Name: Italian Sausage and Orzo Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon Olive Oil; 1 pound Italian Sausage (mild or hot), casings removed if using links; ½ medium Onion, diced (about 1 cup); 2 ribs Celery, diced; 3 cloves Garlic, finely grated; ½ cup Orzo Pasta (uncooked), or 1 cup larger pasta type; 2 (14.5-ounce cans) Tomatoes (diced or crushed), undrained; 4 cups Chicken Broth; 1 teaspoon Italian Seasoning; ½ teaspoon Sea Salt, or more to taste; ¼ teaspoon Black Pepper; Water, as needed to adjust consistency; Fresh parsley; Croutons; Parmesan cheese

Jump to Recipe· 4.9 from 42 reviews

If you’re looking for a cozy, comforting bowl that’s bursting with Italian flavors, you’re in luck. This Italian Sausage and Orzo Soup Recipe is absolutely fan-freaking-tastic. Picture tender orzo pasta swimming in a rich tomato and chicken broth, studded with savory Italian sausage and fresh aromatics—pure deliciousness in every spoonful. Stick with me, because I’m going to share every tip and trick to help you nail this hearty soup that always feels like a warm hug on chilly days.

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Why This Recipe Works

Balanced Flavors: The spicy or mild Italian sausage perfectly complements the acidity of the tomatoes and the savory broth.
Quick and Easy: Ready in about 30 minutes, it’s ideal for busy weeknights without sacrificing depth of taste.
Versatility: You can easily tweak pasta shape, sausage type, or seasoning according to your pantry or mood.
Comforting Texture: The little orzo pearls add an irresistible, silky texture that makes this soup extra satisfying.

Italian Sausage and Orzo Soup, Italian sausage and orzo soup, hearty Italian sausage soup, easy Italian sausage soup, comforting soup recipes - A white pot filled with a thick tomato soup that has three visible layers: a bright red tomato base with a smooth texture, mixed with small chunks of cooked ground meat in brown color, and short, oval-shaped pieces of light yellow pasta scattered throughout. A black ladle scoops some soup near the center, showing all three layers together with a shiny, moist texture. The pot is on a white marbled surface with a black-and-white striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Italian Sausage and Orzo Soup Recipe plays its part in building layers of flavor and texture. Choosing the right sausage and fresh aromatics sets a solid foundation, while orzo offers just the right bite. Here’s what you’ll need and why these staples shine together.

Italian Sausage and Orzo Soup, Italian sausage and orzo soup, hearty Italian sausage soup, easy Italian sausage soup, comforting soup recipes - Flat lay of a small white ceramic bowl of golden olive oil, a pile of fresh Italian sausage meat, half a medium yellow onion diced, two bright green celery ribs chopped, three peeled garlic cloves finely grated, a small white ceramic bowl of uncooked orzo pasta, a simple white ceramic bowl filled with bright red diced tomatoes with juice, a small white ceramic bowl of rich golden chicken broth, a small white ceramic bowl of mixed Italian seasoning herbs, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of cracked black peppercorns, fresh sprigs of green parsley placed neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Provides a flavorful base for sautéing and adds a subtle fruity richness.
Italian Sausage: Mild or hot depending on your preference—it’s the star protein with plenty of seasoning packed in.
Onion: Adds natural sweetness and depth when sautéed until tender.
Celery: Offers a fresh, earthy crunch that balances richer ingredients.
Garlic: Finely grated for an even distribution of pungent aroma and flavor.
Orzo Pasta: Small, rice-shaped pasta that cooks quickly and thickens the soup nicely.
Tomatoes (canned, diced or crushed): Their natural acidity brightens the broth and adds heartiness.
Chicken Broth: The flavorful liquid base, use a good-quality broth for best results.
Italian Seasoning: A blend of herbs that tie the ingredients together beautifully.
Sea Salt & Black Pepper: Essential to season properly and enhance all those delicious flavors.
Water: Adjusts soup consistency to your liking—sometimes a splash is all you need.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Italian Sausage and Orzo Soup Recipe is like a blank canvas for you to make your own. I love tossing in extra veggies like spinach or kale on busy nights, but you can also swap orzo with other pasta shapes or even gluten-free versions. Don’t hesitate to make it your own!

Add Veggies: When I add chopped spinach in the last few minutes, it gives a fresh pop and boosts nutrition.
Mild vs Spicy Sausage: I prefer mild sausage for family meals, but swapping to hot adds a fantastic kick.
Herb Variations: Sometimes I throw in fresh basil or a pinch of red pepper flakes for a personal touch.

