Soup season is onnnnn…and we’re lovin’ that! We’re especially happy when we find affordable, 30-minute recipes for busy weeknights, like my Whole Wheat Orzo Sausage Soup. Add this one to your rotation. It’s just so easy to love!
Whole Wheat Orzo Sausage Soup
This soup is the ultimate comfort food. It’s a broth-based, one pot, savory soup that requires only a few basic cooking techniques to reach soup-awesomeness! The sausage and tomatoes give it a sweet and savory flavor while the whole wheat orzo offers that pasta-goodness, only with more fiber and nutrients than a white pasta. The seasonings, especially fennel, put the finishing touch on this Italian-inspired recipe.
It’s a filling soup, yet hangs out on the light side because there’s no dairy added the broth. Have you ever had an Italian Wedding Soup? This one has a very similar look and feel, but uses Italian pork sausage instead of meatballs and doesn’t require leafy greens.
But you could add leafy greens…
If you do, kale, spinach, or chard would be my recommendation. And you’d only be upping the nutritional value. If you decide to add greens, just toss them in near the very end of the cooking cycle and they’ll cook to perfection.
You could also garnish this soup with croutons and shaved parmesan cheese. Of course, you’d be bumping up the calories, but who doesn’t love bread, cheese, and soup?!
Here are the very basic steps to get this soup on the table:
- heat olive oil
- add and sauté sausage and vegetables
- add pasta, liquids, tomatoes, and seasonings
- thoroughly heat
If you want more quick soup recipes for busy weeknights, check out my 30 Minute Chicken Tortilla Soup. If you’re really pressed for time and need a 15-minute soup, check out my In-A-Hurry Kale Chickpea Soup. Both recipes are as easy as this Orzo soup.
Ingredients you’ll need for Whole Wheat Orzo Sausage Soup:
- olive oil
- Italian sausage
- red onion
- garlic cloves
- whole wheat orzo pasta
- chicken broth
- canned diced tomatoes
- Italian seasoning
- ground fennel
- salt and pepper
Kitchen tools you may find helpful:
- chef’s knife
- cutting board
- 3.5 quart stainless sauce pot
- slotted spoon
- soup ladle
- can opener
- air-tight storage containers (for leftovers)
This recipe was originally published on Amanda’s Cookin’ in Sept, 2016.
Latest posts by Traci Antonovich (see all)
- Garlicky Oven Roasted Mushrooms - 05/22/2017
- Icebox Chocolate Eclair Cake: Easy No Bake Dessert - 05/20/2017
- Strawberry Spring Salad with Lemon Dijon Vinaigrette - 05/07/2017