Description
Creamy butternut squash sausage orzo soup made with Italian sausage, tender squash, spinach, heavy cream and Parmesan. Make this cozy fall dinner on the stovetop in about 30 minutes or use the easy slow cooker method.
Ingredients
- 1 pound Italian sausage, casings removed if using links
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- Red pepper flakes, to taste, optional
- 4 cloves garlic, minced
- 1 cup uncooked orzo
- 5 cups chicken broth or stock, plus more as needed
- 10 ounces peeled and cubed butternut squash
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
Stovetop Instructions
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Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through.
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Stir in the Italian seasoning, thyme and red pepper flakes. Add the garlic and cook for about 30 seconds, until fragrant.
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Add the uncooked orzo and stir for 1-2 minutes.
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Pour in the chicken broth and add the cubed butternut squash. Bring to a boil, then reduce the heat, cover and simmer for about 10 minutes, or until the squash and orzo are tender.
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Stir in the spinach and cook for 1-2 minutes, until wilted.
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Reduce the heat to low. Stir in the heavy cream and Parmesan until creamy and combined.
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Taste and season with salt and pepper as needed. If the soup is thicker than you like, add a little additional chicken broth before serving.
Slow Cooker Instructions
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Brown the Italian sausage in a skillet over medium heat, breaking it into crumbles as it cooks.
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Add the Italian seasoning, thyme, red pepper flakes and garlic. Cook for about 30 seconds, until fragrant.
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Transfer the sausage mixture to the slow cooker. Add the uncooked butternut squash and chicken broth and stir.
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Cover and cook on HIGH for 3 hours, or until the butternut squash is tender.
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Stir in the uncooked orzo. Cover and cook on HIGH for 15–20 minutes, checking around 12–15 minutes, until just tender. Stir once during cooking if possible.
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Stir in the spinach, heavy cream and Parmesan. Allow the spinach to wilt into the hot soup.
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Taste and season with salt and pepper as needed. Add extra chicken broth if you prefer a thinner soup.
Notes
Orzo continues absorbing broth as the soup sits, so leftovers will thicken. Add chicken broth when reheating until the soup reaches your preferred consistency.
Fresh, frozen or pre-cut butternut squash can all work. Frozen squash may cook more quickly.
For a lighter variation, Italian chicken sausage can be substituted.
- Prep Time: 10
- Cook Time: 20