Crock-Pot Vegetarian Sausage Orzo Soup

Someone recently asked me for vegetarian dinner ideas that would leave their omnivore fiance full and happy. Instead of giving her actual recipes, I advised her to include a protein, grain, hearty vegetables and lots of flavor (from seasonings and/or herbs) in every dish. All of those elements are essential in making a vegetarian meal filling and delicious.

However, if I had made this soup before she asked me that question, I would have just given her this recipe. This soup is chocked full of comforting flavor and textures - and it's also thick and hearty. I promise you, your omnivore lovers will not miss the meat with this soup!

Crock-Pot Vegetarian Sausage Orzo Soup
Yields: 4-5 servings
Adapted from Taste of Home
-2 vegetarian sausage links, chopped (I used Tofurky Italian Sausages)
-1 cup sliced white button mushrooms
-1 cup frozen chopped spinach
-1/2 cup chopped onion

-2 cups canned diced tomatoes, undrained
-2 tablespoons minced garlic
-2 1/2 cups low sodium vegetable broth
-1 teaspoon dried basil

-2 tablespoons dried parsley

-Pinch of cayenne pepper
-Salt and black pepper, to taste
-1/2 cup uncooked orzo 

Directions:

1.) Place all ingredients, except for orzo, in a crock-pot. Cook on low for 5-6 hours.

2.) Five minutes before serving, cook orzo in boiling salted water according to directions on the package. Add orzo to soup, stir, and taste for seasoning (adjust as necessary). Ladle soup into bowls and serve with slices of bread (we had leftover slices of challah, which paired beautifully with the soup).

The best part about this soup? It thickens up even more in the refrigerator overnight, so your leftovers at lunch the next day are even better. I love meals like that.

Have a lovely weekend!

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