Sausage Orzo Tomato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup heavy cream (or whipping cream)
02 -
1/2 teaspoon dried oregano
03 -
Salt and pepper as needed
04 -
4 cloves garlic, chopped finely
05 -
2 sticks celery, finely diced
06 -
16 ounces of Italian sausage, remove casing if not ground
07 -
4 cups of chicken broth
08 -
1 (28-ounce) can of diced tomatoes and their juices
09 -
1/2 medium onion, minced
10 -
2 cups packed fresh spinach (optional)
11 -
2 tablespoons all-purpose flour
12 -
1 cup orzo, uncooked
# Instructions:
01 -
Cook the sausage in a big pot over medium heat until browned, about 7-10 minutes. Drain on paper towels, but leave 1 tablespoon of fat in the pot.
02 -
Add celery and onion to the pot. Cook for 4-5 minutes, then toss in garlic and flour, stirring constantly for another minute.
03 -
Pour in broth little by little, stirring to mix in the flour. Add the sausage back in with the tomatoes and oregano. Bring it all to a light boil.
04 -
Pour in the cream and add the uncooked orzo. Lower the heat and let it cook for roughly 12 minutes. Stir every now and then to stop the orzo from sticking.
05 -
Mix in the spinach last, seasoning with salt and pepper as you like.
# Notes:
01 -
Orzo keeps soaking up liquid, so cook it on its own if you want leftovers.
02 -
You can use pre-ground sausage or remove the casing from sausage links.
03 -
Only use full-fat cream. Otherwise, the tomatoes might make it curdle.