Description
A comforting and hearty Italian Sausage Soup featuring browned sausage, aromatics, orzo pasta, and a rich tomato broth with Italian seasoning. This easy stovetop recipe is perfect for a cozy meal and can be customized with toppings like fresh parsley, croutons, and Parmesan cheese.
Ingredients
Scale
Main 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
Recommended Toppings
- Fresh parsley
- Croutons
- Parmesan cheese
Instructions
- Heat the oil: Heat the soup pot over medium-high heat. Add the olive oil and heat until shimmering.
- Brown the sausage: Add the Italian sausage and cook until browned, breaking it apart as it cooks. Transfer with a slotted spoon to a plate and set aside.
- Sauté vegetables: Drain excess grease, leaving about a teaspoon for sautéing. Add the onion, celery, and garlic, and sauté until tender and fragrant.
- Combine ingredients: Return the sausage to the pot. Add the orzo, tomatoes with their juice, chicken broth, Italian seasoning, salt, and pepper.
- Simmer the soup: Bring to a boil, then reduce to medium-low heat. Simmer for 15 minutes, stirring occasionally, until the orzo pasta is tender.
- Adjust consistency: Add water or more broth as needed to reach your desired soup consistency.
- Serve: Serve warm with recommended toppings of fresh parsley, croutons, and Parmesan cheese.
- Store leftovers: Cool completely. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Notes
- When substituting orzo with other pasta, adjust cooking time to ensure pasta is cooked to your liking.
- To thicken the soup, simmer longer to reduce excess liquid; add water or broth in small amounts if thinning is needed.
- Stir frequently during simmering to prevent orzo from sticking to the pot or clumping together.
- Orzo absorbs liquid as it cools; when reheating, add broth or water to restore the soup’s perfect consistency.
- Pressure cooker option: Use the sauté setting to brown sausage and vegetables. Add remaining ingredients, seal, and pressure cook on high for 1 minute for larger pasta or 0 minutes for orzo. Allow a 10-minute natural release, then quick release any remaining pressure.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
