Soup season is here, but this Italian soup is so good we make it year-round. Italian Sausage Tomato Orzo Soup is an easy, savory, recipe made with Italian sausage, tomatoes, plump orzo, onion, garlic, and lots of delicious seasonings.
Why this recipe works
Think of an Italian Wedding Soup with all-pork sausage meatballs. This savory, comfort soup is on the table in only 30 minutes. 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.
This soup is the ultimate comfort food. We love our tomato soup for lunch, but this orzo soup is worthy of dinner! It’s a broth-based, one pot, savory recipe that requires only a few basic cooking techniques. The sausage and tomatoes give it a sweet and savory flavor while the orzo delivers that pasta-shaped-like-rice goodness that everyone loves.
How to Make Italian Sausage Tomato Orzo Soup
These step by step instructions are here to help you understand how to make this soup. Please scroll down to simply print out the full recipe!
- 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 the boiling process.
- Serve warm.
Kitchen Tips
- You can add leafy greens to up 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.
- If you like a topping on your soup, add croutons, shaved parmesan cheese, or try kale chips for something different!
- We love fresh bread from the oven and this homemade Italian bread recipe is the perfect accompaniment.
- Rolling the sausage into mini meatballs is fun, but you can shorten prep time by simply browning the sausage in chunks.
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.
More Soup Recipes You’ll 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!
- If you need a quick idea, try my comforting and delicious egg drop soup.
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Italian Sausage Tomato Orzo Soup
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate It Save ItIngredients
- 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
Things You'll Need
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.
Video
Expert Tips & FAQs
- You can add leafy greens to up 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.
- If you like a topping on your soup, add croutons, shaved parmesan cheese, or try kale chips for something different!
- We love fresh bread from the oven and this homemade Italian bread recipe is the perfect accompaniment.
- Rolling the sausage into mini meatballs is fun, but you can shorten prep time by simply browning the sausage in chunks.
Nutrition
This post was originally published on this blog on Sep 13, 2016.
Traci Antonovich
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Scott says
Question, the orzo is it pre cooked to brown it? I’d assume it is…
Amanda Formaro says
No it’s not precooked :) You are browning the dry pasta.
Amy Rullo says
Funny story..I make this all the time..a family fave til last month when I made it and it was so blah and we were like What the heck?!? Next day I opened my microwave and found the sausage in there where I had left it to stay warm while I was cooking the soup! 😂 So yeah, I forgot the sausage!
Amanda Formaro says
Haha!!
Linda says
Absolutely delicious!! Perfect fall and winter recipe.
Comfort food!!
San says
One more thing…I always put the orzo, pastine, tortilini on the side and add it to each bowl, then it doesn’t soak up all the broth and get soggy.
San says
To help with the “watery” soup use a couple of spoonfuls of ” better than bouilion” it’s really good. If you are watching sodium be careful with it. But I’ve had it fix many soups.
Amanda Formaro says
The reason for the water is because the orzo soaks up the liquid
Susanna says
Really delicious and quite easy. I added some frozen spinach for color. Will definitely make again.
Janet Bradley says
Could I use crushed tomatoes vs the tomatoes listed. Could I also use all broth and no water, I ask this based on other reviews. But I love everything that is in this soup…especially the orzo.
Thanks, Janet
Amanda Formaro says
Yes to both!
Don says
This my all-time favorite, go-to comfort food soup!! I use all broth and don’t add any water. Also, I toss in a healthy handful (or three!) of spinach at the end. Amazing. Thanks!
Amanda Formaro says
Love the addition of the spinach! Thank you!
Sandra Hunter says
Thank you for the great recipes!
Jessica P says
I found this was wayyyyyy too watery!!! I added in about 2 more cups of chicken broth and salt and nothing would make the watery taste go away. I was so excited to try this but this was not a good one for me. Not sure where I went wrong & even had my husband review the ingredients too to make sure I wasn’t crazy.
Amanda Formaro says
All I can think of is that you missed an ingredient somewhere. I’ve never heard anyone call this soup watery or tasteless. The opposite in fact. I make it several times a year and everyone always loves it.
Cheryl says
I too thought it was watery and not as much flavor as I thought it’d have. I added more salt also
Don says
I just use all broth, omit the water!
Danny says
Jessica I haven’t made this yet but when I read the recipe I knew it would be watery. You NEVER add water to a soup! Trust me I’m Italian I know. Once it’s watery you are right, you can add all you want and it still wont work. And NEVER use low sodium broth! Low sodium means no flavor. Unless you have to because of health issues. I’m thinking one 14 ounce can of tomatoes with juices (Diced, Whole, Stewed your choice) would be sufficient. And I will use one 32oz. box of broth.
Danny says
And also a full pound of sausage or 20oz. of Turkey sausage. 1/2 pound is nothing.
Beth says
I’m sorry to say that I also found this very watery. Feels like it needs some thing else…. mine looked nothing like the photos here. It was more watery and had a lot more tomato. I do appreciate the time the author put into posting this but it just wasn’t for me.
Pieshta says
This recipe looks and sounds delicious, but judging by the photo, I can’t believe there’s nearly a quart of tomatoes in this soup. Am I missing something?
Amanda Formaro says
It’s two standard 15-oz cans, so yes almost a quart. :)