Italian Sausage Orzo Soup

4.85 from 13 votes

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 Time20

Cook Time20

Total Time40

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: Italian Sausage Orzo Soup

Servings: servings

Author: Chelsea Lords

Cost: $15.73

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 see note 1

US - Metric

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.

Video

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