Sausage Orzo Creamy Soup (Print Version)
# Ingredients:
01 -
1 cup heavy whipping cream.
02 -
16 oz of Italian sausage, uncooked.
03 -
2 celery stalks, chopped small.
04 -
Salt and pepper, season to your taste.
05 -
4 minced garlic cloves.
06 -
1/2 teaspoon oregano, dried.
07 -
4 cups broth (chicken is best).
08 -
2 cups fresh spinach (optional).
09 -
1/2 an onion, chopped fine.
10 -
28 oz can of diced tomatoes, don’t drain.
11 -
2 tablespoons all-purpose flour.
12 -
Uncooked orzo, about 1 cup.
# Instructions:
01 -
Cook sausage over medium heat for around 7-10 minutes. Move to a plate lined with paper towels.
02 -
Using 1 tablespoon of sausage drippings, cook celery and onion in the same pot for 4-5 minutes.
03 -
Toss in minced garlic and flour. Cook for about a minute. Gradually stir in chicken broth until no lumps remain.
04 -
Add browned sausage, tomatoes (with juices), and oregano back into the pot. Heat until it starts to boil gently.
05 -
Pour in the cream and toss in the uncooked orzo. Let it simmer, stirring often, for about 12 minutes until the orzo softens.
06 -
If you’re adding spinach, stir it in here. Sprinkle salt and pepper as needed.
# Notes:
01 -
If saving leftovers, cook orzo separately.
02 -
Heavy cream is non-negotiable.
03 -
Keep stirring to stop anything from sticking.