Italian sausage soup with orzo and spinach is a healthy and filling soup recipe perfect for year round! Serve with a crusty piece of bread and a salad for a well-balanced meal.
Place a large, heavy-bottomed pot on the stovetop over medium heat. Add the sausage and break it up with a spatula. Cook for 8-10 minutes or until sausage is no longer pink and fully cooked, breaking up the pieces into smaller chunks as you go. Remove sausage to a paper towel-lined plate and set aside.
Add olive oil to the pot and place it back on the stove over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, or until the vegetables have softened some.
Add back in the cooked and crumbled sausage. Pour in broth, crushed tomatoes, and water and stir.
Add the salt, pepper, garlic powder, crushed red pepper, oregano, parsley, basil, and thyme and stir. Adjust seasonings to your taste.
Reduce heat so the soup is at a simmer. Let simmer for an hour, stirring occasionally.
Raise the heat to bring it up to a boil, then add the dry orzo. Let cook for 10 minutes, or according to orzo package directions. Stir frequently so that the orzo doesn't clump together.
Stir in the spinach a minute or so before the orzo will be done. Soup is ready to serve once the orzo is tender and the spinach is slightly wilted.
Recipe cook time includes one hour of mostly hands-off time for the soup to simmer.