Go Back
–+ servings
Italian Sausage Orzo Soup

Warm Up with Hearty Italian Sausage Orzo Soup Tonight

This Italian Sausage Orzo Soup is a comforting dish that brings warmth during winter, combining savory sausage, orzo pasta, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds moisture and helps sauté ingredients.
  • 1 pound Ground Mild Italian Sausage Ensure it's raw and avoid breakfast sausage.
  • 1/2 cup Red Wine Optional if you'd rather use additional broth.
  • 1 medium Red Onion Substitute with yellow onion if needed.
  • 1 medium Leek Use the white and light green parts.
  • 2 medium Carrots Fresh or frozen both work well.
  • 2 stalks Celery Can substitute with fennel.
  • 1 medium Zucchini Any seasonal squash can work in its place.
  • 3 cloves Garlic Fresh minced garlic works best.
For the Soup Enhancements
  • 2 tablespoons Tomato Paste Concentrates tomato flavor in the soup.
  • 1 teaspoon Italian Herb Blend Dried oregano or basil can be used alone.
  • 1 teaspoon Kosher Salt Adjust according to personal taste.
  • 1 can Canned Diced Tomatoes Fresh tomatoes work when in season.
  • 4 cups Chicken Broth Vegetable broth is a great substitute for a vegetarian option.
For the Final Touch
  • 1 cup Dried Orzo Pasta Substitute with any small pasta if preferred.
  • 2 cups Fresh Spinach Leaves Kale or Swiss chard can be great alternatives.
  • 1/2 cup Half-and-Half Can be omitted for a lighter soup experience.
  • 1/2 cup Parmigiano Reggiano Any hard cheese can work in its place.

Equipment

  • Large pot
  • separate pot for orzo

Method
 

Directions
  1. Heat olive oil in a large pot over medium heat. Crumble in the ground Italian sausage, cooking for about 5 minutes until it’s beautifully browned and fragrant.
  2. Pour in a splash of red wine and stir, scraping any flavorful bits stuck to the bottom of the pot. Allow the wine to reduce for a couple of minutes until it thickens slightly.
  3. Add chopped red onion, leeks, carrots, celery, zucchini, and minced garlic. Cook the veggies for about 8 minutes, stirring until they soften and become aromatic.
  4. Stir in the tomato paste, Italian herbs, and salt until evenly mixed. Add in the canned diced tomatoes and chicken broth. Increase the heat and bring to a gentle boil.
  5. Lower the heat to a simmer and partially cover the pot. Let it cook for about 15 minutes, allowing all the flavors to meld beautifully.
  6. In a separate pot, prepare the orzo according to package instructions. Drain and then add the cooked orzo to the soup, stirring gently to combine.
  7. Add fresh spinach and half-and-half, stirring until the spinach wilts and the soup becomes creamy. Top with grated Parmigiano Reggiano and fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Optional: Serve with crusty bread for dipping and an extra layer of comfort.

Tried this recipe?

Let us know how it was!