Sausage Orzo Vegetable Soup Recipe
A healthy vegetable soup recipe loaded with sausage, orzo and vegetables (zucchini, peppers, carrots and diced tomatoes). The soup is ready in 30 minutes and so easy to make.
Ingredients
- 3 Italian sausages
- 2 tsp canola or olive oil
- 1 medium onion, finely chopped
- 1/2 green pepper, cubed
- 1 medium carrot, cubed
- 2 tsp canola or olive oil
- 14.5 oz canned diced tomatoes
- 32 oz beef or chicken broth
- 32 oz vegetable broth
- 1 cup water
- 1 medium zucchini, sliced
- 3/4 cup uncooked orzo pasta
- 1 tsp salt, or to taste
- ¼ tsp ground black pepper
- fresh herbs, to taste
Instructions
- Finely chop the onion, cut the carrot in half and slice thin and cube pepper; set aside.
- Remove the casing from the sausages. In a Dutch oven, cook the sausage over high heat with 2 tsp oil until sausage is no longer pink, breaking meat up as it’s cooked (4-6 minutes). Remove sausage from Dutch oven, set aside.
- Over med/high heat, add 2 tsp oil, onion, carrots and pepper to the Dutch oven; cook until vegetables are tender, 5-6 minutes.
- Add the Italian sausage back. Add the diced tomatoes, beef and vegetable broth, water, salt and pepper; bring to a soft boil.
- Add the orzo and zucchini, stir. Cook uncovered 10-12 minutes until zucchini and orzo are tender.
- Add more seasoning to taste, add fresh herbs.
- Enjoy, friends.