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
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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.
- 8 Ounces Isn’t Always 1 Cup - January 23, 2026
- Marinara Sauce - January 6, 2026
- Gingerbread Martini - December 18, 2025
pepperpie says
This was so delicious, I pretty much made it as written, except for the addition of fresh spinach at the end. I even ground fennel seed in my mortar and pestle! My husband even gave it a 10/10. Adding it to the rotation- thanks!
Amanda Formaro says
It’s one of our favorites, so glad you enjoyed it so much! I also grind the fennel seeds in my mortar and pestle. Ground fennel is hard to find in grocery stores!
Kelly says
Only one store in my area carries ground fennel. I have fennel seeds and I have a coffee bean grinder, but I grind my weed in that for the last 20 years. No way my fennel can use that. I will figure it out, 😊
Amanda Formaro says
ha! I finally found ground fennel near me after checking multiple stores. But when I couldn’t find it, I just smashed the fennel seeds with a mortar and pestle. If you don’t have one, you should be able to smash them with something else.
Jenny says
This was amazing! We are stuck un the house because of an ice storm, and I just happened to have all ingredients on hand. I followed the recipe exactly and it came out perfectly. My husband, 8 year old son and I all loved it! Will definitely make again.
Amanda Formaro says
Thanks Jenny! So glad you loved it as much as we do!
Monica Lundquist says
I found that there was way too much oregano and Italian seasoning. One tablespoon of each according to the recipe. I am wondering if that is a typo, should it be one teaspoon of each? I made it, but these seasonings were too overwhelming. I ended up adding more broth, adding some parsley leaves and some potatoes (which I later removed) to absorb the overwhelming flavors. Please confirm if these amounts are incorrect in the recipe and if so, what the correct amounts should be, thanks!
Amanda Formaro says
The amounts are correct. I’ve made it four times with those measurements and everyone loves it. But herb flavors are a personal preference, so it’s understandable if you felt they were too much. Sorry you didn’t like it!
Aminkos says
This soup is perfect for a wet cool autumn day. The flavors are a beautiful blend. I will definitely be making it again.
Amanda Formaro says
So glad you enjoyed it as much as we do!
Taylor says
Can’t wait to make this for the cool fall day. It was hard finding orzo in my grocery store, but finally found it in the international isle. Thanks for sharing the recipe.
Amanda Formaro says
I hope you loved it! I’ve made it three times in the last month!
Janet Bradley says
Could I use a large can of Crushed tomatoes instead of diced tomatoes? I’m not a tomato person, but I do use the crushed ones.
This soup sounds amazing, and I want to make it.
Thanks, Janet
Amanda Formaro says
Yes absolutely!
Cindy says
Fabulous! Love this soup! I use a lb of sausage because I love it. Next time I will try 3/4 cup of the orzo so I have a little more broth. I omitted the fennel cause I didn’t have that nor could I find it at my local store. Paired it with some garlic sourdough bread. Delicious!
Amanda Formaro says
Thanks Cindy! I actually just made this again the other day. My mother in law is in town visiting (my daughter just got married) and she loved it too!
cindy says
Is there a difference in using Italian sausage in the casings verses buying it in bulk?
Amanda Formaro says
Not at all!
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