I couldn’t be more excited about the warmer temperatures we’ve been experiencing here in Western New York. This week the temperatures have been between 40 and 50 degrees, and while that may not sound warm to most of you, it sure does feel nice after -20 degree days last month. It’s especially nice when the sun comes out too! This nicer, more “Spring-like” weather has also got me in the mood for cleaning. I spent a whole day this week washing windows and enjoying the fresh air as I did so. The thing I don’t like about this change in weather is the sinus issues I seem to have when the air and pressure changes. I’ve been a little stuffy and have had headaches, so at the end of the day I am just ready to get cozy and relax. This 30 Minute Sausage & Tomato Soup is the perfect quick meal for a cozy evening or for a nice weeknight meal!
The best part about this soup is how easy it is to make. It takes only 30 minutes from start to finish and it goes great with crusty bread and a salad. Start by browning your favorite Italian Sausage (sweet, mild or hot- all will do 🙂 ) with a little onion, carrot and garlic until the vegetables are softened and the meat no longer shows any pink. Drain the excess fat (if excessive) and add your seasoned crushed tomatoes and chicken stock.
Mix well and bring the soup to a simmer, then add in your uncooked orzo pasta. After giving everything a good stir, simply cover the soup and let it simmer on low for 15 minutes.
Then turn off the heat and let it cool just a bit before serving. We like to add a little freshly grated Parmesan cheese to our soup! The flavorful sausage makes this soup taste like it’s been simmering on your stovetop all day long. Your house will also smell delicious too!
If you don’t know what to make for dinner during this Winter to Spring change of weather, give this simple and tasty soup a try! If you’ve got slight sinus issues like me this time of year, I hope you find this meal to be a comforting end to your day. Enjoy!
Ingredients
- 1/2 -3/4 lb. Italian Sausage (sweet, mild or hot) *you may use turkey sausage as well
- 2 Tbsp. olive oil
- 1/2 large onion, finely chopped
- 1 large carrot, diced small
- 1-2 large clove of garlic, minced
- 1 (28 oz.) can Crushed Tomatoes with Basil & Italian Herbs
- 4 cups good chicken stock (homemade is good too)
- 1 (15 oz.) can cannellini beans, drained and rinsed well
- 3/4 cup orzo pasta (uncooked)
- 1 bay leaf
- 1 tsp. sea salt
- 1/2 tsp black pepper
- freshly grated Parmesan cheese to garnish
Instructions
- In a stock pot or small dutch oven, brown your sausage in olive oil over medium heat with the onion, carrot and garlic.
- After the vegetables are softened and no pink remains in the meat (about 10 minutes), drain the excess fat ( if excessive).
- Add the tomatoes, chicken stock, beans, bay leaf and seasonings.
- Mix well, cover and bring to a simmer.
- Add the orzo pasta, stir, cover and simmer on low (stir halfway through) for 15 minutes.
- Turn off heat, let cool a few minutes, then garnish with freshly grated Parmesan cheese and serve with crusty bread and a salad.
- Serves 4 to 6.
- Enjoy!
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*Linking up at The Best Blog Recipes, Just A Girl and Her Blog
Hi, Could cut up sausage links work in this soup also?
Hi Judy! I think that would work fine too! Let me know how it turns out! 🙂 Have a great week!