, even for picky eaters! It’s easy to prepare with simple, everyday ingredients and full of comforting flavors.
INGREDIENTS
- 16 ounces Italian sausage (see note)
- 1/2 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 2 tablespoons flour
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (28-ounce) can diced tomatoes, with juices
- 1/2 teaspoon dried oregano
- 1 cup uncooked orzo
- 1 cup heavy/whipping cream
- 2 cups fresh baby spinach (optional)
- Salt & pepper to taste
INSTRUCTIONS
- In a large soup pot, add the sausage meat. Sauté over medium-high heat, stirring occasionally, until browned (about 7-10 minutes).
- Transfer the sausage to a paper towel-lined plate. Leave about 1 tablespoon of fat in the pot, draining any excess.
- Add the onion and celery to the pot, cooking for 4-5 minutes until softened.
- Stir in the flour and garlic, cooking for an additional minute while stirring constantly.
- Gradually pour in the chicken broth, stirring until the flour is completely dissolved.
- Add the diced tomatoes and oregano, then return the sausage to the pot. Increase the heat to high and bring the soup to a gentle boil.
- Once boiling, add the cream and orzo. Reduce the heat and simmer for about 12 minutes, or until the orzo is tender, stirring occasionally to prevent it from sticking to the bottom.
- Stir in the spinach, and season with salt and pepper to taste.
NOTES
- The orzo will absorb the liquid over time, so if you plan to have leftovers, cook the orzo separately and add it when reheating. For more storage and reheating tips, refer to the blog post.
- The sausage can be purchased as ground meat or, if using whole sausages, remove the meat from the casings.
- Do not substitute the heavy cream with a lower-fat option, as it may curdle due to the acidity of the tomatoes and high cooking temperature.
