Grilled Italian Sausage & Orzo Soup
Recipe courtesy of #BGETeamGreen Member Shannon Morgan, @biggreeneggfoodie
Ingredients
- 2 Italian sausages (Shannon uses Beyond Meat® hot Italian sausages)
- 1 bell pepper (Shannon uses half yellow and half red), quartered, membrane and seeds removed
- 1 small to medium onion, peeled and quartered
- 1 15 oz. (429 g) can diced tomatoes with Italian seasoning
- 3 cups (720 ml) vegetable broth
- 1 medium zucchini, diced or two big handfuls of spinach
- 1/2 cups (120 ml) orzo, uncooked
- 1 tablespoon (15 ml) Italian seasoning
- 3 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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