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Let me share my favorite Italian sausage orzo soup recipe that never fails to wow everyone who tries it. I love how the rich savory sausage and creamy tomato broth come together with tender orzo pasta and fresh spinach. It's pure comfort in a bowl and perfect for those cozy family dinners.
Why This Soup is So Special
What I love most about this soup is how simple ingredients create such amazing flavors. Everything comes together in one pot which means less cleanup always a win in my kitchen. You can have it ready in under an hour and it tastes even better the next day.
Everything You Need
- Italian Sausage: One pound use mild or spicy based on your taste.
- Orzo: This tiny pasta is perfect in soup soaks up all the flavors.
- Fresh Garlic: I use four cloves minced up fine.
- Sweet Onion: One medium diced adds such nice sweetness.
- Celery: Two stalks finely chopped for that classic soup base.
- Heavy Cream: Makes everything silky and delicious.
- Fresh Spinach: Two big handfuls adds color and nutrients.
- Chicken Broth: Use the good stuff it really matters.
- Diced Tomatoes: One can with all the juices.
- Seasonings: Salt pepper oregano and red pepper flakes to taste.
Let's Make It Together
- Start With The Sausage
- Brown it up nice in your Dutch oven about 10 minutes. Save some of those tasty bits.
- Build Your Base
- Cook those veggies in the leftover fat until soft then add garlic. Sprinkle with flour and cook a bit.
- Add The Liquids
- Pour in your broth while whisking then add tomatoes and seasonings. Let it come to a nice simmer.
- Time For Pasta
- Add the orzo stirring often so it doesn't stick about 8-10 minutes.
- Finish It Off
- Stir in your cream and spinach let it just wilt then taste and adjust seasonings.
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Building Those Flavors
The secret to making this soup amazing is building those layers of flavor. I always make sure to really brown the sausage first it makes such a difference. And cooking the orzo right in the broth? That's where the magic happens.
Common Questions Solved
If your soup gets too thick just add a splash of warm broth. Keep the heat gentle when you add the cream and stir your orzo often. The spinach goes in at the very end I learned that trick the hard way.
Keeping It Fresh
This soup stays good in the fridge for about 4 days in a sealed container. When you reheat it do it slowly on the stove and add a little broth if needed. I sometimes cook fresh orzo when reheating leftovers keeps everything perfect.
Getting Ahead
You can do lots of prep ahead of time brown the sausage chop the veggies measure everything out. Makes throwing it together so much quicker when you're ready to cook.
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Mix It Up
Sometimes I use spicy chorizo instead of Italian sausage or throw in extra veggies like carrots. Kale works great instead of spinach and mushrooms add amazing flavor.
What to Serve With It
We love this with crusty bread for dipping or some garlic toast. A simple green salad on the side makes it a perfect meal. Sometimes I grate fresh parmesan on top pure heaven.
My Pro Tips
I've learned to brown my sausage in small batches it gets that perfect caramelization. Always warm your cream up a bit before adding it keeps it smooth. Sometimes I toast the orzo in the pot first gives it extra flavor. And keep extra broth handy you never know when you'll need it.
Good For You Too
This soup is more than just delicious it's packed with good things. You get protein from the sausage plus all those vitamins from the spinach and veggies. The creamy broth makes it feel indulgent but it's really quite balanced.
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Spice It Your Way
Play around with the spice level to make it perfect for you. I love using hot Italian sausage and adding extra red pepper flakes. A pinch of smoked paprika is amazing too just taste as you go.
Why We Love This Recipe
This soup has become one of my family's favorites. Everything comes together in one pot the flavors are incredible and it works just as well for a quick weeknight dinner as it does for company.
Fresh Makes a Difference
Using fresh ingredients really makes this soup special. I always try to use the best sausage I can find and fresh spinach rather than frozen. Good quality tomatoes make a huge difference too.
Freezer Tips
While I don't freeze the soup with orzo in it you can make the base ahead and freeze that. Just add fresh cooked orzo when you're reheating. Works perfectly every time.
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Feeding a Crowd
When I'm having people over I just double everything. Make sure you've got a big enough pot though! I love serving it with some fresh herbs on top makes it look so pretty.
Making It Work For Everyone
Need to lighten it up? Try turkey sausage and use less cream. For my dairy-free friends I use alternatives that work great. There's even gluten-free orzo available now everyone can enjoy it.
Extra Special Touches
Want to make it extra special? Try adding a parmesan rind while it simmers adds amazing flavor. A drizzle of good olive oil on top before serving is wonderful. Fresh basil or parsley makes it look and taste fantastic.
Pure Comfort Food
This soup has become my go to comfort food recipe. There's something about that creamy broth tender pasta and savory sausage that just makes everything better. It's the kind of recipe that creates memories around the dinner table.
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Frequently Asked Questions
- → Why cook orzo separately for leftovers?
- Orzo continues absorbing liquid even after cooking, which can make leftover soup too thick. Cooking it separately helps maintain the right consistency.
- → Why use full-fat cream?
- Full-fat cream is less likely to curdle when mixed with acidic tomatoes. Lower-fat dairy products may separate in the soup.
- → Can I use different sausage?
- Yes, you can use either ground sausage meat or whole sausages with casings removed. Choose mild or spicy Italian sausage based on preference.
- → Is the spinach necessary?
- Spinach is optional but adds nutrition and color. The soup is delicious with or without it, so you can customize based on preference.
- → Why stir frequently while cooking orzo?
- Orzo can stick to the bottom of the pot easily. Frequent stirring ensures even cooking and prevents the pasta from sticking or burning.