Tomato soup with orzo and Italian sausage

This photo might be a little underwhelming, but the soup itself definitely isn't. It's so tasty and light and easy to make!

Add your favorite Italian sausage, take off the casing and roll small meatballs out of the minced meat. A nice cheat to make quick and super tasty meatballs.

This dish is perfect to use your overripe tomatoes. 🍅

Ingredients (3-4 p):

• 750 ml vegetable broth • 8-10 ripe tomatoes (or 3 cans of peeled tomatoes for a more lazy day) • 1 onion • 3 garlic cloves • ½ red chilli pepper • Italian sausages • fresh basil • salt and pepper • 150 gram orzo (or crushed spaghetti) • 2 tbsp herb cream cheese •

1. Heat up a large pan of water and bring to a boil. Score your tomatoes with a small X on the bottom and put them in the boiling water. Get a large bowl with ice water. As soon as the skin of the tomatoes starts to crack, take them out and put in the ice water. Peel the tomatoes and set aside.

2. Get your sausages and take of the casing. Make small meatballs from the minced meat filling. Fry them in some oil and set aside.

3. Roughly chop the onion and garlic. Saute these in the same pan you used for the meatballs. Savour the meat juices and re-use the oil. As soon as the onion and garlic is ready, add the skinned tomatoes. Add some salt and pepper and cook for a few minutes.

4. Heat up your vegetable broth. In a separate pan, boil the orzo (most orzo needs 13-15 minutes. Keep this is mind, you might wanna cook it earlier if timing isn't in your favour. Put it in cold water until you need it to prevent it from getting soggy).

5. Add the tomatoes, onion and garlic together with a piece of chilli pepper into the broth. Cook for 5 minutes. Get your kitchen machine and blitz until a smooth soup. Add the cream cheese and stir well.

6. Add the meatballs, orzo and fresh basil.

It looks like a long story, but the truth is this soup if ready pretty quick. You can leave out the meatballs if you like.

Enjoy!