Italian Sausage Tomato Orzo Soup

Photo by PineyCook
Adapted from amandascookin.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from amandascookin.com

Ingredients

  • 2

    tablespoons olive oil

  • 1/2

    lb. Italian sausage links (casings removed); rolled into bite-sized pieces

  • 1/2

    red onion, diced

  • 3

    garlic cloves, finely chopped

  • 2

    celery stalks, chopped

  • 1

    cup whole wheat orzo pasta

  • 3

    cups reduced-sodium chicken broth

  • 3

    cups water

  • 2-15oz cans diced tomatoes – no salt added

  • 1

    tablespoon dried Italian seasoning

  • 1

    tablespoon dried Oregano

  • 1/2

    teaspoon ground fennel

  • 1

    teaspoon salt

  • black pepper to taste

Directions

In a 3-quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside. To the heated, oiled pan, add onion, garlic, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add orzo; sauté to lightly brown (2-3 min). Add chicken broth, water, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper. Bring to boil; continue boiling until pasta is cooked through (about 10 min); add sausage back to pot about halfway through boiling process. Serve warm.

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