1cupwhole kernel, yellow corn(frozen or canned/drained)
28ouncediced tomatoes
½Tablespoondried thyme
½Tablespoondried oregano
2teaspooncumin
1 - 2Tablespooncooking oil
½large onion, chopped
2stalkscelery, chopped
1cloveminced garlic(or 1 tsp)
1poundmild Italian pork sausage, ground
1 ½cupsorzo pasta, uncooked
2cupskale, stalks removed & chopped
shredded parmesan cheese for garnish(optional)
1loafgarlic bread(optional)
Instructions
Pour chicken stock into a 5 qt pot (my fave pot!). Add chopped carrots, corn, diced tomatoes, thyme, oregano, and cumin. Bring the soup mixture to a boil, stirring occasionally.
While the soup is cooking, heat oil in medium-large pan (my absolute fave!) at medium heat. Add onion and celery to pan and cook for two minutes.Â
Stir in garlic, and then add sausage. Cook the sausage until it’s no longer pink, breaking it up into smaller chunks as it cooks.Â
Add the pan contents to the boiling soup mixture. Add orzo and cook for 15 minutes, stirring occasionally.
Five minutes before you're ready to serve soup, add kale to pot & stir. Sprinkle with parmesan and serve.
Video
Notes
Recommended sides: garlic bread or small salad.
To prevent the orzo from soaking up the broth, simply cook the pasta separately.
Chop veggies on the smaller side so they will cook faster.
Use a Potato Masher to break up sausage as it cooks.