Italian Orzo Soup
Italian Orzo Soup

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, italian orzo soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Italian Orzo Soup is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Italian Orzo Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook italian orzo soup using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Italian Orzo Soup:
  1. Take 1 tbsp. olive oil
  2. Make ready 1/2 onion, diced
  3. Make ready 2 cloves garlic, minced
  4. Make ready 1 lb. Italian sausage
  5. Get 2 carrots, peeled and sliced into coins and quartered
  6. Prepare 1 large zucchini, sliced into coins and quartered
  7. Take 4 cups unsalted chicken broth
  8. Get 1 1/2 cups water
  9. Prepare 1 can (14.5 oz.) diced tomatoes, undrained
  10. Get 1 can (16 oz.) cannelini beans, drained and rinsed
  11. Prepare 2 tsp. dried basil
  12. Take 1 tsp. oregano
  13. Prepare 1 tsp. Italian seasoning
  14. Get to taste salt and pepper
  15. Take 1/2 cup orzo pasta, uncooked
  16. Make ready 2 cups spinach, roughly chopped
  17. Prepare Suggested Toppings :
  18. Make ready ·parmesan cheese
  19. Make ready ·red pepper flakes

Add carrots, celery & garlic and sauté until garlic is fragrant. Add stock, tomatoes, orzo & spices. However, it has a bolder herbaceous flavor from the generous addition of garlic, dried Italian Herb Seasoning, and fresh basil leaves. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.

Instructions to make Italian Orzo Soup:
  1. 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.
  2. Add the sausage to the pot and cook until completely browned, breaking it up as you go. Drain any excess grease, if needed.
  3. Increase the heat to med-high. Add the carrots to the pot, then stir in the broth, water, diced tomatoes, beans and seasonings.
  4. 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.
  5. Stir in the spinach and simmer just 2-3 minutes more, until it's wilted.
  6. Serve immediately, topped with fresh parmesan cheese, if desired. Sprinkle red pepper flakes over individual portions for a bit of extra heat.
  7. 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.

However, it has a bolder herbaceous flavor from the generous addition of garlic, dried Italian Herb Seasoning, and fresh basil leaves. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil. Here is a simple, basic Italian Barley Soup— zuppa di orzo — that is both healthy, appetizing and, if made in a pressure cooker, quickly prepared. Zuppa di orzo hails from the Trentino-Alto Adige, an autonomous region in northeastern Italy once part of Austria—and its cuisine reflects that history. This Italian Sausage and Orzo Soup recipe is easy to make, full of zesty seasonings, and so cozy and delicious.

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