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Italian Sausage Orzo Soup (One-Pot 30-Minutes)
Author Julia
Ingredients
15 oz spicy Italian sausage crumbled (I used mild sausage)
1 teaspoon Italian seasoning
fresh thyme to taste (I used about 1 Tbsp)
red pepper flakes to taste (didn’t use, I used about 1/8 tsp cayenne)
1 cup orzo uncooked
8 oz portobello mushrooms (2 big mushroom caps chopped, I removed the “gills”)
4 cloves garlic minced
5 cups chicken stock
5 oz fresh spinach
½ cup heavy cream
Instructions
Add crumbled Italian sausage, Italian seasoning, a generous amount of fresh thyme (no sprigs, just leaves), and red pepper flakes to a large saucepan. Cook. on medium heat, regularly stirring to break the sausage.
Once the sausage released juices and is half cooked, add 1 cup of uncooked orzo, chopped portobello, and minced garlic, and cook, constantly stirring, for about 3 minutes on medium heat until portobello mushrooms soften but are not cooked through.
Add 5 cups of chicken stock, stir everything well, cover with the lid, bring to a boil, and cook for about 5 or 10 minutes until the orzo is cooked.
Add spinach to the soup, cover with the lid and let it wilt on low heat, occasionally stirring.
Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper. Add more red pepper flakes, if you like. Top with fresh thyme.
Charlene’s notes 1-30-2023: This is excellent! I used mild Italian sausage and omitted the red pepper flakes but otherwise followed the recipe exactly. Great flavor and very filling!
Author Julia
Ingredients
15 oz spicy Italian sausage crumbled (I used mild sausage)
1 teaspoon Italian seasoning
fresh thyme to taste (I used about 1 Tbsp)
red pepper flakes to taste (didn’t use, I used about 1/8 tsp cayenne)
1 cup orzo uncooked
8 oz portobello mushrooms (2 big mushroom caps chopped, I removed the “gills”)
4 cloves garlic minced
5 cups chicken stock
5 oz fresh spinach
½ cup heavy cream
Instructions
Add crumbled Italian sausage, Italian seasoning, a generous amount of fresh thyme (no sprigs, just leaves), and red pepper flakes to a large saucepan. Cook. on medium heat, regularly stirring to break the sausage.
Once the sausage released juices and is half cooked, add 1 cup of uncooked orzo, chopped portobello, and minced garlic, and cook, constantly stirring, for about 3 minutes on medium heat until portobello mushrooms soften but are not cooked through.
Add 5 cups of chicken stock, stir everything well, cover with the lid, bring to a boil, and cook for about 5 or 10 minutes until the orzo is cooked.
Add spinach to the soup, cover with the lid and let it wilt on low heat, occasionally stirring.
Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper. Add more red pepper flakes, if you like. Top with fresh thyme.
Charlene’s notes 1-30-2023: This is excellent! I used mild Italian sausage and omitted the red pepper flakes but otherwise followed the recipe exactly. Great flavor and very filling!