This Italian Sausage & Orzo Soup is a simple, satisfying, cozy soup that will always hit the spot. It’s lightly creamy and completely comforting on chili nights.
First off, my sincere apologies to any of my followers on Instagram who got a weird DM and link from me on over the weekend. My Instagram account was hacked. I am truly sorry! I’m also sorry that the world if full of people who get their thrills from doing such stupid things.
Oh boy can I just tell you how much I love this delicious Italian Sausage & Orzo Soup?
This soup is the best kind of comfort food — it’s soul warming and it’s loaded with so much flavor and texture in every single bite. . . Italian sausage, Orzo pasta, tomatoes, seasonings and fresh spinach. It’s so simple to make and comes together in no time at all.
Soup to me is just one of those meals that always falls into a comfort zone. Days or nights when I’m tired or have no idea what to fix, homemade soup is always something easy to throw together and seems to hit the spot.
Serve this soup with a loaf of crusty bread or rolls and a light salad and you’ll have one of the yummiest meals.
Here is what you will need:
- Italian sausage: Mild or spicy is fine, use whatever you love best.
- Garlic: feel free to add more or less garlic.
- Diced tomatoes: I love using Italian diced tomatoes, but fire roasted would be delicious as well. I also put mine in my blender and give them a few pulses because of my picky eaters.
- Chicken stock: you could also use vegetable stock.
- Orzo: if you’ve never had Orzo before, it’s such a great pasta for soups.
- Fresh spinach: adds beautiful color and flavor. If you prefer Kale, go ahead and use that.
- Parmesan cheese: I highly recommend a generous sprinkle because cheese makes everything better.
- If you want a “thinner” soup, you can add more broth. The orzo does tend to continue to soak up the liquid in this soup, so adjust the liquid according to your liking.
- If you know you’re not going to eat the entire pot of soup the day you make it, I suggest adding the spinach to individual bowls as you serve it. This way, you won’t have really soggy spinach when you heat up any leftovers.
- If you’re worried about too much kick from the red pepper flakes, start with 1/4 teaspoon and add more if you’d like.
Recipe Source: Adapted from The Flavours of Kitchen