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Archive for the ‘Soup’ Category


Little Italy Favorites: Tuscan Sausage & Orzo Soup

by Keith Brunell, Dallas, TX | Written on January 3, 2013

Happy New Year and National Soup Month! In the spirit of staying warm, cozy, and well fed this winter, raise your spoons for one of our favorites, Tuscan Sausage & Orzo Soup.

tuscan sausage and orzo soup

Serves 6 – 8
2 quarts chicken stock, homemade or low sodium
1 lb Italian sausage, mild
¼ cup extra virgin olive oil
1 Tbsp garlic, finely chopped
1 medium (8 oz) red onion, medium dice ½”
¾ cup celery, medium dice ½”
¾ cup fennel, medium dice ½”
½ box (8 oz) orzo pasta, Barilla
1 Tbsp oregano, dry
½ tsp black pepper, freshly ground
1 can (16 – 20 oz) cannellini beans
1 can (16 – 20 oz) diced tomatoes
1 lb Swiss chard, cut into 1” pieces
Kosher salt, as needed, to taste

Cook Italian sausage at 350° until a temperature of 165° is achieved. Drain off residual oil, cool, crumble by breaking ¼ to ½” 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.

We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.


Minestrone Soup

by Michael Rodgers, Dallas, TX | Written on November 15, 2011

Minstrone was first made in Rome, Italy and ingredients vary, depending on what vegetables are in season. The soup can be made vegetarian, add meat and usually contains pasta or rice. Feel free to customize this recipe with your favorite vegetables, meats, pasta or beans.

Yield: 1 Gallon

2-1/2 Tbsp Whole butter
1/2 Cup Garlic, minced
1 Cup Spanish Onion, diced
1/2” 1 Cup Whole Carrots, diced 1/2”
1 Cup Celery, diced 1/2”
1 Cup Idaho Potato, diced 1/2”
1/2 Cup Zucchini, diced 1/2”
1/2 Cup Yellow Squash, diced 1/2”
3 Tbsp Fresh Oregano
1/2 Cup Fresh Basil, de-stemmed & chopped
2 Qts Chicken Broth (can use vegetable or beef broth as substitutes)
1/4 Cup Flour
1/2 Cup Romano Cheese, grated
3/4 Cup Parmesan Cheese, grated
3 C Canned Diced Tomatoes
2 C Canned Garbanzo Beans, drained
2 C Maggiano’s Marinara Sauce
1 Qt Escarole Lettuce, diced 1” – outer leaves only
Salt and pepper (to taste)

1. Saute onions, carrots, celery, oregano in butter over medium heat until tender.
2. Add flour and stir to incorporate to form roux.
3. Add minced garlic, chicken broth, marinara sauce, potatoes & tomatoes; bring to a boil, reduce heat to
4. Add zucchini, yellow squash and garbanzo beans. Add salt and pepper to taste; simmer for 20 minutes.
5. Stir in romaine, basil, romano & parmesan cheese.

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