12ouncesmild Italian sausage(remove from casings if using links)
1leek,chopped (white and light green parts only)
1/2cupchopped carrots,about 1 medium
1/2cupdiced celery,about 2 ribs
1tablespoonItalian herb blend
1teaspoonkosher salt or seasoned salt
14ouncecan diced tomatoes
3/4cupdried orzo pasta
1cupfresh spinach leaves,sliced chiffonade
grated Parmigiano Reggiano,for garnish
flat-leaf Italian parsley,chopped, for garnish
Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat, until shimmering. Crumble the sausage into the pot, and saute, breaking up clumps, until browned (about 5 minutes). Pour in a splash of wine, and deglaze the pan.
Add the onions, leeks, carrots, celery, zucchini, and garlic to the pot. Cook until softened, about 8 minutes.
Stir in the remaining wine, tomato paste, herbs, and salt and stir until the wine reduces/gets absorbed into the mixture.
Add the can of diced tomatoes with its liquids, and the chicken broth. Increase heat to bring the soup to a light boil, then reduce to medium-low to maintain a simmer. Cover partially with a lid, and cook for 15 minutes.
While the soup simmers, prepare the orzo in a small pot, according to package directions. Drain, and add to soup.
Add the spinach leaves and dairy, and mix well. The spinach slivers will quickly wilt, as they should.
Top the soup with a sprinkling of the grated cheese and parsley.
Italian Sausage Orzo Soup was originally published on https://soupaddict.com/italian-sausage-orzo-soup/