Projections for the weather over the next few days in our neck of the woods call for – 50 wind chills. That means it is time to get the soup on! Here is a quick and easy recipe that has been a huge hit over the past two months. I included this as the soup course at a fundraiser I hosted in my home and it got tremendous reviews. I hope it keeps your tummies warm.
Italian Sausage Soup
Two pounds Italian sausage (casings removed, and spice level depends on your preference, we like hot sausage)
1lb package of Orzo
1 10 oz package of frozen chopped spinach (or one bag of fresh, chopped)
2 – 3 32oz cartons of chicken stock (or home made if you have it)
1 small onion, diced
1 tbls olive oil
2 tsp Kosher salt (approximate)
2 tsp fresh ground pepper (approximate)
1/4 cup Italian seasoning blend (I use Allspice in the East village)
Chop the sausage into bite size pieces and sauté in olive oil. Add diced onion, pepper, salt, and Italian season. Sauté until onion is beginning to caramelize. Add broth and deglaze pan. Let the soup come to a boil and add spinach. Allow the soup to come back to a boil and add approximately 1/3 of the package of orzo. Boil according to package directions.
Notes: I usually do not measure my seasonings so make sure you taste as you go. You may need to adjust the above measurements. The last time I made the soup, I used Italian chicken sausage and the taste difference was minimal. I have also added a wee bit of corn starch to thicken the broth on occasion but I find that the starch from the pasta usually does a fine job.
If you have leftovers, the pasta will soak up the broth so you may need to add more broth. We like to just eat it as is the next day.