Italian Orzo Soup
Italian Orzo Soup

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, italian orzo soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Italian Orzo Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Italian Orzo Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have italian orzo soup using 19 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Italian Orzo Soup:
  1. Get 1 tbsp. olive oil
  2. Make ready 1/2 onion, diced
  3. Get 2 cloves garlic, minced
  4. Get 1 lb. Italian sausage
  5. Get 2 carrots, peeled and sliced into coins and quartered
  6. Make ready 1 large zucchini, sliced into coins and quartered
  7. Take 4 cups unsalted chicken broth
  8. Get 1 1/2 cups water
  9. Take 1 can (14.5 oz.) diced tomatoes, undrained
  10. Take 1 can (16 oz.) cannelini beans, drained and rinsed
  11. Prepare 2 tsp. dried basil
  12. Get 1 tsp. oregano
  13. Prepare 1 tsp. Italian seasoning
  14. Make ready to taste salt and pepper
  15. Take 1/2 cup orzo pasta, uncooked
  16. Take 2 cups spinach, roughly chopped
  17. Take Suggested Toppings :
  18. Get ·parmesan cheese
  19. Take ·red pepper flakes
Instructions to make Italian Orzo Soup:
  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, 3-4 minutes. Add in the garlic and cook for a minute or so more, until fragrant.
  2. Add the sausage to the pot and cook until completely browned, breaking it up as you go. Drain any excess grease, if needed.
  3. Increase the heat to med-high. Add the carrots to the pot, then stir in the broth, water, diced tomatoes, beans and seasonings.
  4. Once it all comes to a boil, stir in the orzo and zuchinni, then lower the heat back down and let simmer for 7-8 minutes, until the veggies have softened and the orzo is close to al dente. Make sure to stir often during this time, so the orzo won't stick to the pot.
  5. Stir in the spinach and simmer just 2-3 minutes more, until it's wilted.
  6. Serve immediately, topped with fresh parmesan cheese, if desired. Sprinkle red pepper flakes over individual portions for a bit of extra heat.
  7. Refrigerate any leftovers in a large Tupperware container. To reheat, place the amount you want warmed in a small pot (add a splash of broth if needed, the orzo will absorb a lot of the liquid during frigeration) and bring to a simmer for 5 or so minutes, until heated through.

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