A delicious and simple to make Italian sausage soup with plenty of veggies (clear out your fridge!) and orzo pasta. This Sausage & Orzo Soup is a recipe the entire family will love!
This soup is delicious comfort food and it’s good for you! It’s stock-full of all kinds of veggies and it’s broth based. My favorite thing about this soup — it’s the perfect thing to make when you need to clear out your fridge. We always seem to have odd leftovers of carrots, celery, onions, and peppers so this is a great soup to put those extra veggies to use.
Another thing I love about this soup is how easy it is to customize. The veggies can be changed easily and the spices can all be done to taste. We like things with a little bit of a kick so we use spicy sausage and red pepper flakes. If you are not a spice fan, regular Italian sausage and leaving out the red pepper flakes will still leave you with an AMAZING soup. This soup is one that you can taste as it cooks and add extra spices to taste. I’m all about lots of parsley on this soup!
Finish each serving off with a generous handful of Parmesan cheese and have some crusty sourdough ready for dipping.
- 1 pound hot Italian sausage or regular
- 2 cloves garlic minced
- 1 small yellow onion diced
- 3 14 ounces EACH cans beef broth
- 1 14.5 ounces can Italian-style diced tomatoes
- 1 14.5 ounces can fire-roasted diced tomatoes
- 1 cup (~2) carrots sliced
- 3/4 cup (~2) stalks of celery sliced
- 2 cups (~1) small red potatoes diced
- 1 green bell pepper chopped
- 1 teaspoon Italian seasoning
- 2 teaspoons dried oregano
- 1/2 - 1 tablespoon full dried basil
- 3/4 cup Orzo pasta uncooked
- 2 cups packed fresh spinach
- Parmesan Cheese freshly grated
- Optional: fresh rosemary fresh Italian flat-leaf parsley, salt and pepper, 1/4 teaspoon red pepper flakes, crusty sourdough bread
- In a large stockpot or Dutch oven, add in the Italian sausage, minced garlic, and diced yellow onion.
- Crumble the sausage as you brown it.
- Once the sausage is cooked through and onion is tender, add in the broth, both cans of tomatoes (UNDRAINED), sliced carrots, sliced celery, diced red potatoes (cut pretty small), and chopped bell pepper.
- Add in the seasonings: Italian seasoning, oregano, and basil (to taste). I add in salt and pepper to taste here. (Depending on the saltiness of the broth, you might want to completely omit salt).
- Bring to a boil and then reduce the heat. Cover the pot and simmer for 20-25 minutes, OR until all the veggies are crisp tender.
- Meanwhile, in a separate pan, follow package directions to cook the Orzo to al dente. Drain and rinse in cool water.
- Remove the soup from the heat and stir in the cooked and drained orzo. Then, stir in the spinach gently.
- Taste and adjust seasonings to preference. I add in red pepper flakes here and fresh herbs -- usually lots of fresh Italian flat-leaf parsley.
- Enjoy with lots of parmesan cheese and crusty bread!
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