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Red soup with orzo, black pig sausage and spinach

Recipe by: The Foodie Corner
preperation 10΄ Preparation
cup 65΄ Cooking
hat easy Difficulty
dish 5 Portions

MISKO Risoni Medium (Orzo Medium)

200 g MISKO Medium Orzo

2 tbsp. olive oil

100 gr onion, finely chopped by hand or in the blender

300-400 g black pig sausage, sliced

400 g (1 pack) finely chopped tomatoes

1 ½ liters vegetable or chicken broth, hot

500 ml hot water

1 tbsp. tomato paste

1 tsp. sweet paprika

1 tsp. salt

½ tsp. sugar

1/8 tsp. black pepper

100 g baby spinach, fresh

yellow cheese, grated for serving

materials METHOD

In a large pot, heat up the oil on medium heat and sauté the onion for 5 minutes. Add the sausage, turn up the heat to high and continue to sauté for 5 more minutes, stirring frequently.

Add the tomatoes, the broth and the water. Bring to a boil and add the tomato paste, the paprika, salt and pepper and the sugar. Lower the heat to medium and simmer the soup for 30 minutes.

Add the orzo to the soup and continue to simmer for 20-25 minutes or until the orzo is cooked. Turn off the heat, add the spinach leaves to the hot soup, stir and serve immediately, sprinkled with plenty of grated cheese.


If you are not planning to serve the soup immediately, remove from heat 20 minutes after you have added the orzo, since as the pasta sits, it will absorb the liquids and become too soft.

If you wish, you can also use regular spinach. In that case, remove the stems, chop coarsely and add it to the soup 2 minutes before the cooking is completed so it has a chance to wilt.

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