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Italian Sausage Orzo Soup Recipe

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3.8 from 250 reviews

This comforting Italian Sausage Orzo Soup combines savory browned Italian sausage, tender orzo pasta, fresh vegetables, and creamy broth into a hearty and flavorful meal. Perfect for warming up on chilly days, this easy-to-make soup features a balance of protein, vegetables, and pasta simmered slowly to develop rich flavors enhanced by cream and fresh spinach.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Sausage and Vegetables

  • 16 ounces Italian sausage (ground or removed from casings)
  • 1/2 medium onion, finely chopped
  • 2 sticks celery, finely chopped
  • 4 cloves garlic, minced

Soup Base

  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 (28 ounce) can diced tomatoes with juices
  • 1/2 teaspoon dried oregano
  • 1 cup uncooked orzo pasta
  • 1 cup heavy/whipping cream

Finishing Ingredients

  • 2 cups (packed) fresh baby spinach (optional)
  • Salt & pepper to taste

Instructions

  1. Brown the Sausage: Add the sausage meat to a large soup pot and sauté over medium-high heat, stirring occasionally until browned, about 7-10 minutes. This step develops a deep flavor base for the soup.
  2. Drain Excess Fat: Remove the browned sausage from the pot and transfer it onto a paper towel-lined plate to drain excess grease. Leave about one tablespoon of fat in the pot for flavor.
  3. Sauté Vegetables: Add the chopped onion and celery to the remaining fat in the pot. Cook over medium heat for 4-5 minutes until softened and fragrant.
  4. Add Flour and Garlic: Stir in the flour and minced garlic. Cook for about one minute, stirring constantly to form a light roux that will thicken the soup.
  5. Create the Broth: Gradually pour in the chicken broth while stirring continuously to dissolve the flour evenly and avoid lumps.
  6. Add Tomatoes and Seasoning: Stir in the canned diced tomatoes with their juices and dried oregano. Return the cooked sausage to the pot, increase heat to high, and bring the mixture to a gentle boil.
  7. Simmer with Orzo and Cream: Once boiling gently, add the heavy cream and uncooked orzo pasta. Reduce heat as needed, and simmer the soup for about 12 minutes, stirring frequently to prevent sticking, until orzo is tender.
  8. Add Spinach and Season: Stir in fresh baby spinach until wilted. Season the soup with salt and pepper to taste, and serve hot.

Notes

  • The orzo will continue to absorb liquid as the soup sits, so for leftovers, consider cooking the orzo separately and adding it when reheating to maintain perfect texture.
  • Sausage quantity can be approximately 16 ounces; ground sausage meat or sausage removed from casings both work well.
  • Do not substitute the heavy cream with lower fat alternatives, as the cream might curdle due to the acidity of the tomatoes and the soup’s cooking temperature.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://flavorhug.com/italian-sausage-orzo-soup-recipe/