This Sausage Orzo Soup really hits the spot! We got our first snowfall of the year here in Salt Lake City and that means “Soup’s On!” If you talk to me in March, and it’s been snowing for months, I might change my tune, but right now the snow looks so beautiful! There’s nothing like a hearty (and healthy) soup on a cold day. Sausage orzo soup is one of my family’s favorites. We love the chewy orzo, the crunchy croutons, the spicy sausage, tender tomatoes, all in one bite! Serve it with a side salad and you have a meal!
Sausage Orzo Soup
- 3 links Italian sausage - mild or spicy
- 4 Tbsp olive oil - divided
- 3 cups cubed french bread - 1-inch cubes
- 1/3 cup grated Parmesan cheese
- 2 cups onion - diced
- 1 Tbsp garlic - minced
- 2 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 cup dry white wine
- 6 cups chicken broth
- 14.5 oz. (1 can) petite diced tomatoes
- 14.5 oz. (1 can) white beans
- 1/2 cup uncooked orzo pasta
- 3 cups fresh spinach - roughly chopped
- Heat 1 tbsp olive oil over medium heat in a large non-stick frying pan.
- Add bread cubes and drizzle 1 tbsp olive oil over the top.
- Saute bread cubes until toasted, stirring often. Remove from heat, immediately toss croutons with Parmesan cheese and set aside.
- Remove sausage from casings and cut into 1 inch pieces.
- Heat 2 tbsp olive oil in a dutch oven or stock pot, and fry sausage over medium-high heat until cooked.
- Add onion and garlic; saute for 2 to 3 minutes.
- Add Italian seasoning, salt, and red pepper flakes; stir for 1 minute.
- Deglaze with white wine and stir until almost evaporated.
- Add broth, tomatoes, beans and orzo. Bring to a boil, reduce heat to low and simmer until pasta is cooked, about 10 minutes.
- If the soup seems too thick, add some more broth.
- Add spinach and stir into soup, allowing spinach to wilt.
- Serve soup in individual bowls, topped with Parmesan croutons.