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
