Italian Sausage, Tomato, and Orzo Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Italian sausage, casings removed
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken broth
• 1 cup orzo pasta
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Crumble in the Italian sausage and cook until browned and cooked through.
3. 3 Stir in crushed tomatoes, chicken broth, oregano, and basil. Season with salt and pepper.
4. 4 Bring to a simmer, then add orzo pasta. Cook until pasta is al dente, about 8-10 minutes.
5. 5 Serve hot, garnished with fresh basil.

Equipment

• Large pot

Variations

• Add spinach or kale for extra greens.
• Substitute turkey sausage for a leaner option.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute farfalle pasta if you're out of orzo.

Pairings

• A glass of Chianti or a simple Pinot Noir.
• Garlic bread or a fresh baguette.

Nutrition

Tips

• Feel free to add a splash of red wine for extra depth of flavor.
• For a creamier texture, stir in a splash of heavy cream before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with crusty bread and a side salad.
• Serve with a sprinkle of grated Parmesan cheese.

FAQ