Italian Sausage Orzo Soup
Nothing is quite as satisfying as this Italian Sausage Orzo Soup. Loaded with vegetables and plenty of protein, this will leave you feeling full and comforted.
Warm, comforting, and bursting with flavor, Italian sausage orzo soup is the perfect dish to cozy up with on a chilly day. This hearty soup combines savory Italian sausage, tender orzo pasta, and a medley of vegetables in a rich and flavorful broth.
Whether you’re craving a satisfying meal or looking for a simple yet delicious way to warm up, this soup is sure to hit the spot.
Need some more comfort-in-a-bowl recipes? Try our Savory Butternut Squash Soup, Wonton Egg Drop Soup, or this delicious Crockpot Beef Stew.
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Why You’ll Love This:
Italian sausage orzo soup is a complete meal in a bowl. It’s packed with protein, carbs, and veggies, making it both nutritious and filling.
Plus, it’s incredibly versatile—you can customize the ingredients to suit your taste preferences and dietary needs. Whether you’re serving it for lunch, dinner, or meal prep, this soup is guaranteed to be a crowd-pleaser.
What Kitchen Tools Are Needed For This Recipe:
Making Italian sausage orzo soup doesn’t require any fancy equipment. You’ll just need basic kitchen tools like a large pot or Dutch oven, a wooden spoon or spatula for stirring, a cutting board, and a sharp knife for chopping vegetables. If you have a soup ladle and serving bowls, even better!
What Ingredients Are Needed:
To make Italian sausage orzo soup, you’ll need the following ingredients:
- Italian sausage: Adds savory flavor and protein to the soup. You can use either mild or spicy sausage, depending on your preference.
- Onion, carrots, and celery: These aromatic vegetables form the base of the soup and provide depth of flavor. Feel free to add more veggies if you want.
- Garlic: Adds a fragrant and savory element to the soup.
- Chicken broth: Serves as the flavorful base of the soup. You can use homemade or store-bought broth.
- Crushed tomatoes: Add richness and acidity to the soup.
- Orzo pasta: A small, rice-shaped pasta that adds heartiness and texture to the soup.
- Parm rind: Parm is naturally loaded with MSG so this will add umami.
- Spinach: Adds a pop of green color and nutrients to the soup.
- Italian seasoning and red pepper flakes: Seasonings that add depth of flavor and a hint of heat to the soup.
- Salt and pepper: To taste, for seasoning the soup.
How To Make It:
- In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up into small pieces with a wooden spoon or spatula, until browned and cooked through. Remove from the pot.
- Add the onion, carrots, celery, and garlic (and any addition veg) to the pot, and cook until the vegetables are softened, about 5-7 minutes.
3. Stir in the chicken broth, crushed tomatoes, Parm rind, Italian seasoning, red pepper flakes, salt, and pepper. Bring the soup to a simmer.
4. Add the orzo pasta to the pot, and cook until tender, about 8-10 minutes.
5. Stir in the spinach and cook until wilted, about 1-2 minutes.
6. Taste the soup and adjust the seasoning, if necessary.
7. Serve the soup hot, garnished with grated Parmesan cheese and fresh basil, if desired.
Helpful Tips:
- For extra flavor, you can brown the sausage in batches before adding the vegetables to the pot.
- Feel free to customize the soup with additional vegetables, such as diced tomatoes, zucchini, or bell peppers.
- If you prefer a thicker soup, you can add more orzo pasta or reduce the amount of broth used.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
History Behind This Recipe:
Italian sausage orzo soup is a comforting and nourishing dish that draws inspiration from traditional Italian cuisine. While the exact origins of this specific recipe are unclear, soups featuring Italian sausage, pasta, and vegetables have been enjoyed by families for generations. This hearty and flavorful soup is a testament to the enduring appeal of simple, rustic Italian cooking.
Substitutions And Variations:
- Feel free to substitute the Italian sausage with turkey sausage, chicken sausage, or plant-based sausage for a lighter or vegetarian version of the soup.
- You can swap out the orzo pasta for other small pasta shapes, such as ditalini, small shells, or mini farfalle.
- Add extra vegetables like diced potatoes, kale, or cannellini beans for added nutrition and flavor.
- Experiment with different herbs and spices to customize the flavor of the soup to your liking.
Storage Instructions:
Leftover Italian sausage orzo soup can be stored in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze the soup in individual portions for longer storage. Just be sure to let the soup cool completely before transferring it to freezer-safe containers. When ready to enjoy, simply reheat the soup on the stovetop or in the microwave until heated through.
Ingredients
- 1 lb Italian sausage spicy or mild based on preference
- 1 white onion finely diced
- 2 celery sticks finely diced
- 2 medium carrots finely diced
- additional veg like potato, squash, zucchini, etc. optional
- ½ tbsp crushed black peppercorns
- ½ tbsp crushed fennel seeds
- 1 tsp red pepper flakes
- 1 tbsp Italian seasonings basil, parsley, oregano, etc.
- salt to taste
- 4 garlic cloves minced
- 4 cups chicken broth
- 1 12 oz can crushed tomatoes
- 1 cup orzo uncooked
- 1 Parmesan rind
- 1 cup spinach packed
- 1 cup heavy whipping cream optional
- freshly grated Parmesan and chopped basil optional, for garnish
Recipe Instructions
- Heat a large pot over medium high heat. Add your sausage and break into small pieces. Cook until browned, about 7 minutes. Remove from the pot and place on a plate lined with a paper towel. Drain any excess fat from the pot, leaving about 1 tbsp.
- Add the celery, onion, carrot, and any other veggies (if using) to the pot. Cook until soft, about 5 minutes. Season with salt, crushed pepper, fennel, red pepper flakes, and Italian seasonings. (Add a little oil if necessary). Next, add your minced garlic and cook for a minute until fragrant.
- Add the chicken broth and tomatoes and bring to a low boil. Add dried orzo and Parm rind. Reduce heat to a simmer for about 10 minutes until orzo is tender, stirring frequently so the orzo doesn't stick.
- Add in spinach and whipping cream (if using). Taste and season with salt if needed. Remove Parmesan rind.
- Garnish with freshly grated Parmesan cheese and fresh basil.
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