Oh, the joys of a hearty soup on a chilly evening! This Marry Me Italian Sausage and Orzo Soup isn’t just food—it’s an experience.
Imagine the warmth of a cozy knit blanket paired with the aroma of sizzling sausage and the gentle simmer of orzo, like a symphony of flavors dancing in your kitchen. Have you noticed how soup somehow makes life feel a little bit more manageable?
It’s like a warm hug in a bowl.
Steps
- Heat a large stockpot over medium-high heat and cook the Italian sausage until it is browned and thoroughly cooked, using a wooden spoon to break it into crumbles. Transfer the cooked sausage to a plate, leaving about a tablespoon of grease in the pot.
- Add diced onion, carrots, and celery to the pot, stirring occasionally for 6-7 minutes until the onions are soft and translucent. Incorporate minced garlic and crushed red pepper flakes, cooking for an additional 2 minutes.
- Pour in the diced tomatoes, stock, Italian seasoning, and the previously cooked sausage. Stir everything together and bring the mixture to a simmer, then lower the heat to maintain a gentle simmer.
- Stir in the orzo, cover the pot, and let the soup simmer, occasionally stirring to prevent the orzo from sticking, until the pasta is al dente.
- Add the fresh spinach to the soup and stir until wilted. Taste the soup and season with salt, black pepper, and additional Italian seasoning if desired.
- Serve the soup immediately, topping it with freshly grated Parmesan cheese and optionally, some chopped fresh basil or parsley.
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 substitute with beef or veggie stock)
- 1 tablespoon Italian seasoning
- 1 cup uncooked orzo pasta
- Fine sea salt and freshly-cracked black pepper, to taste
- 2 large handfuls fresh baby spinach or kale
- Optional toppings: freshly-grated Parmesan, chopped fresh basil and/or parsley
FAQ
- Can I make this soup gluten-free?
- Yes, you can make this soup gluten-free by substituting the orzo with a gluten-free pasta or using quinoa instead.
- What can I use as an alternative to Italian sausage?
- You can use shredded or diced chicken, ground beef, chicken sausage, or even vegan sausage as an alternative to Italian sausage in this recipe.
- How can I adjust the spiciness of the soup?
- To make the soup spicier, use spicy Italian sausage and increase the amount of crushed red pepper flakes. For a milder soup, opt for mild sausage and reduce or omit the red pepper flakes.
- What other vegetables can I add to this soup?
- You can add a variety of mild soup-friendly vegetables such as bell peppers, zucchini, green beans, broccoli, cauliflower, asparagus, or peas to this soup.
- Can I use different greens instead of spinach?
- Yes, you can substitute spinach with other greens like kale or collard greens, or use frozen greens that have been thawed and drained.
Tips
- Adjust Spice Levels: Customize the heat of your soup by choosing either mild or spicy Italian sausage and adjusting the amount of crushed red pepper flakes to suit your taste. For a milder version, reduce or omit the red pepper flakes.
- Experiment with Add-ins: This soup recipe is versatile, so feel free to add extra vegetables like bell peppers or zucchini, or even a can of beans for added protein. These additions can help clean out your fridge and add more nutrients to the soup.
- Choose Your Greens and Pasta Wisely: Use fresh spinach or kale for a nutrient boost, and if you don’t have orzo, substitute with any small pasta shape. For a gluten-free option, consider using quinoa.
- Manage Broth Absorption: Keep in mind that the orzo will continue to absorb the broth over time. If you plan on storing leftovers, be prepared to add extra broth when reheating to keep the soup from becoming too thick.
Equipment
- Large Stockpot – Essential for cooking the soup and large enough to accommodate all ingredients.
- Slotted Spoon – Useful for transferring the cooked sausage from the pot while leaving the grease behind.
- Wooden Spoon – Handy for stirring and breaking up the sausage as it cooks.
- Ladle – Useful for serving the soup.
