Italiansausageorzosoup Recipes

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ITALIAN SAUSAGE ORZO SOUP



Italian Sausage Orzo Soup image

I always look for recipes high in taste and nutrition but low on prep time and fat. This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month! -Deborah Redfield, Buena Park, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/4 pound bulk Italian sausage
1/2 cup sliced fresh mushrooms
1/2 cup sliced zucchini
1/4 cup chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 cup canned diced tomatoes, undrained
1/2 teaspoon dried basil
1/8 teaspoon pepper
3 tablespoons uncooked orzo or small shell pasta
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, cook the sausage, mushrooms, zucchini and onion in oil over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Add the broth, tomatoes, basil and pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 15-20 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 236 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 819mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 12g protein.

ITALIAN SAUSAGE AND ORZO SOUP



Italian Sausage and Orzo Soup image

This hearty and warming soup makes a comforting dinner. The herbs make the kitchen smell wonderful! You can use lower-calorie turkey sausage for the Italian sausage if you like. I recommend adding 2 teaspoons olive oil to the sausage while cooking to prevent sticking. -Kendra Van Doren, Clyde, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 16

1 pound Italian turkey sausage links, casings removed
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cartons (32 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 bay leaf
3/4 cup uncooked orzo pasta
Grated Parmesan cheese, optional

Steps:

  • In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 811mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ITALIAN SAUSAGE PIE



Italian Sausage Pie image

This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.

Provided by Miss Annie

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1 pie shell, unbaked
3/4 lb Italian sausage, sweet
1/2 cup onion, chopped
3 eggs, beaten
1/2 cup cream or 1/2 cup milk
1 cup mozzarella cheese, shredded
salt & pepper, to taste

Steps:

  • Place pie shell in oven during the pre-heating time for about 5- 10 minutes in order to firm the bottom some.
  • Don't overcook!
  • Remove casing from the sausage and crumble.
  • Sauté sausage and onions; drain well and spoon into prepared pie shell.
  • Blend eggs, milk, cheese, salt and pepper; pour over sausage mixture.
  • Bake at 350 degrees F. for 35 minutes, or until custard sets and tests clean with a knife.
  • Allow to cool slightly.
  • Cut into 8 wedges and serve.

Nutrition Facts : Calories 376.6, Fat 28.6, SaturatedFat 11.3, Cholesterol 121.7, Sodium 750.5, Carbohydrate 13.9, Fiber 1, Sugar 1.1, Protein 15.4

ITALIAN SAUSAGE AND ORZO SOUP



Italian Sausage and Orzo Soup image

This Italian Sausage and Orzo Soup recipe is easy to make, full of zesty seasonings, and so cozy and delicious.

Provided by Ali

Time 40m

Number Of Ingredients 13

1 pound ground Italian sausage (mild or spicy)
1 medium white onion, peeled and diced
2 medium carrots, diced
1 celery stalk, diced
6 cloves garlic, minced or pressed
1/2 teaspoon crushed red pepper flakes
1 (15-ounce) can fire-roasted diced tomatoes
8 cups chicken stock (or beef or veggie stock)
1 tablespoon Italian seasoning
1 cup uncooked orzo pasta
fine sea salt and freshly-cracked black pepper
2 large handfuls fresh baby spinach or kale
optional toppings: freshly-grated Parmesan, chopped fresh basil and/or parsley

Steps:

  • Heat a large stockpot over medium-high heat. Add the ground sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked meat to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is more grease in the pot, discard it. If there is no grease remaining, add 1 tablespoon of olive oil to the stockpot.)
  • Add the onion, carrots and celery and stir to combine. Sauté for 6-7 minutes, stirring occasionally, until the onions are softened and translucent. Add the garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally.
  • Add the diced tomatoes, stock, Italian seasoning and cooked sausage and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
  • Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is al dente.
  • Stir the spinach into the soup. Taste and season with salt and black pepper, as needed. (Feel free to also add in extra Italian seasoning, if you would like.)
  • Serve immediately, garnished with your favorite toppings.

ITALIAN SAUSAGE ORZO SOUP



Italian Sausage Orzo Soup image

A hearty, vegetable-loaded soup with super flavorful Italian sausage and lots of orzo pasta. It's lightly creamy and completely comforting on chilly evenings.

Provided by Karen Gibson

Categories     Soup

Time 50m

Number Of Ingredients 19

1 tablespoon olive oil
12 ounces mild Italian sausage ((remove from casings if using links))
1/4 cup red wine,
1/2 red onion, (diced)
1 leek, (chopped (white and light green parts only))
1/2 cup chopped carrots, (about 1 medium)
1/2 cup diced celery, (about 2 ribs)
1 small zucchini, (chopped)
3 cloves garlic, (minced)
1 tablespoon tomato paste
1 tablespoon Italian herb blend
1 teaspoon kosher salt or seasoned salt
14 ounce can diced tomatoes
3 cups chicken broth
3/4 cup dried orzo pasta
1 cup fresh spinach leaves, (sliced chiffonade)
1/4 cup half-and-half
grated Parmigiano Reggiano, (for garnish)
flat-leaf Italian parsley, (chopped, for garnish)

Steps:

  • Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat, until shimmering. Crumble the sausage into the pot, and saute, breaking up clumps, until browned (about 5 minutes). Pour in a splash of wine, and deglaze the pan.
  • Add the onions, leeks, carrots, celery, zucchini, and garlic to the pot. Cook until softened, about 8 minutes.
  • Stir in the remaining wine, tomato paste, herbs, and salt and stir until the wine reduces/gets absorbed into the mixture.
  • Add the can of diced tomatoes with its liquids, and the chicken broth. Increase heat to bring the soup to a light boil, then reduce to medium-low to maintain a simmer. Cover partially with a lid, and cook for 15 minutes.
  • While the soup simmers, prepare the orzo in a small pot, according to package directions. Drain, and add to soup.
  • Add the spinach leaves and dairy, and mix well. The spinach slivers will quickly wilt, as they should.
  • Top the soup with a sprinkling of the grated cheese and parsley.

ITALIAN SAUSAGE ORZO SOUP



Italian Sausage Orzo Soup image

This one the number one soup picked out of the Bay Life North Magazine in Traverse City. I used Turkey Sweet Italian Sausage. I added a tich more orzo to the pot then the recipe calls for.

Provided by CIndytc

Categories     Low Cholesterol

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb bulk Italian sausage (or Italian Sausage, casings removed)
1 cup onion, chopped
3 teaspoons garlic, chopped
6 cups chicken broth
2 (14 1/2 ounce) cans tomatoes, diced
2 teaspoons dried basil
1/2 teaspoon pepper
1/2 cup orzo pasta, uncooked
1 tablespoon dried parsley

Steps:

  • In a soup pot, brown sausage. Add onions and cook until onions are translucent. Add garlic and saute for another minute or two. Drain meat/veggies. Put back in pot. Add broth, tomatoes, basil,pepper and parsley. Bring to a boil. Add pasta. Reduce heat. Cover and simmer for 15 to 20 minutes until pasta in tender. Enjoy!

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