Italian Orzo Soup with Sausage and Spinach

KITCHEN RAID

PANTRY

REFRIGERATOR

Cook's notes: While you can never have too many cookie recipes the same could also be said of soup. It's the perfect course for any meal. We all have our favorites and one of mine is an Ever Ready Special Italian Orzo Vegetable Soup with Sausage and Spinach.

It's simple, flavorful and hearty. You probably have most of the ingredeints on hand. 
It's comforting to have a simmering pot of soup on hand no matter what the weather. For easier prep cook Italian sausage ahead as well as chopping veggies. Omit the meat and makes a great vegetarian soup. Pair the soup with cornbread, your favorite sandwich or crusty artisan bread. Recipe serves 6.

Ingredients:

• 2 -1/2 cups cooked Italian sausage, crumbled
• 1-1/2 TB. olive oil
• 1 cup each diced, sweet onions, celery, carrots, mini sweet red and yellow peppers
• 3 garlic cloves, peeled and minced
• 8- 10 cups chicken broth, low sodium 
• 1 can (14 oz. ) fire roasted diced tomatoes
• 1-1/4 cups dried orzo or whole wheat orzo pasta or another small pasta
• 1 tsp. Italian seasoning or 1/4 tsp. each thyme, oregano. rosemary, basil
• 1 tsp. parsley flakes
• 4 cups fresh spinach leaves, stems removed (1/2 of a 5 oz. bag) 
• Grated Parmesan cheese

Directions:

• Heat olive oil in a large soup or stock pot.
• Add in onions, celery, carrots, peppers and garlic.
• Saute for 2 minutes, stirring often. Cover and reduce to low heat. Sweat vegetables for 5-8 minutes. Stir occasionally.
• Uncover and add in broth, canned tomatoes, orzo, seasonings and cooked sausage. Bring soup to a simmer, stirring occasionally. Reduce heat to low and simmer 30 minutes. Stir in spinach leaves and cook until spinach is wilted about 2-3 minutes.
• Serve soup warm with grated Parmesan cheese.
• To reheat use more chicken broth.
  

A bit of humor for the day :)