My beloved autumn days feel like they’re almost over when in fact winter doesn’t even begin for almost another two months. Last week I dragged out the heating blanket for the couch and I turned on the heat for the first time. (Well, technically my husband turned it on, while I sat on the couch covered in two blankets and still freezing my butt off.)
It’s that time of year where I start to crave hot foods to help keep warm. This hearty Italian sausage soup has a broth base and it’s loaded with hot Italian turkey sausage, orzo, roasted red peppers, and assorted seasonings.
Hearty Italian Sausage Soup Recipe
(About 4 servings)
- 2 Hot Italian Turkey Sausage links (I used Shady Brook Farms), with casings removed
- 2 teaspoons olive oil
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 32 ounces (equivalent to 4 cups) low sodium chicken broth
- 1/2 cup roasted red peppers, chopped
- 2 bay leaves
- 1 tablespoon parsley
- 1 teaspoon dried basil
- 2/3 cup orzo, uncooked
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Parmesan cheese, grated, for garnish
- In a medium skillet, cook the turkey sausage. Don’t forget to remove the casings prior to cooking. Set it aside once it’s done cooking.
- In a large pot, on Medium heat, heat up the olive oil and cook the chopped onions until they are a translucent color.
- Add the minced garlic and cook for about 1 minute.
- Stir in the chicken broth and season and add the chopped roasted red peppers.
- Season with bay leaves, parsley, basil, salt, and pepper.
- Increase the heat and bring it to a boil. Then turn the heat to Simmer/Low and simmer for 20 minutes, partially covered.
- Remove the bay leaves.
- Turn the heat to Medium/High and bring it to a boil again.
- Add the uncooked orzo and cooked turkey sausage and cook it for 8-9 minutes, until the pasta is al dente.
Store in an air tight container in the refrigerator or freezer.
Soups tend to be easy to put together. It’s just like throwing a bunch of ingredients into a slow cooker, except you don’t have to wait as long. For this recipe, you do have to cook the sausage separately before adding it into the pot with the other soup ingredients, but two pans really isn’t bad right? In fact, I just realized that I could have cooked the sausage in the large pot at the beginning instead of getting two dirty pans. Oh well.
I used hot Italian turkey sausage. It has a hint of heat (my husband says it has no heat at all, but he has a higher tolerance than I do). Mostly I like the taste of it when it’s combined with all of the other flavors in this soup. Also, I like to use turkey sausage to cut down on the fat content. With all that delicious sausage flavor you really can’t even tell what meat it’s made out of. Feel free to swap it for any kind of sausage you love.
The orzo will absorb some of the chicken broth as it cooks becoming a good deal more awesome than orzo that was just cooked in water. Unless you think carbs are evil, this is a pretty healthy soup. I love when something that tastes great isn’t horrible for you.
The roasted red peppers add yummy flavor, texture, and color to this soup. This soup is mad tasty and one of best I’ve made so far this season.
I sprinkled some shredded Parmesan cheese on top, which adds more lovely flavor. Let’s face it, cheese is a fun thing to add to most soups.
My husband and I took a mini vacation to Quebec City, Quebec a couple of weeks ago. I “splurged” and bought this plate and bowl from the Dollarama (Canada’s version of the Dollar Store). You can’t go wrong with white dinnerware and I love how the square shape gives it a modern look. Seriously, it was a dollar!
This soup is perfect to make your day warm and cozy.
Adapted from: Cookin’ Canuck
Can you tell that I love soups?