1/2lb.Italian sausage linkscasings removed; rolled into bite-sized pieces
1/2cupred oniondiced
3clovesgarlicfinely chopped
2stalkscelerychopped
1cupwhole wheat orzo pasta
6cupsreduced-sodium chicken broth
30ozdiced tomatoes2 15-oz cans
1tablespoondried Italian seasoning
1tablespoondried Oregano
1/2teaspoonground fennel
1teaspoonsalt
black pepper to taste
Instructions
In a 3.5-quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min).
Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.
To the heated, oiled pan, add onion, garlic, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min).
Add orzo; sauté to lightly brown (2-3 min).
Add chicken broth, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.
Bring to boil; continue boiling until pasta is cooked through (about 10 min); add sausage back to pot about halfway through boiling process.
Serve warm.
Video
Notes
You can add leafy greens to up the nutritional value. If you decide to add any greens, just toss them in near the end of the cooking cycle and they’ll cook to perfection.
If you like a topping on your soup, add croutons, shaved parmesan cheese, or try kale chips for something different!