Italian Sausage Orzo Soup (Print Version)
# Ingredients:
01 -
1 cup uncooked orzo.
02 -
1 cup heavy cream.
03 -
2 cups packed baby spinach.
04 -
16 ounces of Italian sausage links.
05 -
1/2 teaspoon oregano, dried.
06 -
1 can (28 ounces) diced tomatoes, keep the juice.
07 -
4 cups of chicken stock.
08 -
4 garlic cloves, minced well.
09 -
2 celery stalks, diced finely.
10 -
1/2 medium onion, chop it small.
11 -
2 tablespoons all-purpose flour.
12 -
Season with some salt and black pepper.
# Instructions:
01 -
Brown the sausage in a big pot for about 7 to 10 minutes. Take it out, but leave 1 tablespoon of the drippings behind.
02 -
Cook the onion and celery in the sausage fat for 4 to 5 minutes. Stir in garlic and flour, and let it cook for another minute.
03 -
Pour in the chicken stock gradually, stirring as you go to incorporate the flour. Toss in the diced tomatoes, oregano, and cooked sausage. Let it come to a boil.
04 -
Mix in the orzo and heavy cream. Let it simmer around 12 minutes, stirring regularly until the pasta is done.
05 -
Toss in the spinach and add salt and pepper for flavor.
# Notes:
01 -
If saving for later, cook the orzo in a separate pot.
02 -
Stick with heavy cream to avoid curdling.
03 -
Give the orzo an occasional stir so it doesn't stick.