Speedy Italian Sausage Orzo Soup

Heat 1 tbsp olive oil in a large dutch oven or soup pot over medium heat. Add the sausage and break up with a meat masher or wooden spoon until browned. Remove and set aside.

Add another tablespoon of oil to the pan then add the onion, carrots, celery, and garlic to the pan, stirring occasionally for about 5 minutes. Season with salt, Italian seasoning and pepper. Sprinkle in the flour and stir to combine. Add the tomatoes and crush them with the back of a wooden spoon (you can also do this with your hands before adding). Add the chicken broth and sausage back in and bring to a boil. Add the orzo, cover and simmer for 15 minutes, stirring once or twice to ensure the orzo doesn’t stick to the bottom of the pot.

Turn off the heat and stir in the kale, lemon juice and heavy cream. Season to taste and serve with parmesan cheese it desired. Makes about 4-6 servings.