Sausage Soup with Squash, Spinach, and Orzo

• servings: 6

Ingredients

I lb Italian sausage

1 medium onion, chopped

3 garlic cloves, minced

4 cups butternut squash, cubed -about 1 medium squash (or can use 2-3 peeled, cubed medium sweet potatoes)

6 cups low sodium chicken broth

1 cup orzo pasta

3 cups baby spinach

salt and pepper to taste

Directions

In a large pot, brown Italian sausage over medium heat, until it is no longer pink, breaking it up with a spoon as it cooks.

Add onions and garlic to the pot. State until onions are translucent and fragrant, about 3-4 minutes.

Stir in cubed squash (or sweet potato). Cook for an additional 5-7 minutes until the squash begins to soften, stirring occasionally.

Pour in chicken broth and bring to a boil.

Once boiling, add orzo. Reduce to a simmer and cook for 8-10 minutes, or until orzo in tender.

Stir in spinach and stir until wilted, about 2-3 minutes.

Season with salt and pepper to taste and enjoy.

Notes

If you prefer a creamier texture, you can add some heavy cream or coconut milk with the spinach.

Add in any extra vegetables that you have on hand - fresh or frozen.

If orzo soaks up too much of the broth, you can add more broth or water to leftovers to loosen the soup up again. Will keep in the fridge for a few days.