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Creamy Italian Sausage Orzo Soup with Portobello Mushrooms and Spinach

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A quick and easy 30-minute one-pot creamy Italian sausage orzo soup featuring portobello mushrooms, fresh spinach, herbs, and a touch of heavy cream. Hearty, comforting, and perfect for meal prep on busy weeknights.

Ingredients

Scale
  • 15 oz spicy Italian sausage, crumbled
  • 1 teaspoon Italian seasoning or Herbs de Provence
  • fresh thyme to taste
  • red pepper flakes to taste
  • 1 cup orzo, uncooked
  • 8 oz portobello mushrooms (2 big mushroom caps), chopped
  • 4 cloves garlic, minced
  • 5 cups chicken stock
  • 5 oz fresh spinach
  • ½ cup heavy cream
  • salt and black pepper to taste

Instructions

  1. In a large pot or Dutch oven, cook crumbled spicy Italian sausage over medium-high heat until browned. Add Italian seasoning, fresh thyme, and red pepper flakes to taste. Stir in chopped portobello mushrooms and minced garlic, cooking until mushrooms soften.
  2. Add 5 cups chicken stock, stir well, cover, bring to a boil, and cook for 5-10 minutes until orzo is tender.
  3. Add fresh spinach, cover, and let wilt on low heat while stirring occasionally. Remove from heat, stir in heavy cream, and season with salt, pepper, and more red pepper flakes if desired. Top with fresh thyme.

Notes

This soup thickens as it sits due to the orzo absorbing liquid; add more stock when reheating. Use spicy sausage for heat or mild for a family-friendly version. Great for meal prep and freezes well.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-italian-sausage-orzo-soup/