Italian Sausage Tomato Orzo Soup

• Meat

  • 1/2 lb Italian sausage, links

• Produce

  • 2 Celery stalks
  • 1/2 tsp Fennel, ground
  • 3 Garlic cloves
  • 1 tbsp Oregano, dried
  • 1/2 Red onion
  • 2 15oz cans Tomatoes, no-salt added

• Canned Goods

  • 3 cups Chicken broth, reduced sodium

• Pasta & Grains

  • 1 cup Orzo pasta, whole wheat

• Baking & Spices

  • 1 Black pepper
  • 1 tbsp Italian seasoning, dried
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 3 cups Water

Found on amandascookin.com

Description

Ingredients

• 2 tablespoons olive oil
• 1/2 lb. Italian sausage links (casings removed); rolled into bite-sized pieces
• 1/2 red onion, diced
• 3 garlic cloves, finely chopped
• 2 celery stalks, chopped
• 1 cup whole wheat orzo pasta
• 3 cups reduced-sodium chicken broth
• 3 cups water
• 2-15oz cans ‘no salt added’ diced tomatoes
• 1 tablespoon dried Italian seasoning
• 1 tablespoon dried Oregano
• 1/2 teaspoon ground fennel
• 1 teaspoon salt
• black pepper to taste

Directions

• In a 3-quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min).
• Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.
• To the heated, oiled pan, add onion, garlic, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min).
• Add orzo; sauté to lightly brown (2-3 min).
• Add chicken broth, water, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.
• Bring to boil; continue boiling until pasta is cooked through (about 10 min); add sausage back to pot about halfway through boiling process.
• Serve warm.

Nutrition