Creamy Italian Sausage and Orzo Soup is the perfect blend of comforting flavors and textures. Loaded with savory Italian sausage, tender orzo pasta, fresh spinach, and a touch of cream, this soup has a cozy, hearty richness that’s perfect for any season. With a hint of Parmesan and Italian herbs, each spoonful delivers a delightful medley of flavors. Whether served as a starter or a main dish, this creamy soup is bound to become a family favorite. Let’s dive into this simple and satisfying recipe!
Full Recipe:
Ingredients:
- Italian Sausage (mild or spicy): 1 lb, crumbled
- Olive Oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic: 4 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Chicken Broth: 6 cups
- Crushed Tomatoes: 1 can (15 oz)
- Orzo Pasta: 1 cup
- Heavy Cream: 1/2 cup
- Fresh Spinach: 2 cups, chopped
- Parmesan Cheese: 1/2 cup, grated
- Dried Basil: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Red Pepper Flakes: 1/4 teaspoon (optional)
- Salt and Black Pepper: to taste
- Fresh Parsley: chopped, for garnish
Step-by-Step Instructions:
- Cook the Sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the crumbled Italian sausage and cook until browned, about 5-7 minutes. Use a spoon to break up the sausage into smaller pieces as it cooks. Once cooked, transfer the sausage to a plate lined with paper towels to drain any excess fat.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, diced carrots, and celery. Sauté for 5 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the Broth, Tomatoes, and Herbs:
- Pour in the chicken broth and add the crushed tomatoes, stirring to combine. Add the dried basil, dried oregano, and red pepper flakes (if using). Season with salt and black pepper to taste.
- Simmer and Add the Orzo:
- Bring the soup to a gentle boil. Once boiling, add the orzo pasta and browned sausage back to the pot. Reduce the heat to a simmer and cook for 8-10 minutes or until the orzo is tender.
- Add the Cream, Spinach, and Parmesan:
- Stir in the heavy cream and chopped spinach, cooking until the spinach wilts, about 2-3 minutes. Add the grated Parmesan cheese and stir until it melts into the soup.
- Adjust Seasoning and Serve:
- Taste the soup and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired. Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese if you like.
Nutritional Facts (per serving, based on 6 servings):
- Calories: Approximately 450 kcal
- Protein: 20g
- Fat: 30g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 6g
Frequently Asked Questions (FAQs):
1. Can I make this soup dairy-free?
- Yes! Substitute the heavy cream with coconut milk or a plant-based cream alternative for a dairy-free version. You can also skip the Parmesan cheese or use a dairy-free cheese substitute.
2. Can I use a different type of pasta?
- Absolutely! Any small pasta, like ditalini or small shells, works well. Adjust the cooking time based on the pasta you choose.
3. Can I use kale instead of spinach?
- Yes, kale is a great alternative. It will add a slightly different texture, but just chop it finely and add it as you would the spinach.
4. Can I make this soup vegetarian?
- Omit the sausage and use vegetable broth for a delicious vegetarian version. You can add extra veggies or use plant-based sausage for added flavor.
5. How do I store leftovers?
- Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Tips for Making the Best Creamy Italian Sausage and Orzo Soup:
- Choose High-Quality Sausage – The sausage is a major flavor component, so use a high-quality Italian sausage, whether mild or spicy, for the best taste.
- Cook the Orzo Just Right – Avoid overcooking the orzo, as it can become mushy. If making the soup ahead, you may want to cook the orzo separately and add it just before serving.
- Use Freshly Grated Parmesan – Fresh Parmesan melts more smoothly into the soup, enhancing the creaminess and flavor.
- Add Spinach at the End – Adding the spinach in the last few minutes preserves its color and nutrients. If using heartier greens like kale, add them earlier in the cooking process.
- Adjust Creaminess to Taste – If you prefer a thicker soup, add more heavy cream or let the soup simmer a bit longer. For a thinner consistency, add an extra splash of broth or milk.
Storage Tips:
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The soup may thicken slightly upon refrigeration; add a little broth or water when reheating if needed.
- Freezing: Cream-based soups don’t always freeze well, as the texture may change upon thawing. If you plan to freeze, consider leaving out the cream and adding it fresh when reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally to avoid curdling. If the soup has thickened, add a little broth or cream to restore the desired consistency.
Conclusion:
Creamy Italian Sausage and Orzo Soup is a comforting, flavorful dish that brings together savory sausage, tender orzo, and fresh greens in a creamy broth. With a blend of Italian herbs and Parmesan cheese, it’s a perfect choice for cozy dinners or gatherings with loved ones. Easy to make and incredibly satisfying, this soup is a wonderful way to enjoy a variety of flavors and textures in one bowl. Pair it with crusty bread or a fresh salad, and savor the warmth and comfort of this delightful homemade soup. Enjoy every spoonful!