Tuscan Sausage & Orzo Soup

Italian, SoupsOctober 8, 20121 comment
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Tuscan Sausage & Orzo Soup

My girlfriends Katie Scarlett, Postal Mango Debbie and Malibu Barbie and I would all go to Maggiano’s Little Italy on Post Oak Blvd on Thursday’s to watch the show.  Well, there was no real ‘show’, only people watching and it was worth every minute. We would meet there after work, sometimes several of us and we would hang out in the bar area…very nice, pretty bright area with lots of tables and packed with people.  We’d be lucky to grab a table, and then order Martini’s, chopped salad (scrumptious) calamari and fried zucchini (totally scrumptious) then sit back and watch.  Actually, we really enjoyed ourselves there and it’s quite a nice place with excellent food and we met a lot of great people…between us all, we’ll talk to anyone and know no strangers!

Anyway, Maggiano’s makes this amazing Tuscan orzo soup that we tried one night and I liked it so much that I knew I would have to try to recreate it.  So I thought about all the different tastes and flavors and really narrowed it down, also searched my cookbooks and found something similar.  It’s very close, I think.

This soup is incredibly simple to make and it can be ready in 30-45 minutes.  It is delicious, very flavorful and satisfying… perfect for the cooler weather we are getting right now!!  I make this a lot as it is requested often and it’s so easy.

Forgive me for the picture, please…..it is SO much better than that!!

I want to go to Maggiano’s now….. Katie…..!!!!!

Tuscan Sausage & Orzo Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy

Ingredients:

  • 1 lb Italian sausage without casing
  • 2-3 celery sticks, sliced
  • 2-3 carrots, sliced
  • 1 medium onion, sliced
  • 3 garlic cloves, chopped
  • 1 tsp red pepper flakes
  • 1 32oz carton chicken stock
  • 1 can stewed tomatoes with liquid
  • 2 Tbs tomato paste or ketchup
  • 1 can cannellini beans or small white
  • 2 tsp fennel seeds, crushed
  • 1 Tbs Italian seasoning
  • 2 bay leaves
  • 1 1/2 cups orzo
  • Romano cheese or pesto as topping

Directions:

  2. Brown sausage on high heat in a large dutch oven size pot, breaking it up into small pieces. I cook most of this on pretty high heat because I like a nice brown sear on the meat.  I crush the fennel seeds in a mortal & pestle..the little marble bowl with matching muddler type stick. Add onions, carrots, celery, pepper flakes, garlic, fennel and Italian seasoning to the pot, along with 1 tsp each salt & black pepper…sauteing until veggies are semi-tender, stirring often…about 2 minutes or so.

  4. Add stock, beans, tomatoes, bay leaves and ketchup and bring to boil.  Reduce heat to low and simmer about 20-30 minutes or more if you’d like.  Check for seasoning! Cook your orzo now, drain and drizzle a little olive oil to keep it from sticking.

  6. Now, you can add the orzo to the soup at this point or place orzo into soup bowl and spoon soup over it.  Top with fresh basil pesto or grated Romano cheese and get ready for an experience!!!

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1 comment

  1. Rebekah October 11, 2012 at 12:04 am

    very nice publish, i definitely love this web site, carry on it