The weather around here lately has been fluctuating from cold and rainy to the mid-70s. I would rather stay with the mid-70s, but the cold winter nights are perfect for dinners of soup and warm bread. My mother-in-law made this soup over Christmas, and I immediately added it to my to-make-asap list. The original recipe makes a TON, so I've adjusted the quantities to serve 6-8. I also don't really like watery soups, so I decreased the liquid. The great thing about soup is that it's easy to play around with until you get results you're pleased with.
2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tsp basil
1 tsp oregano
4 cups chicken broth
3 cups water
1/2 lb frozen spinach, defrosted
1 (15 oz) can diced tomatoes
1/2 lb orzo pasta
1/2 of a 19 oz package Italian sausage, casings removed, cooked, and crumbled
crushed red pepper (optional)
Heat olive oil in a large stockpot over medium-high heat. Add onion and sauté until tender. Add garlic, basil, and oregano and cook for 2-3 minutes. Add chicken broth, water, spinach, and tomatoes. Bring to a boil; then reduce heat to medium.
Add in the cooked sausage and the orzo; cook for 12-15 minutes, or until orzo is tender. Season with salt, black pepper, and crushed red pepper to taste.
source: recipe adapted from babble