Ingredients:

  • 1 lb lean Italian sausage
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup uncooked orzo pasta
  • 3 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium-high heat in a Dutch oven or large soup pot.
  2. Add the Italian sausage and cook until browned and mahogany-colored, breaking it into small crumbles.
  3. Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are softened and the onion is translucent, approximately 5 minutes.
  4. Stir in the minced garlic and cook until fragrant.
  5. Pour in the chicken broth and diced tomatoes, then stir in the oregano, salt, and pepper.
  6. Bring the mixture to a rolling boil, then reduce the heat to low and simmer gently for 10 minutes.
  7. Increase the heat slightly and stir in the uncooked orzo pasta. Cook until the pasta is al dente.
  8. Stir in the fresh baby spinach and grated Parmesan cheese until the spinach has wilted.
  9. Remove from heat, stir in the fresh lemon juice to brighten the flavors, and serve.