Sausage Orzo Soup

• servings: 5 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 tablespoon oil

2 large carrots (peeled and chopped)

2 ribs celery (sliced)

½ medium onion (finely chopped)

375 grams mild Italian sausage (¾ lb)

2 tablespoons tomato paste

3 cloves garlic (minced)

1 teaspoon dried parsley

1 teaspoon salt

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon red pepper flakes (optional)

4 cups low sodium chicken broth

398 ml canned diced tomatoes (14 oz)

¾ cup uncooked orzo

2 cups fresh chopped spinach

½ cup heavy cream

Directions

Heat a large soup pot on medium-high heat and add the oil.

Add the carrots, celery, and onion and cook until crisp-tender, about 4-5 minutes.

Add the sausage meat and cook until browned, about 4-5 minutes, stirring often.

Stir in the tomato paste, garlic, parsley, salt, oregano, basil, and red pepper flakes if using. Cook for 2 minutes.

Add the broth and tomatoes and bring to a boil. Stir in orzo, reduce heat to medium-low, cover, and simmer until pasta is al dente (8-10 minutes).

Stir in spinach and cream. Serve hot.

Nutrition

• Serving Size: 422 g
• Calories: 521 kcal
• Total Fat: 37 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.01 g
• Cholesterol: 84 mg
• Sodium: 1286 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 20 g