Sausage Soup with Orzo
Serves: 6
Prep Time: 15 minutes
Cooking: 50 minutes aprox
Description
Sausage Orzo Soup is filling, comforting, and so easy to make! With flavorfull sausage and orzo pasta in a delicious savory tomato broth with red pepper flakes for a spicy kick, it’s perfect for warming up on a cold day or for feeding the family on busy weeknights!
Ingredients
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1 tablespoon olive oil
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1 large onion, diced
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2 tablespoons minced garlic
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4 carrots, peeled and sliced into half moons - about 1/4 inch thick
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2 celery ribs, sliced about 1/4 inch thick.
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1 large red bell pepper, chopped
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1 package of Vutchery Smoked Sausage, browned, cooked through and sliced into 1/2 inch slices.
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1 - 14 ounce can fire roasted tomatoes.
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5 cups Vegetable broth
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3 cups water
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1 sprig fresh rosemary
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1 sprig fresh thyme
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1 - 14 ounce can cannellini beans, drained and rinsed
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2 ounces chopped fresh spinach
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1 cup sliced green beans - about 1/2 inch in length
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2/3 cup uncooked orzo pasta
Method
1. In a large soup post or French oven, heat the olive oil over medium heat.
2. Add the sausage links to the pan and cook until browned on all sides and cooked through. Remove and set aside on a plate.
3. In the same pot used to cook the sausage, add the onion and sauté for 3-5 minutes.
4. Add the garlic, carrots, celery and red bell pepper. Sauté for an additional 3-5 minutes, until the veggies are fragrant and begin to soften.
5. Slice the sausage into 1/2 inch slices. Then, stir the fire roasted tomatoes, broth, water, rosemary, thyme and sausage into the vegetable mixture.
6. Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes, stirring periodically.
7. Add the beans, spinach, green beans, and orzo. Continue cooking over low heat for 20 minutes, or until the orzo is cooked and tender.
8. Remove the rosemary and thyme stems. Serve warm.