You are|Are|Again} looking for inspiration recipes italian orzo soup that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious italian orzo soup should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of italian orzo soup, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare italian orzo soup good wherever you are, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings must exist for make

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

Chop or shred the chicken into bite-size pieces, then return to the pot. When ready to serve, taste, then season with salt and pepper as needed. Sprinkle servings with cheese if desired. Recommended Video ⓘ Orzo, a semolina flour pasta shaped like large grains of rice, is perfect for adding body to your standard soup.

How 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.
8. Done and ready to serve!

Add the diced tomatoes, stock and Italian seasoning, and cook until the soup reaches a simmer. Then we will add in the orzo and cook until al dente. Finally, we'll stir the spinach into the soup until it is wilted, then taste and season the soup as needed. Season with kosher salt and black pepper. Once boiling, lower the heat and cook until the orzo is plump and al dente.

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