Sausage Orzo Soup

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.

1. In a 3.5-quart soup pot over medium-high flame, heat olive oil until shimmering.
2. Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.
3. To the heated, oiled pan, add onion, garlic, and celery. Sauté until fragrant and slightly tender, stirring as needed.
4. Add orzo and sauté to lightly brown (2-3 min).
5. Add chicken broth, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.
6. 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

• Pasta Fagioli
• Homemade Tomato Soup with Fresh Tomatoes
• Minestrone Soup
• Lasagna Soup
• Vegetable Beef Soup
• Chicken Parmesan Soup

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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.