Italian Sausage Orzo Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

16 ounces Italian sausage (see note)

1/2 medium onion (chopped finely)

2 sticks celery (chopped finely)

2 tablespoons flour

4 cloves garlic (minced)

4 cups chicken broth

1 (28 ounce) can diced tomatoes (with juices)

1/2 teaspoon dried oregano

1 cup uncooked orzo

1 cup heavy/whipping cream

2 cups (packed) fresh baby spinach (optional)

Salt & pepper (to taste)

Directions

Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, until the sausage is browned (about 7-10 min).

Take the sausage out of the pot and transfer to a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).

Add the onion and celery to the pot and cook for 4-5 minutes.

Add the flour and garlic and cook for a minute, stirring constantly.

Slowly add the chicken broth and stir until the flour has completely dissolved.

Add the canned tomatoes and oregano to the pot, and also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.

Once it's gently boiling, add the cream and orzo. Reduce the heat as needed and simmer for about 12 minutes or until the orzo is tender, stirring fairly often so it doesn't stick to the bottom of the pot.

Stir in the spinach and season with salt & pepper as needed.

Nutrition

• Calories: 541 kcal
• Total Fat: 39 g
• Saturated Fat: 18 g
• Unsaturated Fat: 19 g
• Cholesterol: 105 mg
• Sodium: 1355 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 18 g