My husband and I had an amazing soup with orzo in an Italian restaurant. I tweaked it to make it healthier but kept the warm, comforting flavor.
—BARBARA SPITZER LODI, CA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 package (19 1/2 ounces) Italian turkey sausage links, casings removed
2 shallots, finely chopped
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
3/4 cup uncooked whole wheat orzo pasta
1/4 teaspoon pepper
10 cups coarsely chopped escarole or spinach
1/2 cup coarsely chopped fresh Italian parsley
1. In a 6-qt. stockpot, cook sausage, shallots and garlic over medium heat or 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Drain.
2. Add broth to sausage mixture; bring to a boil. Stir in orzo, pepper and escarole; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until orzo is tender. Stir in parsley before serving.