Sausage Orzo Soup
About this time of year, like most folks, I take a little time to reflect and reassess. And in so doing, I have realized that the majority of my recipes in the past months have been desserts. While it’s no secret that I have an epic sweet tooth, most of my forays into the kitchen don’t actually involve sugar. So, with a new year and a new month, I am intentionally sharing some of my favorite savory dishes.
Golden seared sausage, tender orzo, rich tomato and herb infused broth, and a smattering of savory vegetables make this soup an absolute family favorite. Topped with grated parmesan cheese and a squeeze of fresh lemon juice, there’s really nothing more nourishing, or comforting, than hearty Sausage and Orzo soup on cold, January night.
Because I’m a mom of four young kids, any meal that comes out of my kitchen automatically must check off certain criteria. First, it must be delicious for kids and adults alike; I do not have time or energy to make double dinners. Second, it can’t take more than 45 minutes to prepare from start to finish. Again, I’m pretty much lucky if I have five minutes to chop things before chaos erupts, so the less hands-on time in the kitchen the better. Thirdly, the meals need to be balanced and nutritious. Nobody is on a diet here, but I want my kids to eat a variety of vegetables and proteins with enough carbs and fats to keep them fueled and satisfied. Lastly, we’re a big family, so all my recipes serve six or more without breaking the bank.
This magical soup definitely checks all the boxes. My husband and kids routinely eat seconds and thirds; it takes about 45 minutes, mostly in simmering, to prepare; and there’s plenty of protein and veggies, including the ever needed greens. I often make a batch for dinner and we all can enjoy some leftovers for lunch the next day. Best of all, because it’s truly a fully contained, one pot meal, I don’t usually bother making a salad or serving bread as a side (although you certainly can if you’d like).
Sausage and Orzo Soup - Serves 6-8
Equipment:
Large, heavy bottomed soup pot
Ingredients:
1 large yellow onion, diced
2 ribs of celery, sliced
3 carrots, peeled and sliced into rounds
1 lb. fresh, skin on, sweet Italian sausage, sliced into rounds
1 1/2 cup uncooked orzo
3TBS. olive oil, divided
3 cloves garlic, minced
1 tsp. each dried thyme, sage, and marjoram
1/2 tsp. fennel seed
1/4 tsp. crushed red pepper flakes
3/4 tsp. of kosher salt
Freshly ground black pepper
4 cups chicken broth
1 15oz. can diced tomatoes
4 cups of water
3 cups power greens, spinach, or any hearty green, roughly chopped
Juice of 1/2 lemon
Grated parmesan cheese for serving
Method:
Heat 2TBS. of olive oil in the pot over a medium flame. Add the orzo along with 1/4 tsp. kosher salt and several grinds of black pepper. Toast the orzo, stirring frequently, until fragrant and uniformly golden, about 3-5 minutes. Remove the orzo from the pot and set aside.
Heat the soup pot over medium heat. Once hot add the sausage to the dry pan and sear, stirring occasionally, until golden and cooked through, about 8 minutes. Use a spoon to remove the sausage from the pan and set aside. Discard the remaining oil and liquid from the pot. Leave behind any browned bits of meat on the bottom of the pan; these are great for flavor.
Return the pot to medium-low heat and add the remaining 1TBS. of olive oil. Pour in the onion, carrots, celery, and 1/2tsp. kosher salt. Stir and cover the pot with the lid. Allow the vegetables to sweat for five minutes, stirring once or twice.
Add the garlic, thyme, sage, marjoram, fennel, red pepper flakes, and several grinds of black pepper. Stir and cook for 1-2 minutes until the garlic is fragrant, then add the diced tomatoes, chicken broth, and water. Raise the heat to medium-high, and bring the soup to a boil. Lower the heat to medium-low, and simmer for 10 minutes to cook the vegetables and allow the flavors to meld.
After 10 minutes, add the orzo. Stirring occasionally, continue to simmer with the lid on for 15 minutes or until the orzo is just cooked. Return the sausage (withholding any of the meat’s liquid as it can be very salty) to the pot. Add the greens and cook until just wilted 1-2 minutes. Add the lemon juice, and adjust seasonings to your taste. Serve the soup piping hot with a generous scoop of grated parmesan cheese.
