Description
Looking for a comforting meal? Try this flavorful Italian Sausage Soup Recipe today. Discover how to make a delicious and satisfying meal in no time.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 1 pound Italian Sausage (mild or hot) (casings removed if using links)
- 1/2 medium Onion (diced (about 1 cup))
- 2 ribs Celery (diced)
- 3 cloves Garlic (finely grated)
- 1/2 cup Orzo Pasta (uncooked) (or 1 cup larger pasta type)
- 2 (14.5-ounce cans) Tomatoes (diced or crushed) (undrained)
- 4 cups Chicken Broth
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Sea Salt (or more to taste)
- 1/4 teaspoon Black Pepper
- Water (as needed to adjust consistency)
- Fresh parsley, croutons, and Parmesan cheese
Instructions
- Step 1: Heat a 4: 5-quart soup pot over medium-high heat. Add the OLIVE OIL and heat until shimmering.
- Step 2: Add the ITALIAN SAUSAGE and cook until browned, breaking it apart as it cooks. Transfer with a slotted spoon to a plate and set aside.
- Step 3: Drain excess grease, leaving about a teaspoon for sauteing. Add the ONION, CELERY, and GARLIC, and sauté until tender and fragrant.
- Step 4: Return the SAUSAGE to the pot. Add the ORZO, TOMATOES (with their juice), CHICKEN BROTH, ITALIAN SEASONING, SALT, and PEPPER.
- Step 5: Bring to a boil, then reduce to medium-low. Simmer for 10–15 minutes, stirring occasionally, until the ORSO PASTA is tender.
- Step 6: Adjust the consistency with more WATER or BROTH if needed.
- Step 7: Serve warm with recommended toppings.
- Step 8: To store: Cool completely. Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg