Sausage, Kale, and White Bean Orzo Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Italian sausage, casing removed
• 4 cups low-sodium chicken broth
• 1 can (15 ounces) white beans, drained and rinsed
• 1 cup orzo pasta
• 4 cups kale, stems removed and chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add sausage to the pot, breaking it into small pieces with a spoon. Cook until browned.
4. 4 Pour in the chicken broth and bring to a simmer.
5. 5 Add the orzo and cook for about 8 minutes, until al dente.
6. 6 Stir in the white beans, kale, oregano, and red pepper flakes if using. Simmer until kale is tender, about 5 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Remove from heat and stir in the fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a can of diced tomatoes for extra flavor and color.
• Substitute spinach for kale if preferred.

Substitutions

• Use turkey sausage for a leaner option.
• Substitute whole wheat orzo for regular orzo to boost fiber.

Pairings

• A glass of crisp white wine or a hoppy IPA complements this soup perfectly.
• Serve with garlic bread or crusty rolls.

Nutrition

Tips

• For a smokier flavor, use smoked sausage instead of Italian.
• If you prefer a thicker soup, mash some of the beans against the side of the pot to thicken the broth.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Serve with a slice of crusty bread and a sprinkle of Parmesan cheese.
• Pair with a simple green salad dressed with lemon vinaigrette.

FAQ