Here’s the perfect recipe for those last winter days. It’s delicious! Enjoy this recipe for Grilled Italian Sausage & Orzo Soup.
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 can diced tomatoes with Italian seasoning
3 cups vegetable broth
1 medium zucchini, diced or two big handfuls of spinach
½ cup orzo, uncooked
1 tbsp Italian seasoning
3 cloves of garlic, minced
Salt and pepper to taste
Suggested toppings: freshly grated parmesan cheese and/or pearl mozzarella balls
Set your Big Green Egg for direct cooking without the convEGGtor at 375°F/191°C.
Add the sausages, onions, and peppers to the grid and grill until softening and charred. Dice into bite-size pieces.
Lower the temperature of the EGG to 325°F/163°C with the Big Green Egg Dutch oven in the EGG to preheat.
Add all of the ingredients into the Dutch oven 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.
Serve with freshly grated parmesan cheese and/or pearl mozzarella balls.
Recipe and photo from Big Green Egg.