Hearty One-Pot Italian Sausage Orzo Soup: A Flavorful 30-Minute Meal
Craving a comforting, flavorful meal that comes together in a flash? This one-pot Italian Sausage Orzo Soup recipe is your answer. Brimming with robust Italian sausage, sweet and tangy tomatoes, tender orzo pasta, aromatic garlic, and a thoughtful lineup of savory seasonings, it’s a dish that promises warmth and satisfaction in just 30 minutes. Perfect for busy weeknights or a cozy weekend lunch, this soup is destined to become a staple in your culinary repertoire.
Why You’ll Love This Easy Sausage Orzo Soup
Our Italian Sausage Orzo Soup truly hits all the right notes for a hearty, comforting, and remarkably easy meal. It masterfully combines the rich, savory notes of Italian sausage with the bright acidity of tomatoes, the satisfying texture of tender orzo pasta, and the aromatic depth of garlic and onion. This broth-based soup is an explosion of flavor, designed to be both filling and surprisingly light, making it a fantastic choice any time of the year – not just for chilly winter evenings. Its one-pot nature means less cleanup, and the quick 30-minute cook time ensures you can enjoy a delicious homemade meal even on your busiest days. Serve it alongside some crusty Italian bread, and you’ll instantly understand why this recipe earns such rave reviews!
While sharing a comforting spirit with classics like Italian wedding soup, this sausage tomato orzo soup offers its own unique twist. Instead of traditional pork meatballs, we opt for flavorful Italian sausage pieces, and a generous inclusion of diced tomatoes adds a delightful tang and extra dimension to the broth. The small, rice-shaped orzo pasta, which cooks directly in the soup, is often cited as a favorite element, soaking up all the incredible flavors to create a truly satisfying bite.
Key Ingredients for Sausage Orzo Soup
Creating this delicious soup requires a straightforward list of ingredients, most of which you likely already have in your pantry. You’ll find a complete list of measurements and detailed instructions in the printable recipe card at the very end of this article. For now, let’s explore the stars of the show and some helpful substitution tips.
Ingredient Breakdown & Smart Substitutions
ITALIAN SAUSAGE – The cornerstone of this soup’s robust flavor comes from Italian sausage. We recommend removing the casing from Italian sausage links and rolling the meat into small, bite-sized pieces. This creates delightful mini meatballs that are easy to eat and distribute flavor evenly throughout the soup. Whether you prefer a mild or hot Italian sausage is entirely up to your taste; both variations will infuse the soup with incredible depth. If you’re looking to save a step, readily available ground Italian sausage works just as wonderfully and can be browned directly in the pot. For those seeking alternative protein options, ground chicken sausage, ground beef, or even ground turkey can be excellent substitutes, though they may alter the final flavor profile slightly.
TOMATOES – Two 15-ounce cans of diced tomatoes are essential for the soup’s vibrant color and tangy base. For an added layer of smoky depth and a subtle hint of heat, we highly recommend using fire-roasted diced tomatoes. This is a personal preference, but it truly elevates the complexity of the soup. The diced tomatoes also contribute a welcome textural element, complementing the tender pasta and savory sausage. Crushed tomatoes or even a blend of diced and crushed could work if you prefer a smoother soup texture.
ORZO PASTA – Orzo, a small rice-shaped pasta, is the perfect choice for this soup as it cooks quickly and adds a delightful chewiness. You can use either regular or whole wheat orzo, depending on your dietary preferences. We’ve had great success substituting an equal amount of pearl couscous for the orzo, which offers a similar size and texture. Other small pasta shapes like acini di pepe or even ditalini would also be fantastic alternatives, each lending a slightly different character to the dish.
SEASONINGS – Do not underestimate the power of these seasonings! They are crucial in developing the rich, authentic Italian flavor profile of this soup. A blend of Italian seasoning, dried oregano, ground fennel, salt, and black pepper works in harmony to create a wonderfully aromatic and savory broth. The ground fennel, in particular, contributes that signature sweet, anise-like note often found in Italian sausage. For those who enjoy a little extra warmth and kick, a pinch or two of red pepper flakes can be stirred in along with the other seasonings, perfectly complementing the fire-roasted tomatoes or hot Italian sausage.
