This one-pot, 30-minute sausage orzo soup recipe is brimming with flavor from Italian sausage, tomatoes, orzo, garlic, and a lineup of savory seasonings.
Why this recipe works
Sausage orzo soup checks all the boxes for a hearty, comforting soup. Italian sausage, tomatoes, tender orzo, garlic, onion, and plenty of seasonings bring tons of flavor to this broth-based soup. Serve with some homemade Italian bread and you’ll understand exactly why we love it so much!
Sausage tomato orzo soup is similar to Italian wedding soup except we use all pork meatballs and toss tomatoes into the mix. The orzo pasta is probably my favorite part. The soup as a whole is filling yet light and is honestly good year-round, not just in the wintertime.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SAUSAGE – We removed the casing from Italian sausage links and rolled them into small bite-sized pieces. Mild or hot Italian sausage both work well, it’s up to you! You can just as easily use ground Italian sausage if that’s easier.
TOMATOES – You’ll need two 15-ounce cans of diced tomatoes. I typically make mine with fire-roasted tomatoes for that extra kick of flavor and a touch of heat. Again, that’s a personal preference kind of thing. The tomatoes add a welcome touch of texture.
ORZO – You can use regular or whole wheat orzo here. We have successfully substituted an equal amount of pearl couscous for the orzo in this soup if you prefer to use that instead. Acini di pepe and even ditalini I imagine would be great as well!
SEASONINGS – Don’t skimp out on the seasonings, they play a huge role in the flavor profile of this soup. Italian seasoning, dried oregano, ground fennel, salt, and pepper do the trick perfectly. If you’re looking for a little bit of spice, try adding some red pepper flakes.
How to Make Sausage Orzo Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a 3.5-quart soup pot over medium-high flame, heat olive oil until shimmering.
- 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.
- Add orzo and sauté to lightly brown (2-3 min).
- Add chicken broth, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.
- Bring to boil and continue boiling until pasta is cooked through (about 10 min). Add sausage back to pot about halfway through the boiling process. Serve warm.
Frequently Asked Questions & Expert Tips
Yes, you can easily substitute the Italian sausage with chicken sausage, ground beef, or ground turkey.
You can always add some leafy greens to the soup such as spinach or kale. If you decide to add any greens, just toss them in near the end of the cooking cycle as they don’t take long to cook. It would also be great with a can of kidney beans or black beans tossed in.
Store the cooled leftover soup in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through.
Serving Suggestions
Serve your sausage tomato orzo soup with hunks of crusty bread (or garlic bread) on the side. It’s also great with a leafy dinner salad. Optionally garnish with oyster crackers, croutons, or grated parmesan cheese. Enjoy!
More Soup Recipes
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Sausage 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 Rate ItIngredients
- 2 Tablespoons olive oil
- ½ pound Italian sausage links casings removed; rolled into bite-sized pieces
- ½ cup red onion diced
- 3 cloves garlic finely chopped
- 2 stalks celery chopped
- 1 cup orzo pasta
- 6 cups reduced-sodium chicken broth
- 30 ounces diced tomatoes two 15-oz cans
- 1 Tablespoon dried Italian seasoning
- 1 Tablespoon dried Oregano
- ½ teaspoon ground fennel
- 1 teaspoon salt
- black pepper to taste
Things You’ll Need
Before You Begin
- You can easily substitute the Italian sausage with chicken sausage, ground beef, or ground turkey.
- You can always add some leafy greens to the soup such as spinach or kale. If you decide to add any greens, just toss them in near the end of the cooking cycle as they don’t take long to cook.
- Rolling the sausage into mini meatballs is fun, but you can shorten prep time by simply browning the sausage in chunks.
- You can use regular or whole wheat orzo here. We have successfully substituted an equal amount of pearl couscous for the orzo in this soup if you prefer to use that instead. Acini di pepe and even ditalini I imagine would be great as well!
- Fire roasted diced tomatoes add a nice kick of heat. If you want your dish to be a little spicier I would recommend using hot Italian sausage or add a few shakes of red pepper flakes.
Instructions
- In a 3.5-quart soup pot over medium-high flame, heat olive oil until shimmering (about 1-2 min).2 Tablespoons olive oil
- Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.1/2 pound Italian sausage links
- To the heated, oiled pan, add onion, garlic, and celery. Sauté until fragrant and slightly tender, stirring as needed (3-4 min).1/2 cup red onion, 3 cloves garlic, 2 stalks celery
- Add orzo and sauté to lightly brown (2-3 min).1 cup orzo pasta
- Add chicken broth, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.6 cups reduced-sodium chicken broth, 30 ounces diced tomatoes, 1 Tablespoon dried Italian seasoning, 1 Tablespoon dried Oregano, 1/2 teaspoon ground fennel, 1 teaspoon salt, black pepper to taste
- Bring to boil and continue boiling until pasta is cooked through (about 10 min). Add sausage back to pot about halfway through the boiling process.
- Serve warm.
Expert Tips & FAQs
- Store the cooled leftover soup in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through.
Nutrition
This post was originally published on this blog on Sep 13, 2016 and has since been updated with new photos and expert tips. Original recipe contributed by Traci from The Kitchen Girl.
Amanda Davis
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Bh says
This is such an easy and delicious soup. I used hot Italian sausage..perfect.
Shirley says
Could I use a slow cooker?
Amanda Davis says
We haven’t tested that, but I’m sure you could!
Lisa Hartley Scott says
I made a lot of tweaks to this as it was very acidic and more tomato than broth. Sweetened with honey, added baking soda and half and half. Boosted nutrition with frozen chopped spinach and the final result was tasty. I will only add one can of tomatoes next time.
Rose says
This is definitely a soup I would make again! However, I would increase the amount of sausage and decrease the amount of orzo.