Italian Sausage Soup

Name: Italian Sausage Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 pound ground sausage; 2 tablespoons olive oil; 4 cloves garlic (minced); 1/2 onion (chopped); 2 carrots (peeled and diced); 2 stalks celery (diced); 1 can diced tomatoes ({try fire roasted for a smoky flavor}); 6 cups chicken broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 tablespoons Italian parsley (chopped); 1/4 cup Parmesan cheese (freshly grated); 2 cups kale (roughly chopped); 1 cup semolina orzo (or Whole Wheat Orzo Pasta); 1/4 cup cream ({optional for creamier soup}); Italian parsley (chopped, to garnish); Parmesan Cheese (to garnish)

This Italian Sausage Soup is a hearty soup that will leave you satisfied and wanting more! It comes together in 30 minutes and combines sausage, tomatoes, Italian spices and orzo pasta. The perfect combination!

Prep10 min
Cook20 min
Total30 min
Makes6 servings
Calories461

Ingredients

6 servings

1 pound ground sausage
2 tablespoons olive oil
4 cloves garlic (minced)
1/2 onion (chopped)
2 carrots (peeled and diced)
2 stalks celery (diced)
1 can diced tomatoes ({try fire roasted for a smoky flavor})
6 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons Italian parsley (chopped)
1/4 cup Parmesan cheese (freshly grated)
2 cups kale (roughly chopped)
1 cup semolina orzo (or Whole Wheat Orzo Pasta)
1/4 cup cream ({optional for creamier soup})
Italian parsley (chopped, to garnish)
Parmesan Cheese (to garnish)

Method

1
Stove-top:
2
Heat the olive oil in a large pot over medium heat. Add the garlic, carrots, celery and onion and saute until the onion is becoming soft. Add the sausage in and saute until the sausage is cooked through, about 6-7 minutes.
3
Stir in the diced tomatoes, broth, basil, oregano and parsley and bring to a boil. Once the soup is boiling add in the orzo pasta, cover and continue to boil for another 10 to 11 minutes or until the orzo is just cooked.
4
Add in the kale and continue to simmer until the kale is soft, about 2 minutes. Stir in the parmesan cheese and the cream if you are choosing to make a creamier soup.
5
Garnish with fresh parsley, parmesan cheese and crushed red pepper.

Notes

Store the leftovers in an airtight container for up to 4 days. If you know you are going to freeze the soup you might want to leave the orzo out of the soup and add it when you eat the soup otherwise the orzo soaks up all of the juices.