Description

A hearty and flavorful soup made with Italian sausage, orzo pasta, and vegetables simmered in a savory broth—perfect for cozy dinners or make-ahead meals.

Ingredients

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)

6 cups low-sodium chicken broth or stock

1 cup orzo pasta

1 (14 oz) can diced tomatoes, drained (optional)

Salt and pepper, to taste

Fresh parsley or basil, chopped (for garnish)

Grated Parmesan cheese, to serve

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Instructions

Heat a large pot or Dutch oven over medium-high heat. Brown sausage, crumbling as it cooks. Add olive oil if sausage is lean.
Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic, oregano, basil, and red pepper flakes. Cook 1 more minute.
Pour in chicken broth and bring to a simmer. Add tomatoes if using.
Add orzo and simmer for 8–10 minutes until orzo is tender, stirring occasionally.
Season with salt and pepper. Let soup rest a few minutes before serving.
Ladle into bowls, garnish with herbs, and top with grated Parmesan.

Notes

Stir in spinach or kale at the end for added greens.

Use other small pasta like ditalini or shells as a substitute for orzo.

Swap sausage for turkey sausage or ground chicken for a lighter option.

Add cooked white beans for extra protein and texture.

Add a splash of white wine when sautéing for flavor depth.

Nutrition

Serving Size: 1.5 cups
Calories: 370
Sugar: 5g
Sodium: 780mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg