Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Tuscan Sausage and Orzo Soup

Maggiano's Little Italy Copycat Recipe

Serves 6-8
1 lb Italian sausage without casing
2-3 celery sticks, sliced
2-3 carrots, sliced
1 medium onion, sliced
3 garlic cloves, chopped
1 teaspoon red pepper flakes
1 (32oz.) carton chicken stock
1 can stewed tomatoes with liquid
2 tablespoons tomato paste or ketchup
1 can cannellini beans or small white
2 teaspoons fennel seeds, crushed
1 tablespoon Italian seasoning
2 bay leaves
1 1/2 cups orzo
Romano cheese or pesto as topping

Brown sausage on high heat in a large dutch oven size pot, breaking it up into small pieces. Crush the fennel seeds in a mortal & pestle. Add onions, carrots, celery, pepper flakes, garlic, fennel and Italian seasoning to the pot, along with 1 teaspoon each salt & black pepper. Saute until veggies are semi-tender, stirring often for about 2 minutes or so. Add stock, beans, tomatoes, bay leaves and ketchup and bring to boil.  Reduce heat to low and simmer about 20-30 minutes.

Cook your orzo now, drain and drizzle a little olive oil to keep it from sticking.
Now, you can add the orzo to the soup at this point or place orzo into soup bowl and spoon soup over it.  Top with fresh basil pesto or grated Romano cheese.

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