Italian Sausage Orzo Soup

Why You’ll Love This Recipe

I love this soup because it combines everything I crave in one bowl—creamy, hearty, and comforting. The orzo soaks up the delicious broth and thickens it slightly as it cooks, making each bite satisfying. The Italian sausage brings a rich, savory flavor that pairs beautifully with the light creaminess of the broth. The fresh spinach adds a nice pop of color and a bit of freshness to balance out the richness of the soup. It’s quick to prepare and has minimal ingredients, yet feels like an indulgent dish!

What You’ll Need

Italian sausage – I used Johnsonville mild sausage for this recipe, but you can opt for spicy sausage if you like a little heat.

Onion, celery, and garlic – These aromatics build a delicious flavor base for the soup.

Flour – Helps thicken the broth.

Chicken broth – Adds a savory depth of flavor.

Tomatoes – Diced tomatoes, or fire-roasted for extra flavor.

Oregano – A pantry staple that adds a perfect Italian seasoning note.

Orzo – This rice-shaped pasta makes the soup hearty and satisfying.

Heavy cream – Adds that velvety texture to the broth.

Spinach – Fresh spinach gives the soup a nice pop of green and freshness.

Pro tip: The orzo cooks directly in the soup, absorbing some of the broth, so it will thicken the soup as it sits. If you plan on having leftovers, you might want to cook the orzo separately and add it in when reheating to prevent it from soaking up too much liquid.

How to Make Italian Sausage Orzo Soup

Sauté the Sausage: In a large soup pot, sauté the sausage over medium-high heat for about 7-10 minutes, breaking it up as it cooks, until browned. Remove the sausage from the pot and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of the fat in the pot (discard any excess).

Cook the Aromatics: Add the diced onion and celery to the pot, cooking for 4-5 minutes until softened. Add the flour and garlic, and cook for another minute, stirring constantly.

Add Broth and Tomatoes: Slowly pour in the chicken broth, stirring to dissolve the flour. Add the diced tomatoes, oregano, and the browned sausage back into the pot. Increase the heat to high and bring the soup to a gentle boil.

Simmer with Orzo: Once the soup is boiling, add the heavy cream and orzo. Reduce the heat and simmer for about 12 minutes or until the orzo is tender, stirring occasionally so the orzo doesn’t stick to the bottom of the pot.

Add Spinach and Season: Stir in the spinach until wilted. Season the soup with salt and pepper to taste, and it’s ready to serve!

Servings and Timing

Servings: 6 servings

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Variations

Spicy Sausage: If you like a bit of heat, you can use spicy Italian sausage or add some crushed red pepper flakes to the pot.

Substitute Greens: If you prefer kale over spinach, it works wonderfully, just add it earlier as it takes longer to soften.

Substitute Meat: Ground beef can be used instead of sausage, though you may need to increase the seasonings to get that full, savory flavor.

What to Serve With Italian Sausage Orzo Soup

This soup is already hearty enough to be a complete meal, but if you’d like to add sides, it pairs wonderfully with:

A slice of fresh crusty bread or dinner rolls.

Garlic bread is always a great addition for dipping.

A fresh salad, like a spring mix with homemade Italian dressing, or a Caesar salad with my 10-Minute Caesar Dressing and Garlic Parmesan Croutons.

Leftovers and Storage

This soup will keep in the fridge for 3-4 days. The orzo will absorb the broth the longer it sits, so if you’re storing leftovers, you may want to add a splash more chicken broth or cream when reheating. If you plan to freeze it, I recommend waiting to add the orzo, cream, and spinach until you’re reheating. The soup can be frozen as-is, but the texture of the broth and orzo may change slightly upon thawing.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, you can substitute with other small pasta shapes like ditalini, small shells, or elbow macaroni. Just adjust the cooking time as needed.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day after the flavors have melded together. It’s a great dish to prepare in advance!

How do I prevent the cream from curdling in the soup?

To prevent curdling, use heavy cream instead of lower-fat alternatives like milk or half-and-half. The acidity from the tomatoes and high heat could cause curdling, so heavy cream is ideal for maintaining that smooth, velvety texture.

Can I freeze this soup?

Yes, you can freeze it, but as mentioned, it’s best to add the orzo, cream, and spinach when reheating to preserve the texture.

How do I make the soup spicier?

You can use spicy Italian sausage or add some crushed red pepper flakes or a dash of hot sauce when cooking.

Conclusion

This Italian Sausage Orzo Soup is a hearty and comforting dish that’s perfect for weeknights, meal prepping, or serving a crowd. The combination of creamy broth, tender sausage, and flavorful orzo makes it irresistible. With minimal prep and cook time, it’s a simple and satisfying recipe that I always enjoy, and I’m sure you will too

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