Step-by-Step: How I Make Italian Sausage and Orzo Soup Recipe

Step 1: Brown the Sausage with Love

First, heat a tablespoon of olive oil in your soup pot over medium-high heat until it shimmers—that’s the sign it’s hot enough. Add the Italian sausage (don’t worry about removing casings if you’re using links, just break it up as it cooks). Let it brown thoroughly, which unlocks those rich, meaty flavors. Once browned, scoop it out with a slotted spoon and set it aside. Drain most of the grease, but leave about a teaspoon behind to flavor the veggies.

Step 2: Sauté Onion, Celery, and Garlic

In the same pot, add diced onion and celery. Sauté them until they’re soft and starting to turn translucent, about 5 minutes. This gentle cook brings out their sweetness without browning. Then stir in the finely grated garlic—no big chunks here! Cook just until fragrant, about 30 seconds to a minute. This step creates a wonderful aromatic background for your soup.

Step 3: Combine and Simmer

Return the browned sausage to the pot. Pour in your orzo pasta, canned tomatoes with their juice, chicken broth, Italian seasoning, salt, and pepper. Give everything a good stir, then crank the heat to bring the pot to a boil. Once boiling, reduce to medium-low heat and let it simmer gently for 10–15 minutes, stirring occasionally. You want the orzo tender but not mushy, so keep an eye on it!

Step 4: Adjust Consistency and Serve

If the soup feels too thick, slowly add a splash of water or more broth until it reaches your preferred consistency. Taste and adjust salt and pepper as needed. Serve it warm, topped with fresh parsley, crunchy croutons, and a sprinkling of Parmesan cheese—trust me, it’s magic.

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Pro Tips for Making Italian Sausage and Orzo Soup Recipe

Don’t Rush Browning: Taking your time browning the sausage adds depth and keeps the texture delightful.
Stir During Simmering: Orzo can stick easily; stir often to prevent clumping and uneven cooking.
Adjust Liquid Gradually: It’s better to add water or broth slowly, so you don’t end up with a watery soup.
Reheat Smartly: Orzo absorbs liquid when chilled, so add broth or water when reheating to restore that perfect soup texture.

How to Serve Italian Sausage and Orzo Soup Recipe

Garnishes

Whenever I serve this soup, I love adding freshly chopped parsley for a burst of color and freshness. Some crisp croutons on top add a lovely crunch, and I never skip a generous sprinkle of Parmesan cheese—it melts into the hot soup and takes everything to the next level.

Side Dishes

This soup pairs beautifully with a crusty Italian bread or garlic breadsticks to soak up every last drop. On days when I want to keep things light, a simple arugula salad dressed with lemon vinaigrette rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I sometimes serve this soup in mini bread bowls—it’s both impressive and delicious. Another idea I adore is layering it with a sprinkle of fresh basil leaves and a drizzle of good-quality olive oil just before serving to make it feel restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I like to cool my leftovers completely before transferring the soup to airtight containers. It stays fresh in the fridge for up to five days—perfect for busy weeks when you just want to reheat and enjoy.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers, leaving a little headspace because the pasta expands. When thawed, the texture remains great with minimal separation, just like freshly made.

Reheating

When reheating, gently warm the soup on the stove over low heat, adding a splash of broth or water to loosen it up. Stir often until heated through so the orzo doesn’t clump or dry out.

FAQs

Can I use turkey sausage instead of Italian sausage?

Absolutely! Turkey sausage is a leaner option that works well in this soup, though the flavor will be milder. You might want to boost the seasoning with extra Italian herbs or a pinch of red pepper flakes to keep that bold taste.
Can I make this soup in a pressure cooker?

Yes! Use the sauté function to brown the sausage and veggies first, then add the rest of the ingredients and pressure cook on high for zero to one minute (one minute if you’re using a larger pasta). Let it naturally release pressure for 10 minutes before finishing with a quick release. It saves time without compromising flavor.
What’s the best way to prevent the orzo from becoming mushy?

Keep a close eye on cooking time and stir frequently to prevent sticking. I usually taste the orzo a couple of minutes before the suggested cooking time ends to ensure it’s tender but still has a bit of bite. Drain or add liquid as needed.
Can I add other vegetables to this soup?

Definitely! Chopped spinach, kale, zucchini, or even carrots all make great additions. Just add them during the sauté step or toss in leafy greens at the end to wilt gently.
How do I adjust the soup if I want it thicker or thinner?

To thicken, let the soup simmer uncovered to reduce some of the liquid. For a thinner texture, gradually add chicken broth or water until you reach your desired consistency.

Final Thoughts

This Italian Sausage and Orzo Soup Recipe has quickly become my go-to when I want something both comforting and quick. Every time I make it, I’m reminded how simple ingredients come together to create something deeply satisfying. I promise, once you try it, it’ll be on your weekly rotation too. So, grab your favorite pot, and let’s get cooking—you and your family are going to love this one!