Step 1

Heat a medium pot over medium heat. Add the sausages and cook until browned and cooked through. Set aside on a paper-towel lined plate while other ingredients cook.

Step 2

Remove all but 1 tbsp of grease from the pot. Add the onion and cook for 5-7 minutes, until translucent and cooked through. Add the garlic and cook for another minute or so, until fragrant.

Step 3

Add the wine, cook for one minute, scraping up all the brown bits from the bottom of the pan.

Step 4

Add the sausage, carrots, celery, chicken stock, bay leaf, white beans and orzo. Bring to a boil, reduce heat, and simmer until orzo is cooked through, roughly 10-15 minutes.

Step 5

Remove the bay leaf prior to serving.

Step 6

This soup can be stored in the fridge for 2-3 days.

Step 7

This soup does not freeze well due to the orzo, however without the orzo it freezes amazingly well. You could freeze without the orzo, then add it in fresh when re-heating.