Tomato Basil Orzo Soup with Sausage (Edit recipe)

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If you're looking forward to Fall but want to hold onto one last bit of summer, this tomato basil orzo soup with sausage for protein is the perfect balance between the two. This soup is brothy but has lots of mix-in's so it's filling and satisfying. You can leave out the sausage to keep it lighter, or add it in for a more substantial meal. I can't wait for you to make this and see what you think!

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 8

Ingredients

3 Tbsp Extra Virgin Olive Oil
0.5 cup Onion, chopped
1 whole Carrots, chopped
2 whole Celery, stalks, chopped
2 whole Garlic, chopped
2.5 lb Tomato, on the vine or Roma
5 cups Chicken Broth, Low Sodium
1 cup Orzo Pasta, dried
1 tsp Salt and Pepper, or to taste
0.5 cup Basil, Fresh, for serving
0.5 cup Parmesan Cheese, grated, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, heat the olive oil.
Add the onion, carrot, celery and garlic.
Saute for about 5 minutes, until starting to soften.
Add the tomatoes and broth.
Bring to a boil. Reduce heat and let simmer for about 10 minutes.
While letting the soup simmer, if adding sausage, cook in a separate pan until almost no longer pink.
Add the orzo, cover again and let it simmer until the orzo is tender.
If the soup is too dry after the orzo is cooked, add more broth or water.
Season with salt and pepper to taste.
When serving, top with fresh basil and parmesan cheese.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	157
Fat:	7 g
Carbohydrates:	25 g
Protein:	12 g
Cholesterol:	4 g
Sodium:	324 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.