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We hope you got insight from reading it, now lets go back to italian orzo soup recipe. You can have italian orzo soup using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Italian Orzo Soup:
- Provide 1 tbsp. of olive oil.
- Prepare 1/2 of onion, diced.
- Use 2 cloves of garlic, minced.
- Provide 1 lb. of Italian sausage.
- Prepare 2 of carrots, peeled and sliced into coins and quartered.
- Get 1 of large zucchini, sliced into coins and quartered.
- Use 4 cups of unsalted chicken broth.
- Prepare 1 1/2 cups of water.
- Prepare 1 can (14.5 oz.) of diced tomatoes, undrained.
- Use 1 can (16 oz.) of cannelini beans, drained and rinsed.
- Use 2 tsp. of dried basil.
- You need 1 tsp. of oregano.
- Use 1 tsp. of Italian seasoning.
- Use to taste of salt and pepper.
- Take 1/2 cup of orzo pasta, uncooked.
- Get 2 cups of spinach, roughly chopped.
- Get of Suggested Toppings :.
- You need of parmesan cheese.
- Provide of red pepper flakes.
Steps to make Italian Orzo Soup:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, 3-4 minutes. Add in the garlic and cook for a minute or so more, until fragrant..
- Add the sausage to the pot and cook until completely browned, breaking it up as you go. Drain any excess grease, if needed..
- Increase the heat to med-high. Add the carrots to the pot, then stir in the broth, water, diced tomatoes, beans and seasonings..
- Once it all comes to a boil, stir in the orzo and zuchinni, then lower the heat back down and let simmer for 7-8 minutes, until the veggies have softened and the orzo is close to al dente. Make sure to stir often during this time, so the orzo won't stick to the pot..
- Stir in the spinach and simmer just 2-3 minutes more, until it's wilted..
- Serve immediately, topped with fresh parmesan cheese, if desired. Sprinkle red pepper flakes over individual portions for a bit of extra heat..
- Refrigerate any leftovers in a large Tupperware container. To reheat, place the amount you want warmed in a small pot (add a splash of broth if needed, the orzo will absorb a lot of the liquid during frigeration) and bring to a simmer for 5 or so minutes, until heated through..
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