Creamy Tuscan Orzo Stew

Loop & Dash

This creamy and satisfying stew will fill you up and keep you warm!

Servings: servings

Heat the olive oil in a large pot over medium heat. Add the sausage and onion and cook, breaking the sausage up as you go, until the sausage is cooked through and the onions are soft and translucent. Drain off any excess grease and return the sausage and onions to the pot. Add the garlic and cook for one minute.
Turn up the heat to high and add the chicken broth and potatoes to the pot. When the broth comes to a boil, reduce the heat to medium and simmer for 10 minutes. Stir in the orzo and continue to simmer for about 5 more minutes. Stir in the kale and heavy cream, season with salt and pepper, and simmer for another 5 minutes, until the potatoes are tender, the kale is wilted, and the orzo is cooked to your liking. Remove from the heat and stir in the parmesan cheese. Taste for seasoning and adjust as necessary.
Serve topped with extra parmesan cheese.

Store leftovers in an airtight container in the refrigerator. You may need to add more chicken stock to the leftovers as the orzo will continue to absorb the liquid.
This soup can be frozen, but the orzo does get a bit too large and soft. If you’re planning to freeze the entire recipe, I would recommend making the soup without adding the orzo and cooking the orzo and adding it to your soup when you thaw it out and reheat.

PREP AHEAD:

Chop the onion up to two days in advance. Store in an airtight container in the refrigerator.
Grate the parmesan cheese up to 5 days in advance. Store in an airtight container in the refrigerator until you’re ready to use.

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