Italian Sausage Orzo Soup is your new go-to for a comforting and satisfying meal! This incredibly flavorful dish is packed with savory Italian sausage, a medley of fresh, vibrant vegetables, and tender orzo pasta, all swimming in a rich, aromatic broth. It’s a crowd-pleaser that promises warmth and deliciousness in every spoonful, perfect for busy weeknights or cozy gatherings.

Delicious Italian Sausage Orzo Soup: A Family Favorite

Soup holds a special place in my heart, a versatile meal enjoyed throughout the year. While many crave creamy, indulgent bowls, there’s an undeniable charm and depth in a well-crafted broth-based soup. The beauty of this particular Italian Sausage Orzo Soup lies in its ability to deliver incredible flavor while being wonderfully adaptable. It’s a fantastic way to incorporate an abundance of fresh vegetables, making it both nourishing and satisfying.

This recipe was born from a desire to combine the robust flavors of my sausage potato soup with a lighter, broth-based profile, elevated by even more fresh produce and the delightful chew of pasta. The result is a perfectly balanced soup that’s hearty without being heavy, brimming with Mediterranean-inspired tastes that will leave everyone at the table asking for seconds. I’m confident this will become a cherished recipe in your kitchen!

Why You’ll Love This Italian Sausage Orzo Soup

• Unforgettable Flavor: The combination of savory Italian sausage, aromatic herbs, and fire-roasted tomatoes creates a truly exquisite taste experience.
• Packed with Nutrients: Loaded with fresh vegetables like carrots, celery, bell peppers, potatoes, and spinach, it’s a wholesome meal that’s good for you.
• Hearty & Satisfying: The sausage and orzo pasta make this a substantial soup that can easily stand alone as a main course.
• Easy One-Pot Potential: While we cook the orzo separately for best texture, the soup base comes together beautifully in a single pot, minimizing cleanup.
• Versatile & Customizable: Easily adapt the ingredients to suit your preferences or use up whatever fresh produce you have on hand.

Essential Ingredients for Italian Sausage Orzo Soup

Crafting the perfect bowl of Italian Sausage Orzo Soup starts with high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is vital:

• Olive Oil: The foundation for sautéing your aromatics and building flavor.
• Base Vegetables (Onion, Carrots, Celery): Often called a “soffritto” or “mirepoix,” these finely diced vegetables create a sweet and savory aromatic base for the soup. Dice them small and evenly to ensure they cook down uniformly and blend seamlessly into the broth, enhancing the texture and overall flavor.
• Minced Garlic: Adds a pungent, aromatic kick that’s essential for Italian-inspired dishes. Freshly minced garlic provides the best flavor.
• Green Bell Pepper: Contributes a subtle bitterness and freshness that complements the savory sausage and sweet tomatoes. Its vibrant color also adds visual appeal.
• Italian Sausage: The star protein! You can choose mild for a family-friendly flavor or hot for a spicier kick. The fat from the sausage renders during cooking, enriching the soup’s broth and adding depth. Ground turkey or chicken sausage are also viable substitutes for a leaner option.
• Seasonings (Italian Seasoning, Dried Basil, Dried Oregano, Salt & Pepper): These herbs are crucial for defining the soup’s Italian character. Dried herbs are potent and release their flavors slowly during simmering. Adjust salt and pepper to taste throughout the cooking process.
• Tomato Paste: A concentrated burst of tomato flavor that adds richness and depth (umami) to the broth. Freezing leftover paste in tablespoon-sized portions is a clever trick for future recipes.
• Red Potatoes: These add a tender, starchy element to the soup without needing to be peeled, saving you time. Their waxy texture holds up well during simmering. Small golden potatoes also work beautifully.
• Beef Broth (or Stock): Forms the liquid base of the soup. Opt for a high-quality brand to ensure the best overall taste. Chicken or vegetable broth can also be used, though beef broth adds a deeper, more robust flavor.
• Fire-Roasted Diced Tomatoes: These aren’t just any tomatoes; fire-roasted varieties offer a smoky, slightly sweet, and complex flavor that elevates the soup significantly beyond regular diced tomatoes.
• Orzo Pasta: This small, rice-shaped pasta cooks quickly and adds a delightful texture, making the soup more filling. To prevent it from becoming mushy, especially for leftovers, it’s best cooked separately and added just before serving.
• Fresh Baby Spinach: Added at the very end, spinach wilts quickly, bringing a fresh, slightly earthy flavor and a vibrant green color to the finished soup.
• Parmesan Cheese (for serving): Freshly grated Parmesan cheese melts slightly into the hot soup, offering a salty, nutty, and umami finish that truly enhances the Italian experience.

