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).
It’s been a while. We took a little trip to Charleston over the last few days and I thought I’d be able to keep up on the blog. I thought our (Priceline special) hotel would have wi-fi. And it did. But you had to pay an extra 10 bucks a day to use it. I guess you’re just not worth it to me. I figured the blog could wait. I was probably much more anxious to continue posting than any of you were for my return.
Internetless (It’s a helpless feeling!), our small budget went towards delectable, fresh, fantastic seafood. I didn’t eat anything that spent its life on land during the trip. Why bother? Virginia produces plenty of pork and poultry, but Charleston is teeming with glorious sea life! For me, the highlight of the trip was the food. We also got a taste of real Southern cuisine. We nibbled fried green tomatoes, devoured Cajun shrimp po’boys, and slurped creamy crab fettuccine. We visited the french quarter and tried our first croque monsieur. The seared ahi was awesome and I fell head over heels for the best mahi fish tacos ever. The food was unforgettable. Expect to see many more seafood recipes in the near future. You can’t visit a place like Charleston without feeling inspired!
I know I’m contradicting myself, raving about Southern shrimp and fish on a day that I present to you this extraordinary Italian recipe. Shift your focus to the flavors and aromas of Italy and just imagine…the most magnificent lasagna in the world! This is it! I might have had a little fling with those fish tacos, but this dish right here will be my lifetime companion. I’m still amazed that something this Italian, this good came out of my kitchen (Stouffers, goodbye.). Thank you, Nick and Jenna, for sharing this recipe with me and letting me share it with the world. I first had it in their home and am loving being able to recreate it in mine.
In the method of a true chef, the instructions I was given were far from exact. I have detailed what I have done, twice now, to achieve what I feel is the desired result. There are several keys to achieving greatness with this lasagna: high-quality fresh artisanal cheeses (worth every penny), no-boil lasagna noodles (they require less work and are much thinner which means more layers), and slow-simmering the sauce. Just accept that that it will take the better part of a day for the sauce to reach its peak. Your patience will be rewarded upon your first bite.
INGREDIENTS Per il Ragu: 1 Tbsp. extra virgin olive oil 1 yellow onion, diced 1-2 red/yellow bell peppers, diced 2 cloves garlic, diced 2 carrots, shredded (optional) 2 stalks celery, diced (optional) 1 lb. lean ground beef 36 oz. plain tomato sauce dried or fresh basil, to taste (I use about 1 Tbsp. dried) crushed red pepper flakes, to taste (I use 1/2 tsp.) salt and pepper, to taste
La Besciamela: 1/4 cup (1/2 stick) butter 4 Tbsp. flour milk, enough to make a creamy sauce (I use 2-3 cups of 2% milk) salt, to taste nutmeg, to taste (I use 1/4 tsp.)
1-2 packages NO BOIL lasagna noodles (1 package of Barilla is usually enough) FRESHLY GRATED Parmiagiano, Pecorino Romano, Mozzarella, and Asiago cheeses
DIRECTIONS 1. To make the Ragu sauce, heat olive oil in a large pan over medium high heat. Saute onion, peppers, garlic, carrot, and celery until soft. Add beef and cook until browned. Drain grease. Add tomato sauce and season with basil, red pepper, salt and pepper. Let simmer on the stove (the longer the better) or transfer to a crock pot set on low and let cook for about six hours.
2. When you are ready to assemble the lasagna, melt butter in a large pan over medium heat. Stir in flour until a thick paste forms. Whisking constantly, add milk to form a creamy sauce. Season with nutmeg and salt. Keep warm while assembling the lasagna.
3. Cover the bottom of a 9×13 pan first with a layer of ragu sauce. Next place a non-overlapping layer of pasta. Now another layer of ragu, then a sparse layer of besciamela, then cheese. Repeat as many times as you can fit into the pan. Top with a generous layer of cheese.
4. Bake in a 375 F preheated oven for 40 minutes lightly covered with foil. Remove foil and finish cooking for another 10-15 minutes. Let sit 10 minutes before serving. Buon appetito!
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