AROMATICS & BROTH – Freshly diced red onion, minced garlic, and chopped celery form the aromatic foundation, sautéed to release their fragrant essences before the broth is added. Reduced-sodium chicken broth ensures you can control the overall saltiness of your soup, allowing the other flavors to shine without being overwhelmed. Vegetable broth can be easily swapped for chicken broth for a vegetarian-friendly option (paired with a plant-based sausage alternative).
Step-by-Step: How to Make Italian Sausage Orzo Soup
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious recipe. For the complete printable version of this recipe, including exact measurements and a full instruction list, simply Jump to Recipe at the bottom of this post.
- In a 3.5-quart soup pot or Dutch oven, heat the olive oil over medium-high flame until it shimmers, indicating it’s ready for cooking.
- Add the Italian sausage pieces to the hot oil and sauté them, stirring occasionally, until they are nicely browned and cooked through. Once done, transfer the cooked sausage to a plate and set it aside. This allows us to build flavors in the same pot.
- Return to the same pan, which should still have residual oil and flavorful bits from the sausage. Add the diced onion, minced garlic, and chopped celery. Sauté these aromatics until they become fragrant and slightly tender, stirring as needed, typically for about 3-4 minutes.
- Stir in the orzo pasta and sauté it for 2-3 minutes, allowing it to lightly toast and develop a nutty flavor before liquid is added. This step also helps prevent the pasta from becoming too sticky.
- Pour in the chicken broth, then add the diced tomatoes (including their juice). Stir in the Italian seasoning, dried oregano, ground fennel, salt, and black pepper. Give everything a good stir to combine all the wonderful flavors.
- Bring the soup to a rolling boil, then reduce the heat slightly to maintain a steady boil. Continue cooking until the orzo pasta is tender and cooked through, which usually takes about 10 minutes. Approximately halfway through this boiling process, add the reserved cooked sausage back into the pot. This ensures the sausage reheats and infuses its flavor without overcooking.
- Once the orzo is perfectly al dente and the flavors have melded, remove the soup from the heat. Serve warm and enjoy your delicious, homemade one-pot masterpiece!
Frequently Asked Questions & Expert Tips
Absolutely! While Italian sausage provides a unique and traditional flavor, this soup is incredibly versatile. You can easily substitute the Italian sausage with other ground meats like chicken sausage, ground beef, or ground turkey. If using ground beef or turkey, consider adding a pinch of dried fennel and a dash of Italian seasoning to the meat as it browns to replicate some of that classic Italian sausage flavor. For a vegetarian option, plant-based ground “sausage” or crumbled firm tofu can be used.
This soup is fantastic as is, but it also welcomes additional vegetables and other ingredients. You can always boost the nutritional value and texture by adding leafy greens such as fresh spinach or kale. If you decide to add any greens, simply toss them into the pot near the very end of the cooking cycle, allowing them to wilt for just a few minutes, as they don’t require much cooking time. A can of drained and rinsed kidney beans or black beans would also make a great addition, adding extra protein and fiber. Consider adding finely diced carrots or bell peppers along with the onion and celery for more vegetable goodness and color.
Storing your leftover soup is simple. Allow the soup to cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. When you’re ready to enjoy it again, reheat the soup on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. Alternatively, you can reheat individual portions in the microwave until hot. Keep in mind that orzo pasta tends to absorb more liquid as it sits, so you might want to add a splash of extra chicken broth or water when reheating to achieve your desired consistency.
Expert Tips for the Perfect Bowl
- Don’t skimp on sautéing: Browning the sausage and sautéing the aromatics (onion, garlic, celery) thoroughly is key to building a deep, rich flavor foundation for your soup.
- Toast the orzo: Briefly sautéing the dry orzo pasta before adding the liquids helps to develop a nuttier flavor and can prevent the pasta from becoming too starchy or sticky in the soup.