Crafting Your Italian Sausage Orzo Soup: Step-by-Step

Follow these straightforward steps to create a truly delicious Italian Sausage Orzo Soup that will impress everyone:

1. Prepare Your Ingredients: Begin by finely dicing your onion, carrots, and celery. Mince the garlic cloves. Dice the red potatoes into ½-inch cubes and the green bell pepper into ¼-inch pieces. Proper prep ensures even cooking.
2. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 7-9 minutes, stirring frequently, until the vegetables are tender and slightly softened. This step builds the flavor foundation.
3. Add Garlic and Bell Pepper: Stir in the minced garlic and diced green bell pepper. Continue to cook for another 3-4 minutes until fragrant. Then, push all the cooked vegetables to the sides of the pot, creating a clear space in the center.
4. Brown the Sausage: Place the ground Italian sausage in the center of the pot. Season generously with salt (about ¾ teaspoon) and pepper (¼ teaspoon), or to your preference. Let the sausage brown undisturbed on one side for about 1 minute to develop a nice crust, then flip and brown the other side. Use a wooden spoon to break the sausage into small crumbles.
5. Combine and Season: Stir the browned sausage together with the sautéed vegetables. Add the Italian seasoning, dried basil, dried oregano, and tomato paste. Cook for 1-2 minutes, stirring constantly, to allow the tomato paste to deepen in color and flavor. Add the diced red potatoes and stir to coat.
6. Simmer the Soup: Pour in the beef broth and the undrained fire-roasted diced tomatoes. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let the soup cook for 15-20 minutes, or until the potatoes are tender and the flavors have melded beautifully.
7. Cook the Orzo Separately: While the soup is simmering, cook the orzo pasta according to package directions in a separate pot of well-salted water (1 teaspoon of salt per 4 cups of water). Once cooked to al dente, drain the orzo and rinse it briefly with cool water for about 15 seconds to prevent it from sticking together. Set it aside.
8. Finish and Serve: Remove the soup from the heat. Stir in the fresh baby spinach until it wilts, which should only take a minute or two from the residual heat. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or a pinch of red pepper flakes for extra heat. If you plan to eat the entire batch immediately, stir in the cooked orzo now. Otherwise, keep the orzo separate for optimal texture in leftovers (see storage notes). Ladle the hot soup into bowls, top with freshly grated Parmesan cheese, and serve immediately with crusty bread.

Expert Tips for the Best Italian Sausage Orzo Soup

• Quality Matters for Tomatoes: The flavor of your diced tomatoes significantly impacts the soup. Fire-roasted diced tomatoes are highly recommended for their smoky depth, but use the best quality regular diced tomatoes you can find if fire-roasted aren’t available.
• Brown That Sausage: Don’t rush the browning process for the Italian sausage. Allowing it to develop a nice, deep brown crust creates rich, caramelized flavors that will infuse into the broth. Avoid overcrowding the pot, as this steams the meat instead of browning it. Cook in batches if necessary.
• Mind the Heat: Keep a watchful eye on your vegetables while sautéing. If they start browning too quickly, reduce the heat to ensure they soften without burning, preserving their sweet essence.
• Deglaze for Flavor: After browning the sausage and adding the broth, use your wooden spoon to scrape any browned bits from the bottom of the pot. These “fond” bits are packed with flavor and will dissolve into the soup, enhancing its richness.
• Taste and Adjust Seasonings: Always taste your soup before serving. Broths can vary in sodium content, and personal preferences differ. Add more salt, pepper, or herbs as needed to achieve your desired flavor balance.
• Don’t Overcook Orzo: Orzo cooks quickly. Follow package directions for al dente and immediately drain and rinse with cool water to halt the cooking process. Overcooked orzo can become mushy and absorb too much broth.

