Italian Sausage Orzo Soup Recipe: A Hearty and Flavorful Delight
When it comes to comfort food, there are few dishes as satisfying as a warm bowl of homemade soup. And when that soup is Italian Sausage Orzo Soup, you’re in for a treat that’s both hearty and bursting with flavor. This delightful recipe combines the savory goodness of Italian sausage with the wholesome comfort of orzo pasta and a medley of vegetables. Let’s dive into how to make this comforting bowl of Italian-inspired goodness.
Ingredients You’ll Need:
To get started on this culinary adventure, gather the following ingredients:
- 1 pound of Italian sausage (mild or hot, depending on your preference)
- 1 tablespoon of olive oil
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of red pepper flakes (adjust to your desired level of spiciness)
- Salt and black pepper to taste
- 1 cup of orzo pasta
- 6 cups of chicken broth
- 1 can (14 ounces) of diced tomatoes
- 2 cups of fresh spinach, chopped
- Grated Parmesan cheese for garnish (optional)
- Fresh basil leaves for garnish (optional)
Instructions:
Now, let’s embark on the journey of creating this Italian Sausage Orzo Soup step by step:
1. Brown the Italian Sausage:
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the Italian sausage to the pot and cook it, breaking it into smaller pieces with a spoon as it browns. This should take about 5-7 minutes. Once it’s cooked through and nicely browned, remove it from the pot and set it aside.
2. Sauté the Aromatics:
- In the same pot, add the chopped onion, minced garlic, diced carrot, diced celery, and both diced bell peppers.
- Sauté the vegetables until they become tender and fragrant, which should take around 5 minutes.
3. Spice It Up:
- Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the sautéed vegetables. Stir well to infuse the flavors.
4. Add Orzo and Broth:
- Stir in the orzo pasta, followed by the chicken broth and diced tomatoes. Bring the mixture to a boil.
5. Simmer and Cook:
- Reduce the heat to low and let the soup simmer for about 10-12 minutes or until the orzo is cooked to your desired level of tenderness. Stir occasionally to prevent sticking.
6. Return the Sausage:
- Once the orzo is cooked, return the cooked Italian sausage to the pot and stir to combine. Simmer for an additional 2-3 minutes to heat the sausage through.
7. Add Freshness:
- Finally, add the freshly chopped spinach to the soup and stir until it wilts and combines with the rest of the ingredients.
Serving Your Italian Sausage Orzo Soup:
Ladle the hot soup into bowls, garnish with grated Parmesan cheese and fresh basil leaves if desired, and serve immediately. This hearty and flavorful Italian Sausage Orzo Soup is a comforting delight that’s perfect for any occasion, from weeknight dinners to gatherings with friends and family. Enjoy!
Now that you have this fantastic recipe in your culinary repertoire, you can look forward to warm and satisfying bowls of Italian Sausage Orzo Soup whenever you please. Buon appetito!
Source: juliasalbum.com
Creamy Lemon Artichoke Pasta with Chicken Recipe
Indulge in a delightful and flavorful meal with our Creamy Lemon Artichoke Pasta with Chicken. This dish combines tender chicken, zesty lemon, and artichokes in a creamy sauce, making it perfect for a quick weeknight dinner or a special occasion. Follow this easy recipe to create a delicious, restaurant-quality dish at home.
Ingredients
- 1 lb penne or other pasta 454g (cooked until al dente, then drained and tossed with 1 tablespoon butter.)
- 1 tablespoon olive or vegetable oil
- 1 pound chicken breasts (454g)
- Salt and pepper to taste
- 1 small onion diced
- 1 red bell pepper diced
- 4 cloves garlic finely minced
- ¾ cup chicken broth (6oz, 170g)
- 1 ½ cup cream or half and half (12oz, 340g)
- ¾ cup finely grated parmesan cheese (3oz, 85g)
- 1 batch Easy Marinated Artichoke Hearts drained and chopped *see note
- 1 cup chopped fresh parsley (1oz, 28g)
- 1 tablespoon lemon juice or to taste
- Salt and pepper to taste
Instructions
For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
Heat a skillet over high heat. When pan is hot, add ½ tablespoon oil.
When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.
Add remaining ½ tablespoon oil to pan. Add onions and cook until softened.
Add red bell pepper and cook until almost softened.
Add the garlic. Stir, and cook for about 1 minute.
Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.
Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
Gently stir in chopped artichoke hearts and parsley.
Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.
Salt and pepper to taste
Toss sauce with sliced chicken and hot buttered pasta. Serve.