It’s soup season! The weather is cold here in Dallas again, and most of the country is having freezing temperatures. Pull out your soup pot and get cooking!
The Sausage Orzo soup has taken on many versions over the years, and this one is for 2025. The cauliflower rice and spinach add an extra boost of veggies and extra vitamins and minerals. You can omit the orzo for gluten free, or just use gluten free orzo instead. Either way, this soup is sure to please and warm your body and soul!
Ingredients:
1 large onion, chopped
2-3 carrots, peeled and diced
3 celery stalks, chopped
2 tbsp olive oil
1 lb natural ground pork sausage
8 cups chicken stock (or bone broth)
2 bay leafs
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp fennel seeds
2 tsp garlic salt
1/2 tsp crushed red pepper
1 tsp sea salt
freshly ground pepper
1 cup orzo (optional, omit for gluten free or use gluten free orzo)
1 bag riced cauliflower
2 handfuls baby spinach
Parmesan cheese rind (optional for flavor)
Directions:
In a large pot, heat the oil over medium heat. Add the onion, carrots and celery and cook, stirring occasionally for 3-4 minutes, or until tender but not brown. Add the sausage and break it up with a spoon. Cook with the Mirepoix mixture until the sausage is cooked through and no longer pink. Add the chicken stock, and all herbs and spices. Let the soup simmer for 30 minutes.
Increase the heat and bring the mixture a slight boil. Add the orzo, cauliflower rice and spinach and stir well. Add the parmesan rind, if using. Continue to cook for another 8-10 minutes, until the orzo is cooked through and the spinach is wilted. Add more salt and pepper to taste and garnish with fresh basil or parsley, and sprinkle with parmesan cheese. Enjoy!
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