I’ve been on a soup kick lately. I’ve been ordering my favorite soups from takeout meals, pinning recipes in a new category I created on Pinterest and stirring up new soups in the kitchen.

Last week, Reggie and I chose Italian sausage and orzo soup for our Sunday night meal. In the last several months, we’ve enjoyed trying new recipes for our Sunday supper or making old favorites that take more time in the kitchen than we have on weeknights.

I don’t even remember where I first saw this recipe, probably Pinterest, but I was immediately drawn to it. The photo showed chunks of Italian sausage and plump orzo. My mouth started watering immediately.

We have a newfound love for orzo at my house, and we use turkey Italian sausage in several soup recipes, so I knew we’d like this recipe, from the website theflavoursofkitchen.com.

I basically followed the recipe directions, making a few changes for taste preference. I did use bulk turkey Italian sausage (Jennie-O) and oregano instead of Italian seasoning. I omitted red chili flakes but added some fresh basil from our garden and a Parmesan rind for extra flavor.

I very seldom use crushed tomatoes, but I’m glad I did for this recipe. The crushed tomatoes give the soup such a wonderful, rich texture teamed with the contrast of little bits of Italian sausage and orzo.

Reggie and I loved this soup. It smelled so good, while it cooked and tasted even better. I had made a batch of cheese rolls and we ate those with the soup. It was such a good combination. You’ll probably see that recipe in coming weeks.

I wasn’t sure how the soup would hold up as leftovers. I was afraid the orzo would soak up too much of the broth, but that didn’t happen. We both had soup for lunch over the next few days. Reggie thought it was even better warmed up. I thought it was a wonderful treat for a weekday lunch.

If you have a list of soups to try this fall and winter, I recommend you add this to your lineup.

Lisa Boykin Batts has been writing a weekly food column since 2001. Her column includes recipes she and her family enjoy.

Italian Sausage Soup with Orzo

1 pound mild Italian sausage*

1 cup orzo pasta

1 tablespoon olive oil

1/2 onion, chopped

1 tablespoon crushed garlic

1 28-ounce can crushed tomato

2 teaspoon Italian seasoning

1/2 teaspoon red chili flakes (optional)

Salt and pepper to taste

4 cups chicken broth

2 cups spinach (tightly packed)

1/4 cup half and half

1/2 cup Parmesan cheese (to serve)

Heat oil in a heavy bottom pan. Once warm add chopped onion and garlic. Saute until the onion has softened and raw garlic smell is gone.

Roughly break sausages to small chunks. Add to the pan. Saute for 5-6 minutes until browned and aromatic. Break any bigger chunk of sausage. (If you are using bulk Italian sausage like I did, just add to the pan and break up as you cook it.)

Deglaze the pot by adding chicken broth. Scarp the bottom of the pan to remove any brown bits. Stir in the tomatoes, Italian seasoning, chili flakes, salt and pepper.

When the stock comes to a boil stir in orzo. Cover and let it cook for 8-10 minutes in the medium-low heat until orzo is almost cooked. Stir in between to prevent orzo from getting stuck at the bottom.

Stir in spinach to the pot and let it cook for 2 minutes. Switch off the flame.

Stir in half and half.

Serve with a generous topping of Parmesan cheese.

The Flavours of Kitchen

* I used bulk turkey Italian sausage, used oregano instead of Italian seasoning and added some fresh basil leaves and a Parmesan rind as the soup cooked. I omitted the red pepper flakes.