Italian Sausage Soup with Spinach and Orzo

There are nights when inspiration strikes not from a meticulously planned menu, but from the quiet hum of the refrigerator and the comforting weight of ingredients waiting to be transformed. One such evening, faced with a package of wonderfully savory Italian sausage and a desire for something hearty yet surprisingly swift, this soup was born. It’s a dish that embodies the soul of Italian home cooking – simple, robust flavors, brought together with minimal fuss, proving that sometimes, the most delicious meals are the ones that emerge from necessity and a touch of culinary intuition.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: Adaptable (can be made dairy-free)

Ingredients

• 3 links Italian sausage, casing removed
• 2 stalks celery, chopped
• 1/4 cup onion, chopped
• 49 1/2 ounces chicken broth (or vegetable broth for a lighter option)
• 28 ounces Italian tomatoes, crushed or diced
• 2 bay leaves
• 1 teaspoon Penzey’s Beef Roast Seasoning (or a good quality all-purpose seasoning blend with notes of garlic and onion)
• 4 inches anchovy paste (don’t skip this! It adds incredible depth without a fishy taste)
• Salt and freshly ground black pepper to taste
• 1 cup frozen corn
• 1/2 cup frozen spinach
• 1 pinch celery seed
• 1 tablespoon dried parsley
• 1 rind of Parmigiano-Reggiano cheese (optional, but highly recommended for flavor)
• 1/3 cup orzo pasta

Equipment Needed

• Large stock pot or Dutch oven
• Wooden spoon or spatula
• Ladle for serving

Instructions

1. Begin by heating your stock pot or Dutch oven over medium-high heat. Add the Italian sausage, ensuring the casings have been removed. Use your spoon to break up the sausage into small, crumbly pieces as it browns.
2. Once the sausage has browned and is no longer pink, add the chopped celery and onion to the pot. Sauté these vegetables with the sausage for about 5–7 minutes, or until the onion becomes translucent and slightly softened. This step is crucial for building the foundational flavors of the soup.
3. Pour in the chicken broth and the Italian tomatoes. Add the bay leaves, Penzey’s Beef Roast Seasoning, and the anchovy paste. Stir everything together, scraping the bottom of the pot to loosen any browned bits – this is where a lot of flavor resides.
4. Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it gently simmer for approximately 30 minutes, or even a bit longer. The longer it simmers, the more the flavors will meld and deepen.
5. During the last nine minutes of the simmering time, add the orzo pasta to the soup. Stir it in to prevent sticking. The orzo will cook to al dente within this time, adding a lovely texture and heartiness to the broth.
6. In the final few minutes of cooking, stir in the frozen corn, frozen spinach, celery seed, dried parsley, and the Parmigiano-Reggiano rind if you’re using it. Continue to simmer until the corn and spinach are heated through and tender.
7. Before serving, carefully remove and discard the bay leaves and the Parmigiano-Reggiano rind. Taste the soup and season with salt and freshly ground black pepper as needed. The anchovy paste and Italian sausage already contribute significant saltiness, so taste before adding more.

Expert Tips & Tricks

• Sausage Selection: For this soup, I highly recommend using good quality mild or hot Italian sausage. The spice level of the sausage will dictate the overall heat of the soup. If you prefer a milder flavor, go for mild Italian sausage. For a kick, opt for hot.
• Broth Choice: While chicken broth is traditional and lends a wonderful richness, feel free to use vegetable broth for a lighter, vegetarian-friendly base. If using vegetable broth, you might want to slightly increase the salt at the end.
• Anchovy Paste is Your Friend: I cannot stress this enough – the anchovy paste is a secret weapon. It dissolves completely into the broth, lending a profound umami depth that is simply irreplaceable. Your guests will wonder what that “special something” is!
• Parmigiano-Reggiano Rind: Don’t toss those rinds! Tucking one into the simmering soup infuses the broth with an incredible, nutty, and savory flavor. Just remember to fish it out before serving.
• Orzo Timing: Adding the orzo in the last nine minutes ensures it’s cooked perfectly al dente. Overcooked orzo can become mushy, so timing is key here.
• Make-Ahead Magic: This soup actually tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator. When reheating, you may need to add a splash more broth or water as the orzo will continue to absorb liquid.

Serving & Storage Suggestions

Serve this comforting soup piping hot, ladled generously into bowls. It’s a complete meal in itself, but I often like to pair it with some crusty Italian bread for dipping into the flavorful broth. A sprinkle of fresh parsley or a touch of grated Parmigiano-Reggiano cheese on top adds a final flourish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. If the soup has become too thick from the orzo absorbing liquid, add a little more chicken broth or water to reach your desired consistency. This soup also freezes beautifully for up to 2–3 months. Thaw overnight in the refrigerator and reheat as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	274.2 kcal
Calories from Fat		44 %
Total Fat	13.5 g	20 %
Saturated Fat	4.5 g	22 %
Cholesterol	23.7 mg	7 %
Sodium	1317.4 mg	54 %
Total Carbohydrate	22.3 g	7 %
Dietary Fiber	3.4 g	13 %
Sugars	5.4 g	21 %
Protein	16.9 g	33 %

(Note: Nutritional values are estimates and can vary based on specific ingredients used.)

Variations & Substitutions

• Spicy Kick: If you love heat, use hot Italian sausage and add a pinch of red pepper flakes along with the other seasonings.
• Creamy Dreamy: For a richer, creamier soup, stir in about 1/4 cup of heavy cream or a dollop of mascarpone cheese at the very end, just before serving.
• Vegetarian Option: Omit the Italian sausage and anchovy paste. Sauté extra onion, celery, and consider adding other vegetables like diced carrots or bell peppers. Use vegetable broth and boost the flavor with herbs like rosemary or thyme.
• Gluten-Free: This soup is naturally gluten-free if you omit the orzo. To maintain a similar hearty texture, consider adding cooked quinoa or rice instead of orzo. Ensure your broth and seasonings are certified gluten-free.
• Bean Boost: Add a can of cannellini beans or kidney beans, drained and rinsed, along with the corn and spinach for extra protein and fiber.

FAQs

Q: Can I use fresh spinach instead of frozen?
A: Absolutely! If using fresh spinach, you’ll need about 2 cups, roughly chopped. Add it in the last 5 minutes of cooking, allowing it to wilt into the soup.

Q: What if I don’t have Penzey’s Beef Roast Seasoning?
A: No problem! A good quality all-purpose seasoning blend with garlic, onion, and savory notes will work well. Alternatively, you can create your own blend with a pinch of garlic powder, onion powder, dried thyme, and dried oregano.

Q: My soup seems a little thin. How can I thicken it?
A: The orzo pasta naturally thickens the soup as it cooks. If it’s still too thin for your liking, you can create a slurry by whisking together 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water, then stirring it into the simmering soup until thickened.

Q: Can I make this soup ahead of time?
A: Yes, this soup is an excellent candidate for making ahead. The flavors deepen beautifully overnight. Just be aware that the orzo will continue to absorb liquid, so you may need to add more broth when reheating.

Q: What kind of Italian tomatoes should I use?
A: Crushed Italian tomatoes or diced Italian tomatoes both work wonderfully. Crushed tomatoes will give you a smoother broth, while diced tomatoes will provide more texture.

This Italian Sausage Soup with Spinach and Orzo is more than just a recipe; it’s an invitation to savor the simple pleasures of home-cooked food. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or any time you crave a bowl of pure comfort. Gather your ingredients, embrace the straightforward process, and I’m confident you’ll find yourself reaching for this recipe time and time again. Enjoy every spoonful!