There is something incredibly comforting about a warm bowl of Italian Sausage Orzo Soup Recipe that just feels like a big, delicious hug. This soup brings together fragrant Italian sausage, tender vegetables, and delicately cooked orzo pasta in a flavorful broth that sings with herbs and a touch of tomato richness. It’s the kind of dish that fills your kitchen with irresistible aromas and invites you to slow down, savor each spoonful, and share it with loved ones. Whether you are craving a simple weeknight meal or a soul-warming lunch, this Italian Sausage Orzo Soup Recipe is always a winner.
Ingredients You’ll Need
Don’t let the list intimidate you; these ingredients are straightforward but each one plays a crucial role in building a deep, harmonious flavor and appealing texture. From the savory sausage to the fresh spinach, every component makes this soup feel special and satisfying.
- 1 tablespoon olive oil: The perfect base for sautéing your veggies and releasing their natural sweetness.
- 1 cup finely diced yellow onion: Adds a savory foundation and gentle sharpness.
- 1 cup finely diced carrots: Brings a subtle sweetness and bright color.
- 3/4 cup finely diced celery: Adds a mild bitterness and crunchy texture that softens while cooking.
- 2 teaspoons minced garlic: Boosts flavor with its aromatic punch.
- 1 green bell pepper (diced): Adds freshness and a slight peppery bite.
- 1 pound ground Italian sausage: The star protein, packed with herbs and spices that define the soup’s character.
- 1 teaspoon Italian seasoning: Classic herb blend that amplifies Italian flavors.
- 1 tablespoon dried basil: Adds a sweet, slightly minty note.
- 2 teaspoons dried oregano: Earthy and pungent, balancing the richness.
- 2 tablespoons tomato paste: Deepens the tomato flavor with a concentrated sweetness.
- 1 cup diced red potatoes: Adds subtle earthiness and heartiness to the soup.
- 6 cups beef broth: Provides a rich, savory base that complements the sausage perfectly.
- 2 (14.5-ounce) cans diced tomatoes: Fire-roasted if you like a smoky touch, adding bright acidity and texture.
- 3/4 cup uncooked orzo pasta: Tiny pasta pearls that soak up the flavors beautifully without overpowering the soup.
- 2 cups fresh baby spinach: Adds a pop of color and a mild, fresh taste that balances the richness.
- Parmesan cheese (optional): A finishing touch that melts into the soup for extra creaminess and umami.
How to Make Italian Sausage Orzo Soup Recipe
Step 1: Prep Your Veggies
Start by finely dicing the onions, carrots, and celery—the classic mirepoix trio that forms the flavor backbone. Mince the garlic for that savory kick, then dice your potatoes and green bell pepper to add texture and freshness later on. Getting everything ready upfront makes the cooking smooth and enjoyable.
Step 2: Sauté Vegetables to Tenderness
Heat the olive oil in a large pot and gently cook the onion, carrots, and celery over medium heat until they become tender and fragrant—about 7 to 9 minutes. Stir often to avoid sticking. Next, add the garlic and diced green bell pepper, letting them cook for another 3 to 4 minutes. This step releases layers of flavor that make your soup so comforting.
Step 3: Brown the Sausage
Push the veggies to the sides of the pot then add the ground Italian sausage right in the middle. Season it lightly with salt and pepper, then let it brown without moving it for a minute to get a nice crust. Flip and brown the other side, then break it into small crumbles with a wooden spoon. Toss in Italian seasoning, basil, oregano, tomato paste, and the diced potatoes. Stir well to coat everything in the sausage’s delicious flavor.
Step 4: Add Broth and Tomatoes
To the pot, add the canned diced tomatoes along with their juices. Stir everything together for about a minute to let the tomato paste blend in fully. Pour in the beef broth and bring the mixture to a boil. Then, lower the heat and let it simmer gently for 15 to 20 minutes. This waiting time allows your potatoes and other veggies to become tender and soak up all those lovely herbs.
Step 5: Cook the Orzo
While the soup simmers, cook your orzo pasta separately in salted boiling water according to the package instructions. Cooking it apart ensures it doesn’t get mushy when combined with the soup during serving, and rinsing with cool water stops the cooking process. Set it aside until you’re ready to assemble everything together.
Step 6: Finish the Soup
Once your soup is off the heat, stir in the fresh baby spinach leaves—they will wilt quickly from the residual warmth, adding freshness and vibrancy. If you’re enjoying the soup right away, stir the cooked orzo in as well. If saving leftovers, keep the orzo separate to maintain its perfect texture. Adjust any seasonings now to your liking, and if you enjoy a little heat or herbal contrast, toss in some red pepper flakes or fresh herbs before serving.
Step 7: Serve and Enjoy
Ladle the hot, fragrant soup into bowls and, if desired, sprinkle with freshly grated Parmesan cheese for a silky, salty finish. Pair with crusty, hearty bread to soak up every last drop of this comforting Italian Sausage Orzo Soup Recipe.
How to Serve Italian Sausage Orzo Soup Recipe
Garnishes
Enhance your serving with a sprinkling of Parmesan cheese or some fresh chopped parsley for a vibrant finish. A drizzle of good quality olive oil or a pinch of crushed red pepper can add an extra spark if you love a bit of heat.
