I made a similar version of this last January. But I’ve improved on it since then. So here is my new republished Italian Sausage and Orzo Soup- now including Canellini beans and even more veggies! This soup contains sausage, so of course it is hearty, rich, and delicious! It’s packed full of fiber from the beans, whole grain pasta, spinach, carrots, and zucchini. Something you can definitely feel good about. (And will keep your stomach feeling full a lot longer!) I went ahead a made a whole pot-full this time and didn’t regret it. We were eating soup all week, but nobody here minded. It was just as tasty and satisfying on day 3!

1/30/09: Nothing is more comforting than curling up with a piping hot bowl of soup on a cold winter day. I blame all the rain for my recent soup obsession. Serve it with a loaf of honey whole wheat or sourdough bread and you have a well-rounded, irresistible meal! This recipe is simple and ready in just under an hour. If you are feeding a family as small as ours (2), I would definitely cut the recipe in half. I did, and we will still have enough leftovers for several lunches.

Italian Sausage, Vegetable, and Orzo Soup

INGREDIENTS

1 lb. sweet Italian pork sausage (or spicy Italian)
1 medium onion, chopped
2 cloves garlic, minced
1 cup carrots, sliced
1 (28 oz.) can crushed tomatoes (I used fire-roasted)
32 oz. low-sodium beef broth
1 (14.5 oz.) can cannellini (Great Northern) beans
1/2 cup whole wheat orzo pasta
2 small (or 1 large) zucchini, halved and sliced
4 cups packed fresh baby spinach, chopped
1/2 tsp. dried basil
salt and freshly ground black pepper, to taste
Parmesan cheese, freshly grated for serving (optional)

DIRECTIONS

1. Brown sausage and onion in a large pot over medium heat. Add garlic and carrots and continue cooking for several more minutes. Stir in tomatoes and beef broth, bring to a boil, reduce heat, cover, and simmer 15 minutes.

2. Add the beans, pasta, zucchini, and basil. Cover and simmer another 15 minutes, until the pasta is soft and the zucchini is tender.

3. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. Serve topped with freshly grated Parmesan cheese (optional).

Serves 6-8.