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Creamy Sun-Dried Tomato & Italian Sausage Orzo Soup

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A rich and flavorful soup with Italian sausage, sun-dried tomatoes, and orzo pasta in a creamy broth.

Ingredients

Scale

For the Crust:

  • 1 lb Italian sausage, casings removed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 4 cups chicken broth
  • 1 cup orzo pasta
  • 1/2 cup heavy cream
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

1. Prepare the Crust:

  1. In a large pot, brown the Italian sausage over medium heat, breaking it into small pieces as it cooks.
  2. Add the diced onion and minced garlic, sautéing until softened (about 3-4 minutes).
  3. Stir in the sun-dried tomatoes, oregano, and basil, cooking for another minute.
  4. Pour in the chicken broth and bring to a boil. Add the orzo and reduce heat to a simmer, cooking for 8-10 minutes until orzo is tender.
  5. Stir in the heavy cream and fresh spinach, cooking just until the spinach wilts.
  6. Season with salt and pepper to taste. Serve hot with grated Parmesan cheese on top.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/creamy-sun-dried-tomato-sausage-orzo/