Oh, this soup brings all the cozy vibes straight to your bowl—the perfect hug in a pot for chilly evenings. Imagine juicy sausage browning perfectly while earthy mushrooms sizzle beside it, filling your kitchen with that irresistible aroma. Then, tender spinach wilts down, and orzo swirls in to soak up all the savory goodness. It’s like a warm blanket on a rainy day, simple but packed with flavor and texture, ready to comfort and satisfy with every spoonful. Honestly, I can’t wait to share this recipe with you because it’s easy, hearty, and a reliable winner when you want something tasty and fuss-free.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
1 pound Italian sausage (mild or spicy, casings removed)
8 ounces cremini or white mushrooms, sliced
4 cups fresh spinach, roughly chopped
1 cup orzo pasta
6 cups low-sodium chicken broth
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
How I Make It
Step 1:
Start by heating 2 tablespoons olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with your spoon. Cook until nicely browned and cooked through, about 6-8 minutes. Remove sausage and set aside, leaving the flavorful fat in the pot.
Step 2:
Now, toss in the onion and sauté until it’s soft and translucent, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant—this little step makes all the difference!
Step 3:
Next, stir in the sliced mushrooms. Cook them down, stirring occasionally until they release their moisture and start to brown, about 6-7 minutes. This extra caramelization amps up the earthiness of the soup.
Step 4:
Pour in the chicken broth and bring the mixture to a simmer. Add the thyme, and season with a little salt and pepper. Let it simmer gently for 5 minutes so the flavors meld.
Step 5:
Stir in the dry orzo pasta and continue simmering until the orzo is tender but not mushy, about 8-9 minutes. Keep an eye on it—overcooked orzo can turn mushy quickly!
Step 6:
Finally, fold in the chopped spinach and cooked sausage. Cook for another minute or two until the spinach wilts beautifully, then give it a final taste—adjust salt and pepper as needed. Serve piping hot and enjoy!
Variations & Tips
Swap spinach for kale or Swiss chard for a heartier green.
Use ground turkey or chicken sausage for a leaner option.
Add a splash of cream or a dollop of sour cream for a richer soup.
For extra zing, sprinkle some red pepper flakes or a squeeze of lemon juice before serving.
If you prefer, toasted orzo before adding broth adds a subtle nutty depth.
Don’t like sausage? Italian meatballs work beautifully too.
How I Like to Serve It
This soup is just perfect with a crisp green salad or some crusty bread to soak up every last drop. For a cozy family dinner, pair it with roasted vegetables for some extra color and nutrition. And during cooler months, I love serving it with a side of garlic bread for the ultimate comforting meal.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge. Reheat on the stove gently to keep orzo from getting mushy.
If freezing, omit the spinach and add fresh when reheating to keep it bright and fresh.
Closing: This soup always hits the spot—rich, flavorful, and effortlessly comforting, making it a kitchen favorite for any weeknight.
