The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

January 22, 2015

Happy National Soup Month! In the spirit of staying warm, cozy, and well fed this winter, raise your spoons for one of our favorites, Tuscan Sausage & Orzo Soup.

Serves 6 - 8
2 quarts chicken stock, homemade or low sodium
1 lb Italian sausage, mild
¼ cup extra virgin olive oil
1 Tbsp garlic, finely chopped
1 medium (8 oz) red onion, medium dice ½”
¾ cup celery, medium dice ½”
¾ cup fennel, medium dice ½”
½ box (8 oz) orzo pasta, Barilla
1 Tbsp oregano, dry
½ tsp black pepper, freshly ground
1 can (16 – 20 oz) cannellini beans
1 can (16 – 20 oz) diced tomatoes
1 lb Swiss chard, cut into 1” pieces
Kosher salt, as needed, to taste

Cook Italian sausage at 350° until a temperature of 165° is achieved. Drain off residual oil, cool, crumble by breaking ¼ to ½” pieces – set aside.
In a 1 gallon stock pot or casserole dish heat the olive oil slowly. Immediately add garlic, red onion, celery, fennel, orzo and cook for 2 – 3 minutes until they become translucent and begin to lightly caramelize.
Add oregano and black pepper and cook for 30 seconds. Then add chicken stock, cooked Italian sausage and simmer gently for 20 minutes or until orzo becomes soft.
Add diced tomatoes, cannellini beans, and Swiss chard and cook by simmering for another 10 – 15 minutes.
Add Kosher salt to taste and serve hot.

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