Sausage Orzo Soup with Kale

Say hello to this comforting soup packed with a big flavor personality. Tiny orzo pasta, savory Italian sausage, garlic and onions cooked in olive oil and butter, fresh bright kale, chicken stock, tomatoes, and a generous array of seasonings make up this bowl of heartwarming goodness.

This is the kind of soup you’ll want to eat year round, make for company, pack in lunches, and make again!

I hope you enjoy this just as much as I did the first time I tasted it. I can’t wait for you to get your hands on this!

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5 from 1 vote

Sausage Orzo Soup with Kale

Ingredients

• 2 tbsp. olive oil
• 1 tbsp. butter
• 1 cup onion, diced
• 3 tbsp. minced garlic
• 1 lb. mild Italian sausage
• 1 tsp. black pepper
• 1 tbsp. dried basil
• 1 tsp. dried oregano
• 1 14.5 oz. can crushed tomatoes
• 4 cups chicken stock
• 2 cups water
• 2/3 cup dry orzo, prepared according to package instructions
• 4 cups kale, torn off the stems and into bite sized pieces.
• 1/2-1 tsp. salt, to taste

Instructions

• In a large stock pot, combine olive oil, butter, onion, and garlic. Cook over medium heat just until the onions are clear. (about 3-4 minutes)

  Add sausage, pepper, basil, and oregano. Continue to cook over medium heat until sausage is cooked through. Break the sausage up into small pieces as it cooks.

  Add tomatoes (including any juice from the can), chicken stock, and water. 

  Bring to a boil, then reduce to low heat and simmer for about 20 minutes, to allow the broth to get nice and rich and collect flavor. 

  Add kale, salt, and the prepared orzo (drained and rinsed), and continue to cook for about 5-10 minutes more. (just enough to allow the kale to wilt) 

  Serve and enjoy!