Roasted Pepper and Orzo Soup
  1. 3 Del MonteⓇ Red Bell Peppers
  2. 6 cups low-sodium chicken broth, divided
  3. 8oz hot or sweet bulk Italian sausage
  4. 1 Del MonteⓇ Onion, finely diced
  5. 4 garlic cloves, finely chopped
  6. 3 Del MonteⓇ Roma Tomatoes, diced
  7. 1¼ cups orzo
  8. ¾ teaspoon fine sea salt
  9. ½ teaspoon black pepper
  10. One 5oz container baby spinach
  11. Chopped parsley
  1. Preheat the broiler. Line a large baking sheet with foil and place peppers on it. Broil peppers, turning occasionally, until blackened all over. Transfer peppers to a large bowl and cover tightly with plastic wrap. Let steam until peppers are cool enough to handle, about 15 minutes.
  2. Peel and discard blackened skin from peppers. Discard seeds and stem. Place pepper flesh in a blender and add 2 cups chicken broth. Blend until completely smooth.
  3. While peppers roast and steam, in a soup pot or Dutch oven over medium heat, brown sausage, breaking up meat with a wooden spoon. Add onion and garlic and saute until softened, 6-8 minutes. Add tomatoes, orzo, blended pepper mixture, and remaining chicken broth. Bring to a simmer, cover, and cook, stirring occasionally, until orzo is tender, about 10 minutes.
  4. Stir in spinach and cook just until wilted, about 1 minute. Serve garnished with parsley.
Del Monte Fresh Produce N.A., Inc