Creamy Italian Sausage and Orzo Soup

Have you heard of my Speedy Soups? These are delicious, nutritious soups that you can make in 30 minutes or less. As you may know, I LOVE soup! I have a whole chapter in my upcoming cookbook dedicated to them. I find soups so comforting to make, plus there’s always leftovers that taste even better the next day. I can’t wait to bring you even more amazing soup recipes with your busy schedule in mind!

Let’s Make It Step By Step

Gather your ingredients. These are all basic ingredients that you could already have in your fridge or pantry! I always recommend keeping broth, frozen meats, and rice like orzo stocked for times you want to throw a soup or recipe together with when you have a fridge clean out. As always, make substitutes or withhold ingredients where you need to best fit your preferences.

Heat 1 tbsp olive oil in a large dutch oven or soup pot over medium heat. Add the sausage and break up with a meat masher or wooden spoon until browned.

Remove and set aside.

Add another tablespoon of oil to the pan then add the onion, carrots, celery, and garlic to the pan. Stir occasionally for about five minutes.

Season with salt, Italian seasoning and pepper.

Sprinkle in the flour and stir to combine. This will thicken the soup, feel free to use gluten free flour as well!

Add the tomatoes and crush them with the back of a wooden spoon (you can also do this with your hands before adding). If you use your hands be sure to wash them well before crushing and take off any rings.

Add the chicken broth and sausage back in and bring to a boil.

Add the orzo, cover and simmer for 15 minutes, stirring once or twice to ensure the orzo doesn’t stick to the bottom of the pot.

Turn off the heat and stir in the kale, lemon juice and heavy cream or coconut cream.

Once stirred and the kale softens, season to taste.

I love to top with Parmesan cheese and have it with some toasted bread, but if you are avoiding dairy or gluten then skip!

Serve and enjoy!