Side Dishes
This soup pairs beautifully with warm, crusty bread like ciabatta or a classic baguette for dipping and sopping. A simple green salad dressed with lemon and olive oil or a light caprese salad can complement and lighten the meal perfectly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls to make each bowl feel extra special. You can also top with toasted pine nuts or a swirl of pesto for added texture and flavor complexity. Serving it family-style in a rustic pot encourages sharing and adds to the cozy vibe.
Make Ahead and Storage
Storing Leftovers
Keep leftover soup in an airtight container in the refrigerator for up to 4 days. If you separated the orzo earlier, store it separately to avoid it becoming mushy. When ready to eat again, you can combine them back together during reheating.
Freezing
This soup freezes well but for best texture, freeze the soup broth and sausage mixture without the orzo. You can freeze it in freezer-safe containers for up to 3 months. When ready, thaw overnight in the fridge before reheating and adding freshly cooked orzo.
Reheating
Gently reheat the soup on the stovetop over medium heat, stirring occasionally. If you have leftover orzo separate, you can stir it in once the soup is warmed through. Add fresh spinach or toppings at this time to refresh the flavors.
FAQs
Can I use spicy Italian sausage instead of mild?
Absolutely! Using spicy sausage will add a pleasant kick to your Italian Sausage Orzo Soup Recipe. Just taste and adjust any additional seasoning so it’s balanced.
Is it okay to substitute chicken broth for beef broth?
Yes, chicken broth will work just fine and offers a lighter alternative, though beef broth gives the soup a richer, heartier flavor.
Can I make this soup vegetarian?
To make a vegetarian version, swap the sausage with plant-based Italian sausage or omit it entirely and add extra beans or mushrooms for texture and protein.
How do I keep the orzo from getting mushy?
Cooking the orzo separately and adding it right before serving helps keep the pasta perfectly al dente and prevents it from absorbing too much liquid and getting mushy.
What other greens can I use instead of spinach?
Kale, Swiss chard, or even arugula can be great substitutes that add their own unique flavor and nutrition, just add them at the end to wilt similarly.
Final Thoughts
This Italian Sausage Orzo Soup Recipe is such a heartfelt dish that warms you up from the inside out while impressing with its delicious depth of flavor. It’s simple enough for busy nights, yet so satisfying and soothing, it quickly becomes a favorite. I can’t wait for you to make it, share it, and enjoy the cozy magic this soup brings to your table.
Print
Italian Sausage Orzo Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and flavorful Italian Sausage Orzo Soup combining tender vegetables, savory Italian sausage, and tender orzo pasta in a rich tomato and beef broth base. This comforting soup is perfect for a family meal and can be customized with your favorite toppings and fresh herbs.
Ingredients
Vegetables
- 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 cup diced red potatoes (1/2-inch pieces)
- 2 cups fresh baby spinach
Meat
- 1 pound ground Italian sausage (mild or spicy)
Dry and Canned Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 6 cups beef broth (or stock)
- 2 (14.5-ounce) cans diced tomatoes (fire-roasted for smoky flavor, undrained)
- 3/4 cup uncooked orzo pasta
Optional Toppings
- Parmesan cheese
- Red pepper flakes
- Fresh herbs (such as basil or parsley)
Instructions
- Prep Veggies: Finely dice the onion, carrots, and celery. Mince the garlic. Dice the red potatoes into 1/2-inch pieces and the green bell pepper into 1/4-inch pieces.
- Cook Veggies: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 7 to 9 minutes, stirring often, until the vegetables are tender. Add the minced garlic and diced green pepper and cook for an additional 3 to 4 minutes. Push the vegetables to the sides of the pot.
- Brown Sausage: Add the ground Italian sausage to the center of the pot. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Let the sausage brown on one side for about 1 minute, then flip and brown the other side. Break the sausage into small crumbles using a wooden spoon. Stir in Italian seasoning, dried basil, dried oregano, tomato paste, and diced potatoes to coat everything evenly.
- Add Broth: Add the undrained diced tomatoes to the pot and stir for 1 minute. Pour in the beef broth, then bring the soup to a boil. Reduce the heat to low and let it simmer for 15 to 20 minutes, or until the vegetables are tender.
- Cook Orzo: While the soup simmers, cook the orzo pasta in salted boiling water (use 1 teaspoon salt per 4 cups of water) according to the package instructions. Once cooked, drain and rinse the orzo briefly with cool water for about 15 seconds to stop the cooking process and prevent sticking. Set aside.
- Finish Soup: Remove the soup from heat and stir in the fresh baby spinach until it wilts. If you plan to eat the soup immediately, stir in the cooked orzo pasta. If serving later, keep the orzo separate to avoid it becoming mushy. Adjust seasoning with salt, pepper, red pepper flakes, and fresh herbs as desired.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese. Serve with hearty bread for a complete meal.
Notes
- For a smoky flavor, use fire-roasted diced tomatoes.
- To prevent orzo from becoming mushy if storing leftovers, keep it separate and add it to individual servings when reheating.
- Add red pepper flakes for a spicy kick—adjust according to your heat preference.
- Fresh herbs like basil or parsley enhance the aroma and flavor when added just before serving.
- Pair with crusty bread or garlic bread to soak up the delicious broth.
