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Hearty Sausage, Mushroom, and Spinach Orzo Soup

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Hearty Sausage, Mushroom, and Spinach Orzo Soup: A Comforting One-Pot Meal

Ingredients

Scale
  • For the soup:
  • 1 lb. hot Italian sausage
  • 8 oz. baby portobello mushrooms, sliced
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 3 c. (32 oz.) chicken stock or broth
  • 1 can (15 oz.) diced tomatoes
  • 1 tsp. Dried oregano
  • 1 tsp. Dried basil
  • 1 tsp. Kosher salt
  • ½ tsp. Crushed red pepper flakes
  • ½ c. orzo pasta
  • 3 c. spinach
  • For serving:
  • ½ c. shaved Parmesan
  • Crusty bread

Instructions

  1. In a large pot or Dutch oven, cook sausage, breaking up with a wooden spoon until cooked through, about 8 minutes.
  2. Remove sausage with a slotted spoon, leaving rendered fat behind.
  3. Add mushrooms and cook until tender, about 10 minutes.
  4. Add onion and cook until translucent, about 6 minutes.
  5. Add garlic and cook until fragrant, about 1 minute.
  6. Add broth, tomatoes, oregano, basil, salt, red pepper flakes, and orzo. Bring to a boil, then simmer, covered, until orzo is tender, 8-10 minutes.
  7. Return sausage to pot and stir in spinach until wilted, about 1 minute.
  8. Divide among bowls and top with Parmesan. Serve with crusty bread.

Nutrition

Find it online: https://www.delicetreats.com/hearty-sausage-mushroom-orzo-soup/