Perfect Pairings: What to Serve with Italian Sausage Orzo Soup

This hearty soup is satisfying on its own, but it pairs wonderfully with a few simple accompaniments to complete your meal:

• Crusty Bread or Rolls: Absolutely essential for soaking up every last drop of the delicious broth. A warm baguette or ciabatta is perfect.
• Fresh Green Salad: A light, crisp garden salad with a simple vinaigrette provides a refreshing contrast to the rich soup.
• Focaccia Bread: Herby, olive oil-drenched focaccia is an excellent choice, offering a soft texture and complementary Italian flavors.
• Gourmet Grilled Cheese: For the ultimate comfort meal, a gooey grilled cheese sandwich dipped in the soup is a classic combination that never disappoints.
• Roasted Vegetables: A side of roasted asparagus, broccoli, or bell peppers can add extra nutrients and a lovely charred flavor.

Discover More Comforting Soup Recipes

If you loved this Italian Sausage Orzo Soup, you’re sure to enjoy these other delightful soup creations:

• Creamy Ham and Potato Soup with sweet corn, a hearty and satisfying meal.
• Wholesome Lentil Soup, garnished with fresh Parmesan cheese for a savory touch.
• Flavorful Chicken Vegetable Soup, packed with roasted veggies for deeper flavor.
• Our best Chicken Gnocchi Soup, an Olive Garden® copycat that’s incredibly creamy and comforting.
• The ultimate Vegetable Soup, bursting with garden-fresh ingredients and a dollop of homemade pesto.

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Italian Sausage Orzo Soup

By Chelsea Lords

Italian Sausage Orzo Soup makes dinner exciting again! With savory sausage, vibrant veggies, and tender orzo, it’s the perfect way to clean out the fridge and serve up a crowd-pleaser.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8 servings

Video

Equipment

• Large pot

Ingredients

• 1 tablespoon olive oil
• 1 cup finely diced yellow onion (1 onion)
• 1 cup finely diced carrots (2 large carrots)
• 3/4 cup finely diced celery (2 ribs)
• 2 teaspoons minced garlic
• 1 green bell pepper diced
• 1 pound ground Italian sausage (mild or spicy)
• 1 teaspoon Italian seasoning
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 1 cup diced red potatoes
• 6 cups beef broth (or stock)
• 2 (14.5-ounce) cans diced tomatoes (fire-roasted for a smoky flavor)
• 3/4 cup uncooked orzo pasta
• 2 cups fresh baby spinach
• Parmesan cheese (optional, for serving)
• Toppings as desired (fresh parsley, red pepper flakes, crusty bread)

Instructions

• Finely dice onion, carrots, and celery. Mince garlic. Dice potatoes (1/2-inch) and bell pepper (1/4-inch).
• Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 7–9 minutes until tender, stirring often. Add garlic and green pepper. Cook for 3–4 more minutes. Push veggies to the sides of the pot.
• Add sausage to the center of the pot. Season to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Let it brown on one side, about 1 minute. Flip, brown the other side, then break it into small crumbles with a wooden spoon. Stir in Italian seasoning, basil, oregano, tomato paste and potatoes to coat.
• Add undrained tomatoes and stir for 1 minute. Pour in broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until veggies are tender.
• While the soup simmers, cook orzo in salted water (1 teaspoon salt per 4 cups of water) according to package directions. Drain, rinse with cool water for 15 seconds, and set aside.
• Remove soup from heat. Stir in spinach until wilted. If eating immediately, stir in orzo. Otherwise, keep orzo separate (see note 2). Adjust seasonings to taste and add red pepper flakes and fresh herbs if desired.
• Ladle into bowls. Top with Parmesan cheese and serve with hearty bread.

Recipe Notes

Note 1: Serve with fresh parsley or basil for a burst of freshness. Add a kick with red pepper flakes. Pair with crusty, buttered toast.
Note 2: For leftovers, store orzo separately to prevent it from soaking up too much broth. Keep soup and orzo in the fridge for 4–5 days.
Storage: This soup is best eaten the same day if orzo is added, as it absorbs broth and can get mushy. For leftovers, cook the orzo separately and add it to bowls when serving; the soup stays fresh in the fridge for 4–5 days. If freezing, leave out the orzo and spinach, thaw overnight in the fridge, and add freshly cooked orzo before serving.

Nutrition

Serving: 1serving |
Calories: 357kcal |
Carbohydrates: 31g |
Protein: 18g |
Fat: 19g |
Saturated Fat: 7g |
Cholesterol: 43mg |
Sodium: 866mg |
Potassium: 1142mg |
Fiber: 4g |
Sugar: 4g |
Vitamin A: 8678IU |
Vitamin C: 35mg |
Calcium: 126mg |
Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.