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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Sausage and Orzo Soup

Maggiano's Little Italy Recipe

Serves 6–8

2 quarts chicken stock, homemade or low sodium
1 lb Italian sausage, mild
1/4 cup extra virgin olive oil
1 tablespoon garlic, finely chopped
1 medium red onion, diced
3/4 cup celery, diced
3/4 cup fennel, diced
1/2 (8 oz.) box orzo pasta, Barilla
1 tablespoon oregano, dry
1/2 teaspoon black pepper, freshly ground
1 (16–20 oz.) can cannellini beans
1 (16–20 oz.) can diced tomatoes
1 pound Swiss chard, cut into 1 inch pieces
kosher salt, as needed, to taste

Cook Italian sausage at 350 degrees until a temperature of 165 degrees is achieved. Drain off residual oil, cool, crumble by breaking into pieces. Set aside. In a 1 gallon stock pot or casserole dish heat the olive oil slowly. Immediately add garlic, red onion, celery, fennel, orzo and cook for 2–3 minutes until they become translucent and begin to lightly caramelize.

 Add oregano and black pepper and cook for 30 seconds. Then add chicken stock, cooked Italian sausage and simmer gently for 20 minutes or until orzo becomes soft. Add diced tomatoes, cannellini beans, and Swiss chard and cook by simmering for another 10–15 minutes. Add kosher salt to taste and serve hot.

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