Here’s a hearty and satisfying soup I absolutely love—spicy Italian sausage simmered with tender orzo pasta in a flavorful broth with vegetables and herbs.

Why You’ll Love This Recipe

I love how this soup combines bold Italian sausage flavor with comforting orzo in a light yet hearty broth. The vegetables add freshness, and the orzo gives beautiful texture without heaviness. It’s simple to make and perfect for cozy nights, weeknight dinners, or anytime I want something nourishing and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound Italian sausage (sweet or hot), casing removed
1 tablespoon olive oil (if using lean sausage)
1 medium onion, diced
2–3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 teaspoon dried oregano
½ teaspoon dried basil
Pinch of red pepper flakes (optional, for heat)
6 cups low-sodium chicken broth or stock
1 cup orzo pasta
1 (14 oz) can diced tomatoes (optional, drained)
Salt and pepper, to taste
Fresh parsley or basil for garnish
Grated Parmesan cheese, to serve

Directions

I heat a large pot or Dutch oven over medium-high heat. I crumble in the sausage and cook until browned, breaking it up with a spoon. If sausage is very lean, I add olive oil.
I add onion, carrots, and celery; I cook until vegetables soften, about 5–7 minutes. I stir in garlic, oregano, basil, and red pepper flakes, cooking another minute until fragrant.
I pour in the chicken broth and bring it to a simmer. If I’m using tomatoes, I add them now.
I add the orzo and stir, then simmer until orzo is tender—typically 8–10 minutes. I stir occasionally to prevent sticking.
I taste and adjust salt and pepper. I remove from heat and let the soup rest a few minutes so flavors meld.
I ladle the soup into bowls, garnish with chopped parsley or basil, and grate Parmesan over each serving.

Servings And Timing

Servings: I usually make 4–6 servings, depending on portion size
Prep time: about 10–15 minutes
Cook time: around 20–25 minutes
Total time: roughly 30–40 minutes

Variations

I sometimes stir in chopped spinach or kale near the end to add leafy greens.
I’ve swapped orzo for other small pasta like ditalini, acini di pepe, or even small shell pasta.
I swap Italian sausage for turkey sausage or ground chicken for a leaner version.
I occasionally add a splash of white wine when sautéing the sausage and vegetables for extra flavor.
I stir in cooked white beans (cannellini or navy) for additional protein and texture.

Storage/Reheating

I cool leftovers and store them in an airtight container in the fridge for up to 4 days. To reheat, I warm gently in a pot over medium-low heat, adding a splash of broth or water if the soup thickens. I avoid microwaving to prevent uneven heating. I don’t recommend freezing this soup with orzo—it tends to absorb liquid and lose its texture when thawed; instead I freeze just the broth-base and add fresh orzo when reheating.

Italian Sausage Orzo Soup

FAQs

Can I Use Pre-Cooked Italian Sausage?

Yes—I’ll slice or crumble cooked sausage and add it when sautéing the vegetables. I adjust timing so it warms through without overcooking.

Is It Okay To Add Greens To The Soup?

Absolutely—I stir in fresh spinach, kale, or Swiss chard during the last few minutes of simmering. It softens quickly and adds nutrition.

How Do I Prevent The Orzo From Getting Mushy?

I add it toward the end of cooking and taste frequently. I cook it just until al dente and serve promptly. If I’m not serving immediately, I leave out orzo and cook it fresh when reheating.

Can I Make This Ahead Of Time?

Yes—I sometimes prepare the sausage-veggie base and broth ahead, then add orzo and warm through right before serving. The flavors meld beautifully if refrigerated overnight.

Can I Freeze This Soup?

I generally don’t freeze the full soup with orzo because of texture changes. I freeze the broth base separately and then add orzo fresh when reheating.

Conclusion

I absolutely enjoy making Italian sausage orzo soup—it’s robust, flavorful, and comforting in every spoonful. The sausage, orzo, and vegetables come together in a warm, aromatic broth that always feels satisfying and nourishing. I hope you enjoy it as much as I do!