I’m absolutely obsessed with Italian Sausage Orzo Soup and can’t wait to share my go-to recipe with you!
This cozy bowl of goodness combines zesty sausage, tender orzo pasta and fresh veggies in a creamy, savory broth that’ll warm you from the inside out.
It’s my family’s most-requested dinner when temperatures drop.
Once you try it, you’ll understand why.
Ready to discover the simple tricks that transform everyday ingredients into restaurant-quality soup in under 30 minutes?
Ingredients
- Italian sausage
- Onion
- Celery
- Flour
- Garlic cloves
- Chicken broth
- Diced tomatoes
- Dried oregano
- Orzo
- Heavy cream
- Baby spinach
- Salt
- Pepper
Recommended Tools
Having the right kitchen tools on hand makes preparing Italian Sausage Orzo Soup much easier and more enjoyable. These essential items will help you brown the sausage, chop vegetables and simmer everything to perfection without any kitchen frustrations.
- Dutch Oven: A heavy-bottomed pot that’s perfect for browning sausage and simmering soup without burning.
- Chef’s Knife: Makes quick work of chopping onions, celery and mincing garlic cloves.
- Wooden Spoon: Great for stirring the soup frequently to prevent the orzo from sticking to the bottom.
- Measuring Cups: Ensures you add the right amount of broth, cream and orzo for perfect soup consistency.
- Cutting Board: Provides a stable surface for chopping all your vegetables and preparing ingredients.
- Colander: Useful for draining excess fat from the cooked Italian sausage before adding it back to the pot.
Instructions
Let’s get cooking! Start by browning 16 oz of Italian sausage in a pot until it’s perfectly cooked through. Once done, take it out and drain most of that fat – but leave about 1 tablespoon behind because that’s where the flavor lives!
Toss your ½ medium chopped onion and 2 chopped celery sticks into that pot and let them sauté for 4-5 minutes until they’re soft and fragrant.
Now sprinkle in 2 tablespoons of flour and add 4 minced garlic cloves, giving everything a good stir for about a minute – this creates the base for our amazing soup!
Time to build the broth! Slowly pour in 4 cups of chicken broth, stirring continuously until all that flour dissolves completely. No lumps allowed in our soup, friends!
Add the entire 28 oz can of diced tomatoes (juice and all), ½ teaspoon of dried oregano, and your cooked sausage back to the pot. Bring this delicious mixture to a gentle boil – your kitchen should smell incredible by now!
Next comes the creamy goodness – pour in 1 cup of heavy cream and add 1 cup of uncooked orzo pasta.
Reduce the heat and let everything simmer for about 12 minutes until that orzo becomes perfectly tender. Don’t wander off! Make sure you’re stirring frequently to prevent the orzo from sticking to the bottom of the pot.
For the finishing touch, toss in 2 cups of fresh baby spinach (if you’re using it – and I totally recommend you do!), watching it wilt into the hot soup.
Season with salt and pepper to your taste, and voilà! Your Italian Sausage Orzo Soup is ready to warm hearts and fill bellies!
Pro Tips
When simmering the orzo in the soup, stir the pot frequently to prevent the pasta from sticking to the bottom and creating a burnt layer that could ruin the flavor.
This is especially important during the final 12-minute cooking phase when the orzo absorbs liquid and tends to settle at the bottom of the pot.
Substitutions & Variations
A few simple swaps or additions can transform this classic Italian Sausage Orzo Soup into a personalized creation that matches your dietary needs or flavor preferences.
- Mediterranean Version: Substitute Italian sausage with lamb sausage and add 1/2 cup chopped kalamata olives, 1/3 cup crumbled feta cheese and 1 teaspoon dried mint for a Greek-inspired twist.
- Vegetarian Option: Replace sausage with 2 cups of sliced mushrooms and 1 can of white beans, use vegetable broth instead of chicken broth and add 1 tablespoon of smoked paprika for depth.
- Gluten-Free Adaptation: Swap orzo with rice or gluten-free small pasta and use cornstarch instead of flour as a thickener, keeping all other ingredients the same.
- Spicy Variation: Add 1/2 teaspoon red pepper flakes when browning the sausage, use spicy Italian sausage instead of mild and stir in 1 tablespoon of chopped pickled jalapeños before serving.
- Lighter Version: Use turkey or chicken Italian sausage, substitute half-and-half for heavy cream and add an extra cup of vegetables like zucchini or bell peppers.
Leftovers & Storage Tips
Properly storing your Italian Sausage Orzo Soup ensures you’ll enjoy its rich flavors for days after making that initial batch.
Refrigerate leftovers in airtight containers for up to 4 days. The orzo will continue absorbing liquid, so don’t be surprised if you need to add a splash of broth when reheating!
For longer storage, freeze portions without the pasta—you can add fresh orzo when you reheat.
Simple Weeknight Dinner
Italian Sausage Orzo Soup
A hearty Italian sausage soup with orzo pasta, tomatoes, and fresh spinach in a creamy broth.
- 16 oz Italian sausage
- 1/2 medium onion, chopped
- 2 celery sticks, chopped
- 2 tbsp flour
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 (28 oz) can diced tomatoes with juices
- 1/2 tsp dried oregano
- 1 cup uncooked orzo
- 1 cup heavy cream
- 2 cups fresh baby spinach (optional)
- Salt & pepper to taste
- Brown sausage in a pot, remove and drain excess fat leaving 1 tbsp.
- Sauté onion and celery 4-5 mins.
- Add flour and garlic; cook 1 min.
- Slowly stir in broth until flour dissolves.
- Add tomatoes, oregano, and sausage; bring to a gentle boil.
- Add cream and orzo; simmer 12 mins until orzo is tender, stirring often.
- Stir in spinach, season with salt and pepper.
