Grilled Italian Sausage & Orzo Soup

Recipe courtesy of #BGETeamGreen Member Shannon Morgan, @biggreeneggfoodie

PREP TIME
15 Minutes
EGG TEMP
375°F/190°C
COOK TIME
1 Hour
SERVINGS
4-8
CORE INGREDIENT
Pork
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Ingredients

  • Italian sausages (Shannon uses Beyond Meat® hot Italian sausages) 
  • bell pepper (Shannon uses half yellow and half red), quartered, membrane and seeds removed 
  • small to medium onion, peeled and quartered 
  • 15 oz. (429 g) can diced tomatoes with Italian seasoning 
  • 3 cups (720 ml) vegetable broth 
  • medium zucchini, diced or two big handfuls of spinach 
  • 1/2 cups (120 ml) orzo, uncooked 
  • 1 tablespoon (15 ml) Italian seasoning 
  • cloves of garlic, minced 
  •  Salt and pepper to taste 
  •  Suggested toppings: fresh grated parmesan cheese and/or pearl mozzarella balls 

Instructions

Step 1

Set the EGG for direct cooking at 375°F/190°C.

Step 2

Add the sausages, onions and peppers to the grid and grill until softening and charred. Dice into bite size pieces.

Step 3

Lower the temperature of the EGG to 325°F/162°C with the Dutch Oven - Cast Iron in the EGG to preheat.

Step 4

Add all of the ingredients into the Dutch Oven - Cast Iron and simmer for about 35 minutes or until the orzo is cooked, stirring every 10-12 minutes. Add more water as needed or to make the soup thinner if desired.

Step 5

Serve with fresh grated parmesan cheese and/or pearl mozzarella balls.

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