- olive oil, as needed
- 2 lbs Italian Sausage, sliced into 1 inch thick pieces
- 4 c onions, diced
- 2 tbsp garlic, minced
- 4 tbsp italian seasoning
- 1 tsp sea salt
- 1 tsp red pepper flakes
- 1 c dry white wine
- 8 c chicken broth
- 4 c tomatoes, seeded and diced
- 1 c orzo
- 5 oz spinach
Add oil to a large soup pot, add sausage and cook at medium – high until browned.
Add onion, garlic and seasonings. Cook until onion is soft.
Add wine and cook until almost all liquid is evaporated.
Add broth, tomatoes and orzo. Bring to a boil. Reduce and simmer about 10 minutes.
Stir in spinach until wilted.
For croutons: Cut bagette into 1 inch cubes. Brown in olive oil in saucepan. Toss, while warm, in grated parmesan. Add croutons to soup upon serving.
This soup is easy to make, hearty and savoury, satisfying to the soul. It is perfect for a winter’s lunch when the sun glints hard off the snow and icicles think they should loosen their grip on water molecules. I used mild Italian Sausage from the local Farmers Market. I’d have gone for the spicy ones but for the teen. The croutons can be skipped, but they add such a flair to the soup it is hard to imagine it without. February Mmmm.