Ingredients
Scale
- 1 pound sausage, removed from casings (Italian recommended)
- 1 cup orzo pasta, uncooked
- 4 cups chicken broth, low-sodium if preferred
- 1 cup heavy cream, room temperature
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups spinach, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Brown the sausage: Heat a large pot over medium-high heat, add a splash of olive oil, and cook the sausage, breaking it up, until browned and cooked through (about 6–8 minutes). Drain excess fat if needed.
- Sauté the aromatics: Push the sausage to the side, add a bit more olive oil, then add the diced onion. Cook until softened (about 4 minutes). Add the minced garlic and cook 30–45 seconds until fragrant.
- Add broth and oregano: Pour in the chicken broth and sprinkle in the dried oregano. Stir and bring to a simmer.
- Cook the orzo: Add the orzo and simmer until tender, about 8–10 minutes, stirring occasionally to prevent sticking.
- Finish with cream and spinach: Lower the heat, stir in the heavy cream and chopped spinach. Cook just until the spinach wilts and the soup is warmed through, about 2 minutes.
- Season and serve: Taste and add salt and pepper as needed. Ladle into bowls and enjoy hot.
Notes
Use medium heat when simmering the orzo. Don’t add the cream too early; it should be added at the end to keep it silky. Stir occasionally while cooking to prevent clumping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food