Why You’ll Love This Recipe
- Balanced Nutrition: This soup offers a harmonious blend of protein from Italian sausage, vitamins and fiber from butternut squash and spinach, and satisfying carbohydrates from orzo pasta.
- Quick and Convenient: Ready in just 30 minutes and prepared entirely in one pot, it’s perfect for busy weeknights when you desire a wholesome meal without extensive preparation.
- Seasonal Comfort: Featuring seasonal ingredients, this soup encapsulates the essence of Fall, providing warmth and comfort during the cooler months.
Ingredients
- 15 oz spicy Italian sausage, crumbled
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh thyme leaves
- Red pepper flakes, to taste
- 1 cup uncooked orzo
- 4 cloves garlic, minced
- 5 cups chicken stock
- 10 oz butternut squash, peeled and cubed
- 5 oz fresh spinach
- ½ cup heavy cream
- ⅓ cup Parmesan cheese, shaved, shredded, or grated (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Sausage: In a large saucepan over medium heat, combine the crumbled Italian sausage, Italian seasoning, fresh thyme leaves, and red pepper flakes. Cook, stirring regularly, until the sausage releases its juices and is partially cooked.
- Add Orzo and Garlic: Incorporate the uncooked orzo and minced garlic into the saucepan. Continue cooking for about 2 minutes, stirring constantly, to lightly brown the orzo.
- Add Broth and Butternut Squash: Pour in the chicken stock and add the cubed butternut squash. Stir well, cover the saucepan, and bring the mixture to a boil. Once boiling, reduce to a visible simmer and cook for approximately 5 to 10 minutes, or until both the orzo and butternut squash are tender.
- Incorporate Spinach: Add the fresh spinach to the soup. Cover with the lid and let it wilt over low heat, stirring occasionally.
- Finish with Cream: Stir in the heavy cream, allowing the soup to heat through. Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with shaved Parmesan cheese.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Pasta Alternatives: If orzo isn’t available, substitute with other small pasta shapes like ditalini, small shells, or even rice for a different texture.
- Greens Substitution: Replace spinach with other leafy greens such as kale, Swiss chard, or arugula to introduce new flavors and nutrients.
- Cream Substitutes: For a lighter version, use half-and-half instead of heavy cream. To make it dairy-free, opt for unsweetened coconut milk or almond milk.
- Vegetarian Option: Omit the sausage and use vegetable broth to create a vegetarian version. You can add hearty vegetables like mushrooms or beans to maintain the soup’s substance.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of chicken stock or water to reach the desired consistency.
FAQs
How can I make this soup gluten-free?
To make a gluten-free version, substitute the orzo with gluten-free pasta or rice. Ensure that all other ingredients, such as the sausage and chicken stock, are certified gluten-free.
Can I use frozen butternut squash?
Yes, frozen butternut squash can be used to save time. Add it directly to the soup without thawing, adjusting the cooking time as needed until the squash is tender.
Is it possible to freeze this soup?
While the soup can be frozen, be aware that the texture of the orzo and cream may change upon thawing. If planning to freeze, consider omitting the orzo and cream, adding them fresh when reheating.
What type of sausage works best?
Spicy Italian sausage adds a pleasant heat and depth of flavor. However, mild or sweet Italian sausage can be used if preferred. For a leaner option, consider using chicken or turkey sausage.
Can I make this soup ahead of time?
Absolutely! Prepare the soup up to the point of adding the orzo and cream. When ready to serve, reheat the soup, then add the orzo and cream, cooking until the pasta is tender.
How can I thicken the soup if it’s too thin?
If the soup is thinner than desired, let it simmer uncovered until it reaches the preferred consistency. Alternatively, mash some of the butternut squash pieces to naturally thicken the broth.
What can I use instead of Parmesan cheese for garnish?
If Parmesan isn’t available,
Creamy Butternut Squash and Sausage Soup with Orzo and Spinach
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Creamy Butternut Squash and Sausage Soup with Orzo and Spinach is the perfect fall and winter comfort food. Packed with protein from Italian sausage, fiber from butternut squash and spinach, and a satisfying texture from orzo, this one-pot soup is hearty and nutritious. The addition of cream and Parmesan cheese makes it irresistibly creamy, while fresh thyme and red pepper flakes add a savory depth of flavor. Ready in just 30 minutes, this recipe is ideal for busy weeknights, offering a cozy, wholesome meal the whole family will love.
Ingredients
- 15 oz spicy Italian sausage, crumbled
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh thyme leaves
- Red pepper flakes, to taste
- 1 cup uncooked orzo
- 4 cloves garlic, minced
- 5 cups chicken stock
- 10 oz butternut squash, peeled and cubed
- 5 oz fresh spinach
- ½ cup heavy cream
- ⅓ cup Parmesan cheese, shaved, shredded, or grated (for garnish)
Instructions
- Cook the Sausage: In a large saucepan over medium heat, combine the crumbled Italian sausage, Italian seasoning, fresh thyme leaves, and red pepper flakes. Stir occasionally until the sausage releases its juices and is partially cooked.
- Add Orzo and Garlic: Add the uncooked orzo and minced garlic to the saucepan. Continue cooking for about 2 minutes, stirring regularly, until the orzo is lightly browned.
- Add Broth and Butternut Squash: Pour in the chicken stock and add the cubed butternut squash. Stir well, cover the saucepan, and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 5–10 minutes or until both the orzo and squash are tender.
- Incorporate Spinach: Add the fresh spinach to the soup. Cover with the lid and let it wilt over low heat, stirring occasionally.
- Finish with Cream: Stir in the heavy cream, allowing the soup to heat through. Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with shaved Parmesan cheese.
Notes
- If you want a lighter version of the soup, you can swap the heavy cream for half-and-half or a dairy-free alternative like coconut or almond milk.
- Feel free to substitute the sausage with turkey or chicken sausage for a leaner option.
- If you want to freeze the soup, it’s best to omit the orzo and cream. Add them fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian
