Ingredients
– 1 pound ground pork sausage
– ½ cup diced onion
– 2 teaspoons minced garlic
– 2 tablespoons flour
– 2 tablespoons tomato paste
– 8 cups chicken broth
– 1 tablespoon Italian seasoning
– 1 teaspoon paprika
– ½ cup sun-dried tomatoes, drained and chopped
– ¾ cup dry orzo pasta
– 1 cup heavy cream
– 3 cups baby spinach
– ¾ cup grated parmesan cheese
– Salt and pepper to taste
– Red pepper flakes for garnish
Instructions
1-In a large pot, cook 1 pound ground pork sausage and ½ cup diced onion over medium-high heat until the sausage is no longer pink and onions are translucent. Add 2 teaspoons minced garlic and cook for 1 minute until fragrant.
2-Stir in 2 tablespoons flour and 2 tablespoons tomato paste to create a thick base.
3-Pour in 8 cups chicken broth, 1 tablespoon Italian seasoning, 1 teaspoon paprika, ½ cup sun-dried tomatoes (drained and chopped), and ¾ cup dry orzo pasta. Cook for 10-13 minutes or until the orzo is plump.
4-Add 1 cup heavy cream, 3 cups baby spinach, and ¾ cup grated parmesan cheese. Stir to combine and heat until the spinach wilts and cheese melts.
5-Season with salt and pepper to taste. Garnish with red pepper flakes and serve with fresh parmesan cheese if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍖 Use pork sausage, Italian sausage, or turkey sausage depending on preference.
🧂 Season at the end as sausage may already add saltiness.
💧 Add extra chicken broth when reheating leftovers to compensate for liquid absorbed by orzo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 834 kcal
- Sugar: 12 g
- Sodium: 2908 mg
- Fat: 59 g
- Saturated Fat: 27 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 175 mg