Creamy Sausage Orzo (Print Version)

# Ingredients:

→ Essentials

01 - 1 pound bulk sausage or links with casings removed
02 - 1 tablespoon avocado or olive oil
03 - 1/4 cup white wine (optional skip)

→ Fresh Produce

04 - 1/4 cup chopped parsley (fresh)
05 - 1/3 cup thin-cut spinach
06 - 2 roasted red peppers, diced
07 - 3 minced garlic cloves
08 - 2 celery stalks, cut into small pieces
09 - 1/2 cup finely diced onion

→ Pantry Staples & Dairy

10 - 1/3 cup diced sun-dried tomatoes in oil
11 - 2 teaspoons of dried Italian spices
12 - 3 cups broth (low-sodium chicken)
13 - 1 cup grated fresh parmesan cheese
14 - 1/2 cup orzo (dry)
15 - 1/2 cup half-and-half
16 - 2 tablespoons all-purpose flour

# Instructions:

01 - Heat up a sturdy soup pot with oil coating the bottom, and toss in the sausage. Break it up as you cook until it's golden and leaves some crispy bits below, around 10 minutes. Transfer the sausage to a plate or bowl.
02 - Deglaze the pot by splashing in wine (or broth if you'd rather). Scrape up those tasty bits leftover with a spatula, then toss in onions, celery, peppers, and sun-dried tomatoes. Cook them through for about 5 minutes, stirring often.
03 - Stir in minced garlic and dry seasonings. Dust everything with flour and mix until it's evenly coated. Slowly pour in some half-and-half and broth, making a smooth base as you stir.
04 - Gradually add the rest of the broth, mixing as you go. Turn up the heat a bit and return the sausage to the pot along with the orzo. Keep a close eye, stir a lot, and let it gently bubble for 10 minutes or until the pasta’s soft.
05 - Turn off the heat, then toss in parsley, spinach, half the parmesan, and the remaining half-and-half. Give it a stir and let the soup sit for 10 minutes so it thickens more. Taste and adjust seasoning with salt, then serve with extra cheese sprinkled on top.

# Notes:

01 - If sausage links are all you’ve got, just squeeze the meat out—works perfectly.
02 - Dry-packed sun-dried tomatoes need soaking in warm water for at least 1 hour before you use them.
03 - This soup thickens as it cools. If it’s too heavy later, just thin it out by mixing in more warm broth.

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