Zuppa Toscana Inspired Orzo
This easy zuppa toscana orzo recipe is inspired by my favorite soup from Olive Garden. It’s got the same delicious ingredients but served as a one pot pasta dish.
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 1 large Sweet Onion finely chopped
- ½ cup Carrots grated
- ½ lb Spicy Italian Sausage ground
- 5 cloves Garlic finely chopped
- 1 cup Uncooked Orzo
- 2 cups Chicken or Veg Broth
- 2 cups finely chopped Kale
- 1 cup Milk
- ½ cup Parmigiano shredded
- Salt and Pepper
- ½ lemon juiced for finishing (optional)
Instructions
- Add olive oil, onion and carrots to a heavy bottomed pan (I’m using a braiser) over medium heat. Add a pinch of salt and cook for 3-5 minutes or until soft.
- Add the sausage and break it up into tiny bits using your spatula. Once it's 75% cooked, add in garlic and cook for another 3-5 minutes.
- Then add uncooked orzo and the broth and stir. Once simmering, put the lid on and let cook for about 6 minutes.
- Remove lid and add kale and milk and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the pasta is Al dente and the kale is tender.
- Add the cheese and stir. Season with salt and pepper to taste.
- When plating, add a squeeze of fresh lemon juice, more parm, flaky salt and red pepper flakes on top if desired.
Video
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