Italian Sausage Orzo Soup

A hearty, vegetable-loaded soup with super flavorful Italian sausage and lots of orzo pasta. It’s lightly creamy and completely comforting on chilly evenings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat, until shimmering. Crumble the sausage into the pot, and saute, breaking up clumps, until browned (about 5 minutes). Pour in a splash of beef broth (+ vinegar), and deglaze the pan.

Step 2

Add the onions, leeks, carrots, celery, zucchini, and garlic to the pot. Cook until softened, about 8 minutes.

Step 3

Stir in the remaining broth/wine, tomato paste, herbs, and salt and stir until the wine reduces/gets absorbed into the mixture.

Step 4

Add the can of diced tomatoes with its liquids, and the chicken broth. Increase heat to bring the soup to a light boil, then reduce to medium-low to maintain a simmer. Cover partially with a lid, and cook for 15 minutes.

Step 5

While the soup simmers, prepare the orzo in a small pot, according to package directions. Drain, and add to soup.

Step 6

Add the spinach leaves and dairy, and mix well. The spinach slivers will quickly wilt, as they should.

Step 7

Top the soup with a sprinkling of the grated cheese and parsley.

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