Soup season is upon us, and this Orzo Soup with Sausage and Spinach is both warm and flavorful for those cold, blustery nights ahead.
Keyword: minestrone, orzo soup
4large sausage links, mild, Italian, or spicy (whatever you prefer)
3celery stalks, chopped
3garlic cloves, minced
1Tbsp tyme, finely chopped
2tsprosemary, finely chopped
1cancannellini beans, drained
In a large Dutch oven or sauce pan, heat olive oil on medium-high heat. When drop of water sizzles in the pot, you're ready to add the sausage. Break up sausage in the pan into ½" pieces. Let brown by leaving sausage alone for 2-3 minutes, then flip so other sides get browned as well. Remove from the heat.
In the sausage juices, add onions, celery, and carrots. Let cook for 6-7 minutes until onions are translucent. Add the garlic, thyme, and rosemary and stir well for a minute or so. Add chicken broth and beans and stir, getting any of the brown bits off bottom of pan. Add the sausage back in.
Cover, reduce heat, and let simmer for 30 minutes. Add dried orzo and juice from half a lemon and cook for 5 more minutes. If you're ready to serve immediately, stir in spinach during the last minute and serve immediately*.
*The spinach will wilt quickly, so wait to add spinach until you're ready to serve. Storing soup: Let cool completely before putting in an airtight container. Store in the refrigerator for 3-4 days. Leftovers: The vegetables and orzo will suck up so much of the broth overnight. Add 1-2 more cups of either chicken broth or water as you're reheating the soup over medium-heat on the stove. To freeze: Stick in the freezer once soup has cooled completely. To defrost: Place soup in the refrigerator the night before using then heat in a saucepan.