2 TBS Olive oil
1 yellow onion, diced
2 minced garlic cloves
1 red pepper, diced
2 cans fired roasted tomatoes
1/2 can water
1 can coconut milk
2 cartons (32 ounces each) low sodium chicken broth
3 carrots, chopped
3 ounces fresh spinach (half a pack)
1/4 cup basil, chopped
1TBS Italian seasoning
3/4 cup uncooked orzo
1/2 TBS pepper (or less)
Pinch of sea salt
In Dutch oven sauté yellow onion, minced garlic, and red pepper in olive oil until soft and lightly brown.
Add roasted tomato and 1/2 can of water and blend half of mixture in Vitamix pour mixture back into pan.
Meanwhile, in a separate pan cook about 1 lb Spicy (or if you’re don’t like spicy mild) sausage cooked thru until crumbly and crust is formed.
Add cooked sausage to dutch oven
Add coconut milk, broth, carrots, spinach, pepper, Italian seasoning and basil to dutch oven.
30 min prior to serving add orzo and bring to low boil, stirring occasionally.
Bring pan to a low boil for a few min and then turn down and Simmer on low until you are ready to serve.
Serve and top with basil and parmesan. Enjoy!
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