Italian Sausage Orzo Soup
Italian Sausage Orzo Soup
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 2 tablespoons extra-virgin olive oil
- ¾ pound Italian sausage links, casings removed
- ½ red onion, finely chopped
- 4 cloves garlic, minced
- 2 ribs celery, finely chopped
- 1 cup orzo pasta
- 3 cups low-sodium chicken broth
- 3 cups water
- 2 (15 oz.) cans diced tomatoes
- 1 tablespoons Italian seasoning
- 1 tablespoon oregano
- ½ teaspoon ground fennel, optional
- ¼ teaspoon red pepper flakes
- Kosher salt and freshly ground pepper, to taste
- 1 cup parmesan cheese, grated
Instructions
- Take ground sausage and roll them into small balls. Meatballs should be 1½-2 teaspoons in size.
- Heat olive oil in a large pot or Dutch oven over medium-high heat and add meatballs, searing until browned on all sides. Transfer sausage balls to a paper towel-lined plate and set aside.
- Add onion and celery and cook for 6-8 minutes, or until softened and translucent, then add garlic and cook for another 1-2 minutes, or until fragrant.
- Season generously with salt and pepper, Italian seasoning, oregano, fennel and red pepper flakes.
- Pour in orzo pasta and toast for 2-3 minutes, stirring so as not to brown, then pour in chicken broth, water and tomatoes (including juices).
- Bring mixture to a boil and cook for 9-12 minutes, or until orzo is al dente, then reduce heat to low and return sausage meatballs to warm up. 4-5 minutes.
- Taste and adjust seasoning, if necessary, then stir in parmesan cheese and serve hot.
Watch the recipe video here:
Italian Sausage Tomato Orzo SoupWritten recipe: http://po.st/uPZ1Q9
Posted by 12 Tomatoes on Friday, January 18, 2019
