Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

I am sorry I didn’t post my normal Monday recipe but I was feeling terrible on Sunday with a nasty headache, stuffy nose, & sore throat so I didn’t have it in me to cook or do a blog post. Thankfully, I am feeling better today but still not 100%.  My daughter is getting over a cold and my son now is coughing and has a stuffy nose – you’ve gotta love the back to school germs!!  Even though it’s nearly 90 degrees outside, I decided to make us a big batch of soup in hopes that it will make us all feel better.  I grabbed whatever I had on hand which ended up being spinach, tomatoes, carrots, celery, onions, lots of  garlic, turkey Italian sausage, orzo, and chicken broth.  It was quick to make and only simmered for 1 1/2 hours so my house didn’t get too hot.  I loved how simple this soup was to make and how comforting and delicious it tasted.  The best part is that both of my kids requested leftovers for their school lunches – I love that!

Heat the olive oil in a large Dutch oven over medium heat.  Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through.  Side Note:  Use a potato masher to break up the Italian sausage quickly and easily into crumbles.  Add the  carrot, celery, and minced garlic; stir often for 2 minutes.  Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste.  Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes.  Add the spinach right before serving.  Taste and re-season if needed.  Enjoy.

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Spinach and Turkey Italian Sausage Soup with Veggies & Orzo

Yield: 8

Prep Time: 10 min.

Cook Time: 90 min.

Total Time: 100 min.

Ingredients:

1 tsp olive oil
1 small sweet yellow onion, diced
3 turkey Italian sausages, casings removed
3 carrots, diced
3 celery stalks, diced
5 cloves of garlic, minced
1 15oz can of diced tomatoes, drained
8 cups of chicken broth
3 tsp chicken bouillon granules
1 bay leaf
Sea salt and freshly cracked pepper, to taste
1 cup of orzo
2 cups of baby spinach, chopped

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through. Side Note: Use a potato masher to break up the Italian sausage quickly and easily into crumbles. Add the carrot, celery, and minced garlic; stir often for 2 minutes. Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.

Recipe and photos by For the Love of Cooking.net