Ingredients:

  • 1 lb Italian sausage, bulk or casings removed
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced into small coins
  • 1 cup dried orzo pasta
  • 6 cups low-sodium chicken broth
  • 14.5 oz fire-roasted diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 cups fresh baby spinach, packed
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into small crumbles. Cook for 5-7 mins until browned and crispy.
  2. Add the diced onion and carrots to the rendered fat.
  3. Stir in 3 cloves minced garlic, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Cook 1 min until the garlic smells fragrant but isn't brown.
  4. Pour in 14.5 oz fire roasted tomatoes and 6 cups chicken broth. Scrape the bottom of the pot vigorously with your spoon.
  5. Bring the liquid to a rolling boil, then reduce heat to medium.
  6. Stir in 1 cup orzo. Simmer 8-10 mins until the pasta is tender but still has a slight bite. Stir frequently to prevent sticking.
  7. Pour in 1/2 cup heavy cream and 1/2 cup grated parmesan. Stir constantly until the soup looks creamy and uniform.
  8. Fold in 2 cups baby spinach.
  9. Remove from heat and stir in 1 tbsp fresh lemon juice.
  10. Let the soup sit for 2 mins. This allows the starches to fully set for a thicker texture.