Italian Sausage Soup is a 30-minute soup recipe with Italian sausage and pantry staples.  Italian Sausage Soup with Orzo

Ingredients:

  • 1/2 lb. Italian Sausage, mild or hot
  • 1 Tbsp Olive Oil, optional
  • 1/2 Red Onion, diced
  • 3 cloves Garlic, finely chopped
  • 2 stalks Celery, diced
  • 1/2 cup uncooked Orzo Pasta, or other pasta
  • 6 cups Chicken Broth
  • 1 15-oz can Diced Tomatoes, keep juice
  • 1 tsp Dried Italian Seasoning
  • 1 tsp Kosher Salt
  • Black Pepper to taste

Instructions:

Italian Sausage Soup [Instant Pot Instructions]

  • Select “Sauté” on the Instant Pot and add OLIVE OIL. When the display reads “Hot”, add SAUSAGE, ONION, CELERY, and GARLIC. Saute until tender, stirring as needed. Drain some of the fat, if desired.
  • To the cooker, add UNCOOKED PASTA, CHICKEN BROTH, DICED TOMATOES (with juice), ITALIAN SEASONING; SALT, and PEPPER.
  • Press the “Cancel” function on the Instant Pot. Secure lid and turn pressure release valve to the “Sealing” position.
  • Select “Manual” or “Pressure Cook” for 1 minute on HIGH pressure (yes, you heard that right…1 min) or 2 min if using thicker pasta like macaroni, bow tie, or penne.
  • When the cycle is complete, carefully turn pressure release valve to “venting” for a Quick Pressure Release (QPR) to depressurize the cooker. If you use a thicker pasta, allow 10 min natural pressure release.

    CAUTION: During QPR, the steam shoots upward from the pressure valve. Always stand back from the cooker during this process and use an oven mitt for hand protection.

  • Allow the cooker to fully release all of the pressure until the ‘float valve’ drops before attempting to open the lid. This process can take several minutes. The cooker automatically goes into “Keep Warm” mode until you shut it off.

Italian Sausage Soup [Stove Instructions]

  • Heat OLIVE OIL in a 4-quart soup pot on medium-high.
  • Add SAUSAGE and cook until browned, stirring as needed.
  • Transfer to a plate and drain grease from pot, if needed.
  • To the pot, add ONION, GARLIC, and CELERY; sauté until tender, stirring as needed (3-4 min).
  • Add uncooked ORZO; sauté until toasted (about 2-3 min); stirring as needed.
  • Add CHICKEN BROTH, DICED TOMATOES (with juice), ITALIAN SEASONING, SALT, PEPPER, and BROWNED SAUSAGE.
  • Bring soup just to boil; then reduce heat to medium-low and simmer until orzo is cooked through (10-15 min).

Serving and Storage Instructions

  • Serve Italian Sausage Soup warm garnished with (optional) croutons or sliced French bread.

    Store in an airtight container up to 5 days in the refrigerator and up to 30 days in the freezer.

more instructions please visit: https://thekitchengirl.com/whole-wheat-orzo-sausage-soup/