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
Scale
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.
