recipe from Lisa@The Cutting Edge of Ordinary
2 tablespoons olive oil
1 lb. ground Italian sausage rolled into bite sized pieces
1 small onion, diced
3 garlic cloves, finely chopped
2 celery stalks, chopped
3 carrots, chopped
1 lb orzo pasta
6 cups reduced sodium chicken broth
1 tablespoon dried Italian seasoning
4 cups lightly packed baby spinach (optional)
Salt & pepper to taste
Add some olive oil to a large pan and lightly brown the sausage. Don't worry if they are a little pink inside. When you add them to the hot soup it will cook the meat. Move to a paper towel lined plate or bowl and set aside. Add a bit more oil to the same pan and cook the onion, celery and carrots until just tender.
Meanwhile in a large dutch oven heat up the chicken broth. See my notes on how to make quick, delicious chicken "stock" below. Season with salt and pepper, and 1 tablespoon of Italian seasoning. At this point I add in about 4 cups of baby spinach leaves. This is optional, but highly suggested! Slowly bring to boil.
While that is cooking, I boiled some salted water and cooked the orzo until it is al dente. Once the soup comes to a boil, lower the heat, add in the sausage and the orzo, give it a good stir, heat for another 5 - 10 minutes then serve!
Note* You can certainly buy chicken stock but I like to make a quick chicken "stock" by boiling a small 3 - 4 pound chicken carcass. You can even do this with a rotisserie chicken. Just pick the meat off the bones and then throw all the bones and skin into a soup pot, bring to a boil and simmer an hour. Remove the chicken bones and you have a fast chicken stock! I save the chicken meat for another meal or freeze it for my next batch of chicken soup.