Italian Sausage, Orzo and Spinach Soup

I have this strange superpower. I'm really good at making things that I can't (or don't) eat. Cheesecake for example. That's my shit. I can "put my foot" (southern expression meaning something is remarkably cooked) in some cheesecake. Just ask my family and friends. I can also make a killer soup, although I'm not a big fan of it. It needs to be a really cold, rainy day in order for me to crave soup, which is rare here in Southern California. My husband, on the other hand, could eat soup every day. Any kind, any day, any time, doesn't matter...

 

 

Last weekend, we had our Annual Christmas Cookie Bake. Here's a photo of some of the delicious cookies we baked this year.

 

 

While I normally share a cookie recipe from the cookie bake, I decided to do something different this time...

 

We have this tradition every year where I make a new soup for us to eat for lunch. Over the years I have made some really great soup and I never make the same kind twice. My White Bean Chicken Chili/Soup has become "legendary". Everyone I have given the recipe to loves it and I still get requests for that recipe. As a matter of fact, Yvonne just called me this morning asking me to resend it to her because she has a cold and wanted to make it. It's definitely a "feel good" type of soup. I'll have to share that recipe one of these days.

 

For this year's cookie bake, I made Italian Sausage, Orzo and Spinach Soup.

 

In these photos, I didn't have the Italian Sausage, so I used smoked turkey sausage links

 

The girls really enjoyed it (Teresa even made it for her family a few days later!) so I promised I would share the recipe on the blog. I'm almost embarrassed at how easy it is to make, but hey, there are days when easy isn't a bad thing, right?

 

 

 

So here's my recipe for super easy, super simple, super delicious Italian Sausage, Orzo and Spinach Soup. I hope you enjoy it!

 

Italian Sausage, Orzo and Spinach Soup
Serves 4

Ingredients:
2 tablespoons Olive Oil
3-4 links Turkey Italian Sausage (casing removed)
** Feel free to sub any sausage you like
1 small onion, diced
4 carrots, diced large
2 -3 stalks of celery, diced
3 garlic cloves, minced
1 14oz can fire roasted tomatoes
7 cups of chicken stock
1 1/4 cup dried Orzo pasta
1/2 tsp dried thyme
1/2 tsp dried oregano
salt & pepper to taste
1 bag of baby spinach
1/4 tsp fresh chopped rosemary


Directions:

Heat 2 tablespoons of Olive Oil in a large dutch oven over medium heat. Add sausage and cook until browned and no longer pink, breaking up into chunks with a wooden spoon as you cook it. Remove sausage to a bowl and set aside.

Reduce heat to medium-low and add the onions. Cook, stirring occasionally, until softened and translucent. Add the carrots and celery and cook for 3-4 minutes, stirring occasionally. Add the garlic and cook for 20-30 seconds or until fragrant.

Add the chicken broth, tomatoes, pasta and seasonings. Bring to a boil, stirring frequently and scraping the bottom of the pan to ensure the pasta doesn't stick. When the mixture comes to a boil, reduce heat to low and simmer 10 minutes (you may need to stir occasionally during this process) to prevent the pasta from sticking to the bottom.

After 10 minutes, taste and adjust seasonings then add the spinach, the chopped fresh rosemary and the cooked sausage. Cook stirring just until spinach is just wilted (approx. 1 minute).

Enjoy immediately while still hot.

Store leftovers refrigerated in an air-tight container.

Note: Over time, the orzo, as with any pasta, will absorb a lot of the liquid. When reheating, you may need to add additional chicken broth to reach desired "soup" consistency.

To make ahead: Cook pasta separately and add to the broth when reheating the soup just before serving.

My Mom's Albondigas Soup

As promised, I am sharing another treasured family recipe;  My Mom's Albondigas Soup (or Meatball Soup). This soup has been a tradition in my family home since I was a baby. Mom cooks up a big pot at least once a month. I did a little research and found out that Albondigas Soup dates back to the sixth century. I guess the Spanish brought it over to Mexico, hmmmm… and I thought us Mexicans invented it!

 

    Well you’re in for a treat with my Mom's Albondigas Soup recipe which has been passed on through the generations originating with my Great-Grandmother. It has probably seen some improvement over the years, but honestly, in my book, it has just been perfected.    

 

I made this soup for our Freezer Meal Swap Group a few months ago and was immediately asked for the recipe. It is hearty and perfect on a cold day. My family usually serves it with warm, homemade tortillas. 

 

I hope you give the recipe a try and that it becomes a favorite in your home as well!

My Mom's Albondigas Soup
Makes 1 large Pot
Serves 6

Ingredients:
 

Soup:
 ½ tablespoon vegetable oil

1 medium size tomatoes (chopped)

½ of medium yellow onion (chopped)

10 cups of hot water

¼ teaspoon pepper

¼ teaspoon garlic powder

3-4 tablespoons chicken bouillon

2 medium size zucchini (cut into 2” rounds)

3 carrots (cut into 1” slices)

3 stalks of Celery

2 springs of mint

1 cup of cilantro

Albondigas (Meatballs):
2 pounds ground beef 80/20 blend  (or for healthier version , use ground Turkey)

¼ teaspoon pepper

¼ teaspoon garlic powder (or 1 finely chopped garlic clove)

2 tablespoons chicken bouillon powder

2 eggs

10 mint leaves finely chopped

½ of medium yellow onion (finely chopped)

½ of medium tomato (finely chopped)

½ cup white rice (NOT cooked and no minute rice)

1 tablespoon cilantro (finely chopped)

½ tablespoon dried oregano

Directions:

Add oil, tomato, onion to a large soup pot.   Saute at medium heat for 5 minutes

Add 10 cups of hot water. Bring to a boil.

Add pepper, garlic powder, chicken bouillon.  Bring to a boil. Taste for salt ( if you need to, 
add another tablespoon of chicken bouillon).

Reduce heat to medium and let simmer. (Do not zucchini, carrot, celery, mint or cilantro yet)

Making the Albondigas:

Add ground beef and all of the other meatball ingredients into a large mixing bowl.

Using your hands, mix meats until all the ingredients are well combined.   (like meatloaf). But do not over mix.  

Make into ice cream scoop size balls. 

Bring heat back up to high on the soup.  Carefully drop the meatballs into the soup. Do not stir otherwise the meatballs will break.  Once the soup is at boiling point, stir only once. 


Add lid and reduce heat to medium/low. Cook for 30 minutes

After the 30 minutes, add the remaining vegetables and herbs.

Bring heat back up to medium high.  Cook for an additional 20 minute.  Turn stove off, serve hot.

Enjoy!!!