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Italian Sausage, Spinach & Orzo
This soup from “Fresh Tastes” by Lee Clayton Roper is featured on the cover of Healthy Directions magazine’s Winter 2019 edition.
1 tablespoon extra virgin olive oil
1 pound uncooked Italian sausage, casings removed if necessary
2 cups chopped onion
1/2 to 1 teaspoon chopped garlic
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
2/3 cup dry white wine
7 cups chicken broth or stock
2 cups seeded and diced fresh tomatoes, or 1 can diced tomatoes undrained
1 cup orzo pasta
5 cups packed shredded fresh baby spinach
3/4 to 1 cup (3 to 4 ounces) freshly grated Parmesan cheese
In a large stockpot, heat oil over medium-high heat. Add the sausage and sauté until browned, breaking up meat with a spatula. Drain and discard oil.
Stir in onion, garlic, Italian seasoning and red pepper flakes and cook 3 to 4 minutes. Stir in the wine; reduce heat to low and simmer, scraping up any browned bits from bottom of pan, until wine is almost evaporated. Stir in the chicken broth, tomatoes and orzo.
Bring to boil, reduce heat and simmer about 10 to 12 minutes or until pasta is cooked. Stir in spinach; cook about 3 to 5 minutes or until wilted. Ladle in to soup bowls and sprinkle with freshly grated Parmesan cheese. Tip: If using canned tomatoes, don’t drain and reduce chicken broth about 1/2 cup.
Recipe/photo reprinted with permission from “Fresh Tastes” by Lee Clayton Roper. Lee Clayton Roper is an award-winning cookbook author, cooking instructor, public speaker and TV personality. To learn more about Lee, visit: www.SeasonedKitchen.com.
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