Mama’s Minestrone with Sausage & Orzo
While we were competing on the Great Food Truck Race on the Food Network in Alaska, we were rolling out meatballs on the Meatball Mamas truck as fast as we could! We added a few recipes to our menu aside from meatballs that were quick to prep so that we could open and start selling as soon as possible. One of the recipes we made was this dish we named Mama’s Minestrone with Sausage and Orzo.
Let’s be real, Alaska was frigid cold while we were filming in October and November and we wanted to serve food that would warm up all of the amazing people of Alaska who braved the elements to come and support our truck. The addition of sausage and orzo gave a little more heft to a vegetable forward soup for a warm and comforting dish on a cold (and usually windy) Alaska day.
Mama’s Minestrone with Sausage and Orzo comes together within about 30 mins., it’s super simple and the leftovers make a great lunch the next day. I like to add a squeeze of lemon right at the end to brighten and wake up the flavors. I do this now with most of my chicken stock-based soups and it’s a great addition that doesn’t leave it tasting lemony, just alive and bright. This is a delicious soup that is so healthy but definitely leaves you satisfied!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Course
Soup
Cuisine
Italian
Servings
10-12 servings
Ingredients
3 Tbsp. Extra Virgin Olive Oil
½ lb. ground Italian sausage (mild or hot)
1 yellow onion, diced
2 carrots, diced into half-moon size
2 celery stalks, diced into half-moon size
3 cloves garlic, minced
2 zucchinis, diced into half-moon size
2 summer squash, diced into half-moon size
1 Tbsp. dried Italian Seasoning
¼ tsp. red pepper flakes
1 tsp. Kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste1
6 oz. can tomato paste
1 28 oz. can diced San Marzano Tomatoes
4 cups chicken stock
1 (14 oz.) can Cannellini beans, rinsed and drained
2 bay leaves
Bouquet Garni – 4 sprigs fresh thyme, 2 sprigs fresh rosemary, tied with kitchen twine
½ lb. orzo
1 lemon, juiced
Grated parmesan, for garnish
Chopped fresh parsley, for garnish
Instructions
In a large pot, add 2-3 Tbsp. of EVOO and heat over medium high heat. Add Italian sausage and cook for about 6-8 mins. until browned and cooked through, breaking up with a wooden spoon. Remove with a slotted spoon to a separate bowl.
To the same pot, add another Tbsp. of EVOO and reduce heat to medium. Add diced onions, carrots, celery and sauté for about 7 mins. until soft and translucent. Add minced garlic and sauté one additional min.
Add zucchini and squashes, Italian seasoning, red pepper flakes, kosher salt and black pepper. Cook for about 5 mins. until slightly softened.
Add tomato paste and stir to coat. Cook for another 2-3 mins. Add diced tomatoes and juices.
Add chicken stock, 1 (14 0z) can of Cannellini Beans, bay leaves, bouquet gani (bundle of fresh rosemary and thyme), kosher salt and black pepper.
Bring to a boil, add orzo and cook to just under package instructions (approx. 8 mins). Add cooked sausage back to the pot, stir to combine.
Remove, bay leaves and bouquet garni, discard. Add squeeze of lemon juice and serve with garnish of fresh copped parsley and grated parmesan cheese.