Creamy Sausage Orzo Soup (Print Version)
# Ingredients:
01 -
16 ounces Italian sausage.
02 -
1/2 medium onion, chopped finely.
03 -
2 sticks celery, chopped finely.
04 -
2 tablespoons flour.
05 -
4 cloves garlic, minced.
06 -
4 cups chicken broth.
07 -
1 (28 ounce) can diced tomatoes with juices.
08 -
1/2 teaspoon dried oregano.
09 -
1 cup uncooked orzo.
10 -
1 cup heavy/whipping cream.
11 -
2 cups fresh baby spinach (optional).
12 -
Salt & pepper to taste.
# Instructions:
01 -
Cook sausage in large soup pot over medium-high heat until browned, about 7-10 minutes. Remove to paper towel lined plate, leaving 1 tablespoon fat in pot.
02 -
Add onion and celery to pot, cook 4-5 minutes.
03 -
Add flour and garlic, cook 1 minute stirring constantly. Slowly add broth, stirring until flour dissolves.
04 -
Add tomatoes, oregano, and sausage. Bring to gentle boil.
05 -
Add cream and orzo. Simmer about 12 minutes until orzo is tender, stirring often to prevent sticking.
06 -
Stir in spinach, season with salt and pepper to taste.
# Notes:
01 -
For leftovers, cook orzo separately to prevent it getting too soft.
02 -
Use any Italian sausage - ground or removed from casings.
03 -
Must use heavy cream to prevent curdling.