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To make Italian sausage orzo soup, you need a few simple items. Here’s the list: - 1 pound Italian sausage (mild or spicy, based on preference) - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 can (14.5 ounces) diced tomatoes, with juice - 6 cups chicken broth - 1 cup orzo pasta - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and pepper to taste - 2 cups fresh spinach - Grated Parmesan cheese for serving - Fresh parsley for garnish Each ingredient plays a key role in making this soup tasty. The Italian sausage brings rich flavor. Use mild sausage for a light taste or spicy for a kick. Fresh vegetables like onion, carrots, and celery add crunch and nutrition. Garlic enhances the aroma and taste. Canned tomatoes provide a tangy base. Chicken broth adds depth and warmth. Orzo pasta makes the soup hearty and filling. Dried herbs like oregano and basil bring in classic Italian flavors. Spinach adds color and health. Finally, Parmesan cheese and parsley garnish the soup, making it look great and taste even better. This soup is not just a meal; it’s a bowl of comfort. {{ingredient_image_1}} First, take a large pot or Dutch oven. Heat a little olive oil over medium heat. Add 1 pound of Italian sausage to the pot. You can choose mild or spicy sausage based on your taste. Cook the sausage for about 5-7 minutes. Use a spoon to break it up as it cooks. When it’s browned, remove it with a slotted spoon. Set it aside and keep the fat in the pot. Now, it’s time for the veggies! Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté these for about 5-6 minutes. You want the vegetables to soften. Then, stir in 2 minced garlic cloves. Cook for another 1-2 minutes until you smell the garlic’s wonderful aroma. Next, add the canned diced tomatoes (with juice) and 6 cups of chicken broth to the pot. Also, add the cooked sausage back in. Toss in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 bay leaf. Bring this mixture to a boil. Once it bubbles, lower the heat to let it simmer. Add 1 cup of orzo pasta and cook for about 8-10 minutes. Stir it now and then to keep it from sticking. After the orzo is tender, remove the bay leaf. Stir in 2 cups of fresh spinach until it wilts, which takes about 2 minutes. Taste your soup and add salt and pepper as needed. Serve the soup hot. For a nice touch, top each bowl with grated Parmesan cheese and chopped fresh parsley. Enjoy this warm, hearty meal! Choosing the right Italian sausage makes a big difference. You can pick mild or spicy sausage. If you like heat, go for spicy. If you prefer a subtle taste, mild works best. Look for fresh sausage at your local market. Check the label for quality ingredients. Avoid sausages with too many fillers. A good sausage has a rich flavor that adds depth to the soup. Orzo cooks fast, so keep an eye on it. Add it to the pot only when the soup is boiling. Stir it often to stop it from sticking together. I suggest cooking it for just 8-10 minutes. Taste it to check if it's tender. If you cook it too long, it can turn mushy. You want each orzo piece to be firm and chewy. Fresh herbs bring life to your soup. I love adding fresh parsley and spinach right before serving. They add color and freshness. You can also try basil or dill for a twist. Use herbs that you enjoy. Always chop them finely to spread their flavor evenly. Adding herbs at the end keeps their taste bright and vibrant. Pro Tips Choose Your Sausage Wisely: If you enjoy a bit of heat, opt for spicy Italian sausage; otherwise, mild sausage works beautifully for a comforting flavor. Fresh Herbs Make a Difference: Whenever possible, use fresh basil instead of dried for a burst of flavor that elevates the soup. Don’t Overcook the Orzo: Keep an eye on the orzo as it cooks; overcooking can make it mushy. Aim for al dente for the best texture. Enhance with Lemon: A squeeze of fresh lemon juice right before serving adds a bright acidity that complements the richness of the soup. {{image_2}} You can boost nutrition by adding more veggies. Try bell peppers or zucchini. These add color and taste. You can also toss in green beans or peas. Just chop them small and add them when you sauté the other vegetables. This makes the soup even heartier and more filling. While orzo is great, you can switch it up! Try small shapes like ditalini or even elbow macaroni. If you prefer whole grain, use whole wheat pasta. Keep in mind that cooking times may change. Add the pasta in the last few minutes, just until it’s tender. You can easily make this soup vegetarian. Replace the Italian sausage with plant-based sausage. Use vegetable broth instead of chicken broth. Add more beans or lentils for protein. You can keep the same veggies too. This version is just as tasty and satisfying. After enjoying this Italian sausage orzo soup, you may have some left. To store it, let the soup cool to room temperature. Then, pour it into an airtight container. This keeps the flavors fresh. Place the container in the fridge. The soup will stay good for about 3 to 4 days. If you want to keep it longer, freezing is a great option. To freeze this soup, first cool it completely. Then, use freezer-safe bags or containers. Leave some space at the top. This allows for expansion when it freezes. Label the bags with the date and type of soup. The soup can last up to 3 months in the freezer. When you are ready to eat it, just thaw it overnight in the fridge. Reheating this soup is quick and easy. If it's in the fridge, just pour it into a pot. Heat it over medium heat until it’s hot. Stir it often to keep it from sticking. If reheating frozen soup, let it thaw first. You can also microwave it. Use a microwave-safe bowl and cover it loosely. Heat it in short bursts, stirring in between. Enjoy it hot, topped with some grated Parmesan cheese! Yes, you can make this soup in a slow cooker. Start by browning the Italian sausage in a skillet. After that, transfer the sausage to the slow cooker. Add all the vegetables, diced tomatoes, broth, seasonings, and orzo. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the fresh spinach right before serving. To make this soup spicier, choose spicy Italian sausage. You can also add red pepper flakes to the pot. Start with a pinch and taste as you go. If you want more heat, add more. Another option is to add diced jalapeños or hot sauce. If you don't have orzo, there are great substitutes. You can use small pasta shapes like ditalini or acini di pepe. Rice or quinoa can also work well in this soup. Adjust the cooking time as needed, since they may take longer to cook. In this blog post, I covered the key steps to make a tasty soup. We discussed the ingredients, from flavorful Italian sausage to fresh greens. I outlined cooking methods and shared tips to avoid overcooked orzo. You can also try fun variations, like adding extra veggies or making it vegetarian. For storage, I included how to keep leftovers fresh. This soup is simple to make and full of flavor. Try it today!

Italian Sausage Orzo Soup

A hearty and flavorful soup made with Italian sausage, orzo pasta, and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound Italian sausage
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 14.5 ounces canned diced tomatoes, with juice
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 2 cups fresh spinach
  • for serving grated Parmesan cheese
  • for garnish fresh parsley

Instructions
 

  • In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook it until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
  • Once the sausage is browned, use a slotted spoon to remove it from the pot and set it aside, leaving the rendered fat in the pot.
  • Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-6 minutes.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the canned diced tomatoes, chicken broth, oregano, basil, bay leaf, and the reserved sausage back into the pot. Bring the mixture to a boil.
  • Once boiling, reduce the heat to a simmer and add the orzo pasta. Cook for about 8-10 minutes or until the orzo is tender. Stir occasionally to prevent sticking.
  • Remove the bay leaf and stir in the fresh spinach until wilted, about 2 minutes.
  • Season the soup with salt and pepper to taste.
  • Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley on top.

Notes

Feel free to adjust the spice level of the sausage to your preference.
Keyword Italian, orzo, sausage, soup, vegetables