Ingredients
Sausage and Seasonings
- 1 pound spicy Italian sausage, crumbled
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh thyme leaves
- Red pepper flakes, to taste
Vegetables and Pasta
- 5 cloves garlic, minced
- 1 cup uncooked orzo
- 2½ cups butternut squash, peeled and cubed
- 1 small bay leaf
- 5-6 cups baby spinach
Liquids and Finishing
- 1 tablespoon tomato paste
- 5 cups chicken stock
- ½ cup heavy cream
- ⅓ cup Parmesan cheese, shaved or grated (for garnish)
Instructions
- Cook Sausage and Seasonings: In a large pot over medium heat, cook the crumbled spicy Italian sausage along with Italian seasoning, fresh thyme leaves, and red pepper flakes until the sausage is browned and mostly cooked through, releasing its flavorful oils.
- Toast Garlic and Orzo: Add the minced garlic and uncooked orzo to the pot. Stir continuously and toast for 1–2 minutes until the orzo is lightly golden and fragrant, which enhances its nutty flavor.
- Add Tomato Paste: Stir in the tomato paste and cook for an additional minute to meld the flavors and slightly caramelize the paste.
- Simmer Soup: Pour in the chicken stock, then add the peeled and cubed butternut squash and the small bay leaf. Stir well, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, or until both the squash and orzo are tender.
- Wilt Spinach: Add the baby spinach to the pot, cover again, and cook for 1–2 minutes until the spinach wilts gently without overcooking.
- Finish Soup: Remove the soup from heat. Stir in the heavy cream smoothly, and season with salt and pepper to taste. Adjust the consistency by adding more broth or water if the soup is too thick.
- Serve: Ladle the soup into bowls, garnish generously with shaved or grated Parmesan cheese and extra red pepper flakes if desired. Be sure to remove the bay leaf before serving.
Notes
- Raw butternut squash can be tough to cut, so pre-cut cubes from fresh or frozen sections save time. If cutting yourself, roasting the squash slightly can soften it for easier cubing without making it too tender.
- Toast the orzo briefly before adding liquid to deepen its nutty flavor. Since orzo continues to absorb broth, add extra liquid when reheating leftovers.
- Add spinach at the end to gently wilt it without overcooking, preserving color and texture.
- Stir in heavy cream after removing from heat to maintain a smooth, creamy texture.
- For make-ahead convenience, cook orzo separately and mix it into the soup at serving to prevent it from soaking up excess broth.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
