Winter Orzo Pesto Stew/Soup

Spicy Italian pork sausage simmered in a basil pesto broth with carrots, kale, a little lemon, and plenty of pasta. Finish each bowl off with a sprinkle of cheese and serve with crusty bread. It's hearty, full of colourful veggies, and so delicious!

Servings 4-6

Effort: Moderate

Prep: 15 mins

Cook: 30 mins

Gluten Free Option

Ingredients

• 2 tablespoons extra virgin olive oil

• 6 spicy Italian pork sausages, skin removed and diced- see hints & tips for alternatives

• 1 small onion, diced finely

• 2-3 carrots, chopped

• 200g mushroom, diced

• 1 tsp dried thyme

• 1 tbsp porcini powder - Chef’s Choice

• Salt and pepper

• 1.5L chicken broth/ stock

• 1/3 cup basil pesto - Rarebear

• 1 parmesan rind (the end knob of the parmesan wedge)

• Juice of 1 lemon

• 1 bunch Tuscan kale, roughly chopped

• 1/2 cup orzo

• Shredded parmesan - to serve

1. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the pork sausage and onion, and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the carrots, mushroom, thyme, and a pinch each of salt and pepper. Cook another 5 minutes.

2. Add the broth, pesto, orzo, parmesan rind, and lemon juice. Simmer over medium heat for 15-20 minutes. The orzo will cook 7 abzorb some of the broth/ stock. If you prefer more liquid you can add more.

3. Stir the kale into the soup, cooking another five minutes. Remove the parmesan rind. Taste and season with salt and pepper.

4. Dish up into bowls & top each bowl off with cheese and allow the cheese to melt slightly.

Hints & tips

Sausage: If you cant find Italian style sausage use regular pork sausage & add 1/2 fennel seeds when frying. Fennel is the spice/ flavour that gives Italian sausage its warmth. You can omit the fennel if you prefer.

Pasta: No orzo - use small pasta like macaroni instead. Adjust the cooking time accordingly as some pasta wont need as long to cook.

Kale: Use frozen kale or any other leafy green if you prefer

Make it Gluten Free: Use GF pasta or rice for this recipe.

Storage: This will keep in the fridge for 3 days. You can freeze this recipe if you cook it without the pasta. When reheating add the pasta in then.