Recipe: Chicken Sausage and Orzo Soup

Published 3/20/16 by:

 

Chorizo Orzo Soup

So here’s the thing: today was the first day in my 31 years on this planet that I cooked with orzo. In fact, if you had asked me yesterday whether orzo was a grain or a pasta, I would’ve said, “isn’t it like rice?” So naturally, you’re thinking that you’re in great hands. Rest assured, this soup is unbelievably good. It’s so good that I just had it for lunch, and have already planned to have it for dinner; this is coming from a girl who “didn’t believe in leftovers” until I was about 25. The reason that I’m so thrilled with how this soup came out goes far beyond by naiveté regarding orzo; I looked up Pinterest recipes for beef and orzo soup for the crockpot, and as you’ll soon see, I ended up making a sausage and orzo soup in my dutch oven. When the recipe I looked at said a can of tomato soup, I thought to myself: I’ll try a can of V8! I essentially set myself up for disaster, so this is a victory post from a reluctant cook. I hope one day you enjoy it as much as I did!

 

Ingredients:

1 cup of chopped celery

1 cup of chopped carrots

1 chopped small white onion

3 cloves of garlic

1 can of V8 juice

32 ounces of beef broth (I didn’t have chicken broth, oops)

1 package of Al Fresco’s Chipotle Chorizo Chicken Sausage

1 1/2 cups of orzo

2 tablespoons of olive oil

 

Directions:

On medium heat: Dice the onions and sauté them in a stock pot or dutch oven with the olive oil until they’re translucent. Then add the carrots, celery and garlic until they soften (4 minutes or so). Slice the sausages, and add them to the mix, then pour in broth and V8. Bring that to a simmer, check the softness of your veggies, and then add your orzo. If you’re into al dente (which I’m not), then you don’t have to cook the soup for much longer, however, if you like the orzo soft, you should put the soup on low heat for 10 minutes with the cover on.

 

Tips: 

Fun fact: orzo gets sticky! Make sure you stir the soup frequently so that it doesn’t stick to the bottom of your pot.

Depending on your taste, you could only use 1 cup of orzo, and add another package of sausages. I might try it that way next time.

When you reheat the soup the next day, I would add a little water as the orzo can be a real broth hog overnight.

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Recipe: Creamy Tomato, Kale & Sausage Pasta Bake

Published 3/13/14 by:

 

Creamy Tomato Sausage Kale Recipe

 

I’m a teacher, so preparing a casserole dish or a soup that I can take for lunch all week is pretty glorious. So this past Sunday I literally took my soup ingredients (I was planning on making a sausage soup all week long) and said to myself, “what else can I do with all of these things?” Well, I was shocked with the result. This may be my favorite casserole/bake I’ve ever made! I’ve been eating it all week, and I’m still not sick of it! The tomato sauce is creamy without being heavy, and the sweet and spicy sausage create a fun tastebud dynamic! I hope you all enjoy it! Next time I may add more veggies like tri-colored peppers. I know – I’m so fancy.

 

 

Ingredients:

1 jar of tomato sauce (I used Giada’s garlic roasted marinara)

8 ounces of plain Greek yogurt

2 cups of Kale

2 packages of chicken sausage (I used Apple and Jalapeño)

1 cup of shredded cheese (I used a Mexican blend)

1 box of pasta

1 shallot

1 sweet onion

 

Directions:

Preheat your oven to 350 degrees Fahrenheit

Cook the pasta according to directions. When the pasta is fully cooked, strain it OVER your kale to wilt it.

Dice your sausage, shallots, and onions and place them in the bottom of an oven safe casserole dish (I used my Dutch Oven).

In a separate bowl mix your jar of tomato sauce with your Greek yogurt until it’s creamy.

Add pasta, kale and creamy tomato sauce to the casserole dish and mix until all items are covered in your red sauce.

Sprinkle your cheese on the top, and bake for 20 minutes.

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Cooking: Spicy Sausage Crockpot Soup

Published 9/28/13 by:


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I don’t really enjoy cooking. I’m more of a consumer. I am making attempts at cooking more this year in order to save money, and be able to take it to school for lunch throughout my week. My main resource for recipes is Pinterest because people are pretty honest about the amount of time each recipe takes as well as the difficulty level. As I become a future chef of America, I’m looking for tasty, low-maintenance options. The low-maintenance isn’t because I’m incapable (according to my brother I’m a “decent cook”), but because I haven’t invested a lot of money in cooking utensils or paraphernalia. For instance, last week, I was making BBQ Chicken Mac & Cheese and it called for freshly grated cheese, but I didn’t have a grater. This sort of issue comes up more often than you think and I have to compromise. I’m also big on compromising measurements and ingredients in recipes. If I have something that’s “close” to what the recipe calls for, I’m not picky, and will just throw in what I have. Sometimes this results in disgusting meals, but as time marches on I’m getting better at guesstimating and substituting ingredients. The recipe I’ve included below is a combination of four different soup recipes I found on Pinterest. As a result of not having a huge pot to cook soups in, I also changed the apparatus to a crockpot/slow cooker. I don’t know what the parameters are for calling a recipe your own, so I’m going to put the disclaimer out there that I combined a lot of other people’s ideas for this one. Chefs/Diners beware: it’s a little on the spicy side! Cheers!

 

 

Ingredients:

1 container (48 oz) of chicken broth

2 cans of Rotel diced tomatoes (flavor of your choice – I used lime cilantro)

1 package of chicken sausage diced  (flavor of your choice – I used Chorizo)

2 Tablespoons of minced garlic

2 peppers diced (color of your choice – I used yellow and orange)

1 box of pasta (shape and style of your choice – I used shells)

1 can of black beans drained (the beans didn’t add much to the mix, so use your best judgement)

1 red onion diced (optional – I didn’t use one and it was fine, but might add it in the future)

A dash of your favorite seasoning – I used taco seasoning.

 

Directions:

Combine all of the ingredients into your crockpot except the pasta. Cook on low for two hours.

Approximately 15 minutes before your two hours are up, boil water for your pasta, and when it’s cooked, add to each bowl you serve as you see fit.

*Serves 8*

 

 

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