- Adjust spice level: If you love heat, opt for hot Italian sausage or add a pinch of red pepper flakes along with the other seasonings. For a milder soup, use mild Italian sausage and omit the red pepper flakes.
- Prevent mushy pasta: Orzo cooks quickly. Keep an eye on it during the final boiling stage. You want it tender but still with a slight bite (al dente). Overcooked pasta can become mushy.
- Control saltiness: Using reduced-sodium chicken broth gives you more control over the final salt content. Always taste and adjust salt and pepper at the end of cooking.
- Freezing options: If you plan to freeze large batches, consider cooking the orzo separately and adding it to individual portions upon reheating, as pasta can become very soft when frozen and thawed in soup.
Serving Suggestions for Italian Sausage Orzo Soup
This hearty Italian Sausage Orzo Soup is a meal in itself, but it pairs wonderfully with a few simple additions to create a complete and satisfying dinner. Serve generous bowls of your warm, comforting soup with thick hunks of crusty bread, perfect for soaking up every last drop of the flavorful broth. Garlic bread or cheesy breadsticks would also be a fantastic complement. For a lighter touch, a crisp, leafy dinner salad with a simple vinaigrette dressing provides a refreshing contrast to the richness of the soup. Optionally, garnish individual servings with a sprinkle of grated Parmesan cheese, a swirl of fresh basil, a few crunchy oyster crackers, or homemade croutons. However you choose to enjoy it, this soup promises a delightful and comforting culinary experience!
More Comforting One-Pot Soup Recipes
If you love the ease and satisfaction of this Italian Sausage Orzo Soup, you’re in for a treat! We have a collection of other beloved soup recipes that bring warmth and flavor to your table with minimal effort. Explore some of our other favorites:
- Classic Pasta Fagioli
- Hearty Minestrone Soup
- Deconstructed Lasagna Soup
- Wholesome Vegetable Beef Soup
I absolutely adore creating and sharing my kitchen adventures with all of you! Remembering to check back daily for new inspiration can be challenging, which is why I offer a convenient newsletter delivering fresh recipes directly to your inbox every time a new one posts. Simply subscribe today and start receiving your free daily dose of deliciousness!
Sausage Orzo Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 Tablespoons olive oil
- ½ pound Italian sausage links casings removed; rolled into bite-sized pieces
- ½ cup red onion diced
- 3 cloves garlic finely chopped
- 2 stalks celery chopped
- 1 cup orzo pasta
- 6 cups reduced-sodium chicken broth
- 30 ounces diced tomatoes two 15-oz cans
- 1 Tablespoon dried Italian seasoning
- 1 Tablespoon dried Oregano
- ½ teaspoon ground fennel
- 1 teaspoon salt
- black pepper to taste
Things You’ll Need
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Chef’s knife
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Cutting board
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3 qt soup pot
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Wooden spoon
Before You Begin
- 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.
- Rolling the sausage into mini meatballs is fun, but you can shorten prep time by simply browning the sausage in chunks.
- 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!
- Fire roasted diced tomatoes add a nice kick of heat. If you want your dish to be a little spicier I would recommend using hot Italian sausage or add a few shakes of red pepper flakes.
Instructions
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In a 3.5-quart soup pot over medium-high flame, heat olive oil until shimmering (about 1-2 min).2 Tablespoons olive oil
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Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.1/2 pound Italian sausage links
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To the heated, oiled pan, add onion, garlic, and celery. Sauté until fragrant and slightly tender, stirring as needed (3-4 min).1/2 cup red onion, 3 cloves garlic, 2 stalks celery
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Add orzo and sauté to lightly brown (2-3 min).1 cup orzo pasta
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Add chicken broth, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.6 cups reduced-sodium chicken broth, 30 ounces diced tomatoes, 1 Tablespoon dried Italian seasoning, 1 Tablespoon dried Oregano, 1/2 teaspoon ground fennel, 1 teaspoon salt, black pepper to taste
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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.
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Serve warm.
Expert Tips & FAQs
- 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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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.