Spicy Sicilian Sausage, Spinach and Orzo Soup
Spicy, fragrant and comforting it is everything you want from a soup.
Equipment
- heavy base deep pot
- Wooden spoon
- Sharp knife
- Chopping board
Ingredients
- 2 tinned tomatoes or passata
- 6 pork sausages
- 500 ml chicken stock
- 300 g spinach
- 1 cup orzo
- 1/2 cup golden (yellow) tomatoes
- 1 onion
- 4 garlic
- 1 tbsp fennel seeds
- 1 tsp oregano
- 1 tsp basil
- 1/2 scotch bonnet
- 1 tsp black pepper
- 1 tsp salt
Instructions
- Dice the onion into small cubes, mince the garlic and halve the tomatoes. If you are not using passata blend your tinned tomatoes for a smoother soup.
- Remove sausage from casing into the pan in chunks. Stir and separate sausage into small chunks. Fry until browned and slightly crispy then make a space in the middle of the pot to add the chopped onion and minced garlic. Leave to cook for 3 minutes then stir gently in the centre for a further 3 minutes before mixing entire pot to distribute the mix.
- Add the halved tomatoes and half the fennel seeds. Cook for 3-6 minutes mixing from time to time.
- Now add the chilli, tinned tomatoes, stock, herbs, spices and stir and cover. Leave to come to the boil then turn down to medium and cook for further 5 minutes.
- Add orzo stir and cover and turn temp to low/medium.
- Stir every 5 minutes to ensure orzo doesn’t stick to bottom. Remove any stuck noodles with spoon. Do this for 10-15 minutes then taste sauce and check orzo if unsure.
- Add cream now if using and then stir in the spinach. Cover for 2 minutes and its ready to serve!
Notes
TIPS -
- Be sure to stir the orzo every 5 minutes to ensure it does not stick!
- When frying the onion and garlic turn the heat to low to ensure no burning.
- Use a variety of cherry tomatoes for flavour and colour.