The summer season is almost officially over, school’s back in session, we’re busy-busy, and soup season…is pretty much here. Here’s an easy, savory, recipe for Italian Sausage Tomato Orzo Soup to add to your weeknight meal rotation.
Italian Sausage Tomato Orzo Soup
This soup is the ultimate comfort food. It’s a broth-based, one pot, savory soup that requires only a few basic cooking techniques to reach maximum yum! The sausage and tomatoes give it a sweet and savory flavor while the orzo delivers that pasta-shaped-like-rice goodness that everyone loves.
The seasonings, especially fennel, put the finishing touch on this Italian-inspired recipe. It’s a filling soup, yet hangs out on the light side because there’s no dairy added to the broth.
Have you ever had an Italian Wedding Soup? This one has a very similar look and feel, but uses Italian sausage instead of meatballs. You’ll also notice that we didn’t add any fresh, leafy greens to it. You know, like kale, spinach, or chard.
But you could add leafy greens…
And you’d only be upping the nutritional value. If you decide to add any greens, just toss them in near the end of the cooking cycle and they’ll cook to perfection.
You could also have even more fun and add croutons and shaved parmesan cheese. Or if you love fresh bread from the oven, this homemade Italian bread recipe is a perfect accompaniment! Of course, you’d be upping the calories, but who doesn’t love bread, cheese, and soup?! Although, I originally wrote this recipe without those party favors…to keep it on the lighter side.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Ingredients you’ll need for Italian Sausage Tomato Orzo Soup:
- 2 tablespoons olive oil
- 1/2 lb. Italian sausage links (casings removed); rolled into bite-sized pieces
- 1/2 red onion, diced
- 3 garlic cloves, finely chopped
- 2 celery stalks, chopped
- 1 cup whole wheat orzo pasta
- 3 cups reduced-sodium chicken broth
- 3 cups water
- 2-15oz cans diced tomatoes – no salt added
- 1 tablespoon dried Italian seasoning
- 1 tablespoon dried Oregano
- 1/2 teaspoon ground fennel
- 1 teaspoon salt
- black pepper to taste
Kitchen tools you may find helpful for this recipe:
If you want more quick soup recipes for busy weeknights, check out my 30 Minute Chicken Tortilla Soup. If you’re really pressed for time and need a 20-minute soup, check out my In-A-Hurry Kale Chickpea Soup. Both recipes are as easy as this Orzo soup.
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More soup recipes you will love:
- Sopa De Fideos is bursting with delicious classic flavors of Mexican Noodle Soup. A must try!
- Amanda’s Meatball Soup is easy to make and makes a delicious, hearty meal. Great for fall!
- This Sausage Mushroom & Wild Rice Soup is very tasty and is less than 200 calories per cup.
- Another delightful broth-based soup is this Chicken and Bean Soup. Easy to make and wonderful for lunch.
- Rustic Garlic Potato Soup is ideal for chilly days. It keeps well in the refrigerator and can also be frozen for future meals.
- Vegetable Rice Soup, this easy one-pot soup is great for filling up on those good-for-you veggies!
Italian Sausage Tomato Orzo Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 lb. Italian sausage links casings removed; rolled into bite-sized pieces
- 1/2 cup red onion diced
- 3 cloves garlic finely chopped
- 2 stalks celery chopped
- 1 cup whole wheat orzo pasta
- 3 cups reduced-sodium chicken broth
- 3 cups water
- 30 oz diced tomatoes 2 15-oz cans
- 1 tablespoon dried Italian seasoning
- 1 tablespoon dried Oregano
- 1/2 teaspoon ground fennel
- 1 teaspoon salt
- black pepper to taste
Instructions
- In a 3.5-quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min).
- Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.
- To the heated, oiled pan, add onion, garlic, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min).
- Add orzo; sauté to lightly brown (2-3 min).
- Add chicken broth, water, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.
- Bring to boil; continue boiling until pasta is cooked through (about 10 min); add sausage back to pot about halfway through boiling process.
- Serve warm.
Traci Antonovich
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Andi says
This soup was very tasty! It definitely did not fit in my 3-qt soup pot – maybe you meant 5 qt?
Amanda Formaro says
Hi Andi! Woops, that should have said 3.5 quart… I can see where the 3 QT presents a challenge since the liquids alone yield about 9 cups before simmering. So, a 4 QT will work fine for this recipe, but if you prefer a really roomy pot, definitely go for the 5 QT. Thanks for bringing that to our attention, I’ve corrected the recipe.
Pete says
Awesome recipe……. used hot italian sausage, added baby spinach, and substituted farro for the orzo ……. so good! thanks for sharing !
Amanda Formaro says
Sounds delicious!
Jason says
Made this soup this evening.. So flavorful and yummy!! I added Tuscan Kale for some color and used a spicy chicken sausage.. I will definitely make this soup again and again..
Amanda Formaro says
So glad you enjoyed it as much as we do, thanks Jason!
Mary says
Doubled the recipe since I had little more than a pound of sausage. Browned sausage and put all in but pasta in crock pot to cook all day hope it comes out good.
Also was going to freeze some just going to leave out pasta till I eat it next time.
Amanda Formaro says
I hope you like it!
Jeff says
I made this recipe this evening. I followed the recipe exactly, except that the sausage was Italian made with ground lamb. I had to substitute Greek seasoning for the called for Italian seasoning. The result was superb, delicious. I will make this recipe many times as it has earned a place in my “favorites” file. Many thanks for sharing!
Amanda Formaro says
Thanks so much Jeff, so glad you enjoyed it! Love the Greek substitutions as well :)
Nan says
Delicious! My family loved it…making it again tonight!!
Cindy says
This soup is soooo tasty!! I used the entire 1 lb. package of mild Italian sausage as well as following others’ suggestions to cook the orzo before putting in the soup. I cooked the orzo in chicken broth and used what was left in the pot in lieu of the water called for in the recipe. I didn’t have any fennel, but didn’t miss it. We loved it!! I give it 5 stars!!
Amanda Formaro says
Awesome!! We’re so glad it turned out delicious for you, Cindy! :)
Kristin says
This is a huge hit in my house! I only had Original Rotel on hand and it was perfect for my spicy family. Thank you!!!
Amanda Formaro says
That’s awesome, thanks for sharing Kristin! :)
Caroline says
Do you think this would freeze well? Or would the orzo be too mushy?
Amanda Formaro says
Hi Caroline. I asked Traci, the contributor of this recipe, and she said “Great question! I’ve never had a problem with mushy pasta in soups from the freezer (unless it was mushy before freezing). One way to avoid mushy pasta in soup (if you’re planning to freeze), is to cook the orzo only until it’s al-dente (slightly firm) and when you reheat, it will soften up.”
Susan says
Your picture doesn’t look as many tomatoes as mine. Did you add less for pictures?
Amanda Formaro says
Hi Susan. No, we didn’t add less…it’s just how we staged it. But if you find it’s too many tomatoes, you can cut it in half and use one can. Thanks for asking!
Danielle says
Hi I was wondering if the seasoning measurements are right for the oregano and Italian seasoning, it looked like a lot of seasonings floating on top when I put them in. Will they all get absorbed somehow?
Amanda Formaro says
Yes, the measurements are correct. However if you prefer to use less, you can reduce the measurements to your taste. :)
Pat says
Does this serve more than one as states? I was making for company!
Amanda Formaro says
A serving size is one cup :) It actually should serve 5-6