Ingredients
Scale
- 15 ozspicy Italian sausage, crumbled
- 1 teaspoonItalian seasoning or Herbs from Provence
- Fresh thyme, to taste
- Red pepper flakes, to taste
- 1 cuporzo, uncooked
- 8 ozportobello mushrooms
- 4cloves garlic, minced
- 5 cupschicken stock
- 5 ozfresh spinach
- 1/2 cupheavy cream
Instructions
- Add crumbled Italian sausage, Italian seasoning, a generous amount of fresh thyme (no sprigs, just leaves), and red pepper flakes to a large saucepan. Cook on medium heat, regularly stirring to break the sausage.
- Once the sausage has released juices and is half-cooked, add 1 cup of uncooked orzo, chopped portobello mushrooms, and minced garlic. Cook, constantly stirring, for about 3 minutes on medium heat until the portobello mushrooms soften but are not cooked through.
- Add 5 cups of chicken stock, stir everything well, cover with the lid, bring to a boil, and cook for about 5-10 minutes until the orzo is cooked.
- Add spinach to the soup, cover with the lid, and let it wilt on low heat, occasionally stirring.
- Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper. Add more red pepper flakes if you like. Top with fresh thyme.