ITALIAN SAUSAGE SOUP WITH ORZO

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Italian Sausage Soup is a 30-minute soup recipe with whole-grain orzo, Italian sausage, tomatoes, and pantry seasonings. Instructions include Instant Pot and stove methods and this busy weeknight meal is a breeze! CourseMain Course, Soup CuisineItalian Prep Time10 minutes Cook Time20 minutes Total Time30 minutes Servings8 1-cup servings Calories195kcal AuthorTraci Antonovich

INGREDIENTS

  • 1/2 lb. Pork Sausage [not breakfast sausage]
  • 1 tsp Olive Oil optional
  • 1/2 Red Onion diced
  • 3 cloves Garlic finely chopped
  • 2 stalks Celery diced
  • 1 cup Orzo Pasta use whole wheat or semolina
  • 6 cups Reduced Sodium Chicken Broth
  • 1 15-oz can No Salt Added Diced Tomatoes keep juice
  • 1 tsp Dried Italian Seasoning
  • 1 tsp Kosher Salt
  • Black Pepper to taste

INSTRUCTIONS

  • Select “Sauté” on the Instant Pot.
  • When the display reads “Hot”, add sausage, separating it and stirring as needed until fully browned. Transfer sausage to a plate and set aside. You can drain the sausage fat from the Instant Pot into a heat-safe container or use it to saute the veggies.
  • Continue with the “saute” function on the Instant Pot. Utilize the sausage fat or heat a small amount of OLIVE OIL; then add ONION, CELERY, and GARLIC to the Instant Pot and saute until tender, stirring as needed (about 3 minutes).
  • Add DRY ORZO, CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING; SALT, PEPPER, and BROWNED SAUSAGE.
  • Press the “Cancel” function on the Instant Pot.
  • Secure the lid and turn the pressure release valve to the “Sealing” position.
  • Select “Manual” and set the Instant Pot on Manual +1 minute high pressure (use +2 minutes if using whole wheat orzo).
  • When the cycle is complete, a Quick Pressure Release (QPR) is needed to depressurize the cooker and prevent overcooking the orzo pasta.This is done by turning the pressure release valve from “sealing” to “venting” position, using an oven mitt for protection.CAUTION: The steam shoots upward from the pressure valve when depressurizing. Always stand back from the cooker when releasing the steam.
  • Allow the cooker to fully release all of the pressure until the ‘float valve’ drops before attempting to open the lid. This process can take several minutes.The cooker automatically goes into “Keep Warm” mode until you shut it off.

Stove Instructions for Italian Sausage Soup

  • Step 1: Heat a 4-quart soup pot on medium-high.
  • Step 2: Add SAUSAGE to the pot, breaking it into small pieces; brown the sausage, stirring as needed; transfer to a plate; set aside. Carefully drain the extra grease, if needed.
  • Step 3: To the same heated skillet, add ONION, GARLIC, and CELERY; sauté until fragrant and tender, stirring as needed (3-4 min).
  • Step 4: Add dry ORZO; sauté until toasted and fragrant (about 2-3 min); stirring as needed.
  • Step 5. Add CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING, SALT, PEPPER, and BROWNED SAUSAGE.
  • Step 6: Bring soup just to boil; then reduce heat to medium-low and simmer until orzo is cooked to your liking (10-15 min); serve warm.

Storage Instructions

  • Store Italian Sausage Soup in an airtight container in the refrigerator up to 5 days.

Recipe Note

  • You may notice that the orzo pasta naturally continues to absorb liquid even after the soup has cooled. During reheat, you can add some more broth or plain water to get it back to a brothier consistency.

RECIPE NOTES

Yield: 8 cupsServing size: 1 cupNutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition FactsItalian Sausage Soup with OrzoAmount Per Serving (1 cup)Calories 195Calories from Fat 81% Daily Value*Fat 9g14%Saturated Fat 3g19%Cholesterol 20mg7%Sodium 534mg23%Potassium 305mg9%Carbohydrates 18g6%Fiber 1g4%Sugar 1g1%Protein 11g22%Vitamin A 66IU1%Vitamin C 1mg1%Calcium 25mg3%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.

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