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Italian Sausage Orzo Soup Recipe

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★★★★★

4.7 from 148 reviews

Italian Sausage Orzo Soup is a comforting, family-friendly dish featuring savory ground Italian sausage, tender orzo pasta, and a medley of fresh vegetables simmered in a lightly creamy broth. Ready in under an hour, this soup offers a perfect balance of rich flavor and nutritious ingredients, making it ideal for cozy weeknights. The soup is easy to customize with your favorite vegetables or cream levels and finishes with fresh spinach, parsley, and Parmesan cheese for a satisfying and visually appealing meal.

Ingredients

Scale

Sausage

  • 1 pound raw ground mild or sweet Italian sausage

Vegetables

  • 1 medium onion, chopped
  • 1 leek, cleaned and sliced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 small zucchini, diced
  • 2 medium tomatoes, chopped or 1 cup canned diced tomatoes
  • 2 cloves garlic, minced

Greens & Herbs

  • 2 cups fresh spinach leaves, chopped or chiffonade
  • ¼ cup fresh flat-leaf Italian parsley, chopped

Liquids & Dairy

  • 6 cups low-sodium chicken or vegetable broth
  • ½ cup half-and-half or heavy cream

Pasta

  • ¾ cup orzo pasta

Seasonings

  • 1 teaspoon dried Italian herbs or oregano
  • Salt and pepper, to taste
  • Optional: splash of red wine for deglazing

Cheese

  • ½ cup grated Parmesan cheese

Instructions

  1. Prepare the ingredients: Clean and chop all the vegetables (onions, leeks, carrots, celery, zucchini, tomatoes) into similar-sized pieces to ensure even cooking. Mince the garlic cloves. Clean and chop the spinach and parsley. Grate the Parmesan cheese.
  2. Brown the sausage: In a large soup pot over medium heat, cook the ground Italian sausage until fully browned and cooked through, breaking it up as it cooks. If any browned bits (fond) stick to the pot, optionally deglaze with a splash of red wine, scraping to loosen the flavorful bits.
  3. Sauté the vegetables: Add the chopped onions, leeks, carrots, celery, and zucchini to the pot with the sausage. Cook, stirring occasionally, until the onions and leeks soften and become translucent, about 5-7 minutes.
  4. Add seasonings and tomatoes: Stir in the minced garlic, dried Italian herbs, and chopped tomatoes. Cook for another 1-2 minutes until fragrant.
  5. Simmer the soup base: Pour in the broth and bring the mixture to a gentle boil. Reduce heat and simmer partially covered to allow flavors to meld while you cook the orzo separately.
  6. Cook the orzo: In a separate pot, cook the orzo pasta according to package instructions until al dente. Drain and set aside.
  7. Combine pasta and soup: Add the cooked orzo to the soup pot and stir to combine.
  8. Finish the soup: Stir in the half-and-half or heavy cream and the fresh spinach leaves. Heat through gently, allowing the spinach to wilt.
  9. Serve: Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan cheese. Adjust salt and pepper as needed and serve warm.
  10. Storage tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo may absorb broth during storage; loosen the soup with extra broth or water when reheating. For freezing, omit orzo; cook it fresh when serving after thawing.

Notes

  • You can substitute turkey or chicken sausage for a leaner option and use low-sodium broth for a lighter soup.
  • Feel free to add other vegetables like mushrooms, green beans, peas, corn, parsnips, or cabbage for extra nutrition.
  • For a creamier finish, add a splash of heavy cream, half-and-half, or a spoonful of mascarpone cheese just before serving.
  • Orzo works best in this soup, but small pastas like ditalini, elbows, or mini shells can be used alternatively. Mini cheese tortellini can add a special touch.
  • To freeze the soup, leave out the orzo and cook it fresh after thawing to avoid mushiness.

Keywords: Italian sausage soup, orzo soup, sausage pasta soup, comforting soup, easy weeknight dinner, vegetable soup, creamy sausage soup

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