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–+ servings
Slow Cooker Ravioli Lasagna

Italian Sausage Tomato Orzo Soup Recipe You'll Love

This Italian Sausage Tomato Orzo Soup is a hearty, comforting bowl filled with savory Italian sausage, tender orzo pasta, and a rich tomato broth. It's quick and easy to make, perfect for a cozy weeknight meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb Italian sausage mild or spicy, casing removed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 15 oz can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • 1 cup orzo pasta
  • 1 cup fresh spinach chopped (or kale)
  • ½ cup heavy cream optional for a creamy version
  • ¼ cup Parmesan cheese grated
  • Fresh basil or parsley for garnish

Instructions
 

  • Step 1: Cook the Sausage
  • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
  • Add the Italian sausage and cook, breaking it apart with a spoon, until browned.
  • Drain any excess grease, leaving about 1 tablespoon in the pot.
  • Step 2: Sauté Aromatics & Build the Broth
  • Add the onion and cook until softened (about 3 minutes).
  • Stir in the garlic and cook for 30 seconds until fragrant.
  • Pour in the diced tomatoes, tomato sauce, and chicken broth.
  • Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper.
  • Bring the soup to a gentle boil.
  • Step 3: Cook the Orzo And Finish the Soup
  • Add the orzo pasta, stirring occasionally, and let it cook for 10-12 minutes until tender.
  • Stir in the chopped spinach and let it wilt.
  • If using, pour in heavy cream and stir well.
  • Step 4: Serve And Enjoy!
  • Ladle the soup into bowls and top with grated Parmesan and fresh basil or parsley.

Notes

  • Want it spicier? Use hot Italian sausage or add extra red pepper flakes.
  • Make it lighter: Skip the heavy cream for a more brothy version.
  • Storage: Leftovers can be stored in the fridge for up to 3 days. Add extra broth when reheating, as the orzo will absorb liquid.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 18gFat: 15g
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