Italian Sausage Soup Recipe

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This cozy Italian sausage soup is pure comfort in a bowl. It’s made with tender orzo pasta, flavorful Italian sausage, and a rich tomato broth, and comes together in about 30 minutes.

Why you'll love this Italian sausage soup recipe

Let me tell you, this soup is pure comfort in a bowl. The combination of savory Italian sausage simmered in a rich, seasoned tomato broth with fluffy orzo pasta is everything you want in a cozy soup for dinner. Have you tried my lemon chicken orzo soup yet? The comfort factor is off the charts!

If you don’t fancy yourself a strong cook, trust me, this recipe will change that. It’s simple, straightforward, and quick: chop, sauté, simmer, and devour!

You can make it on the stove or in your pressure cooker in about 30 minutes, and the way it fills the kitchen with the most inviting aroma is worth it alone. Serve sausage soup with soft French bread, my easy no-knead focaccia bread, or top with homemade croutons and a sprinkle of Parmesan. Then sit back and enjoy the smiles around the table.

Ingredient notes

These simple ingredients make this soup easy, inviting, and doable for any cooking level.

• Olive oil – A staple for sautéing. You can use any neutral cooking oil if you don’t have olive oil on hand.
• Italian sausage – Choose mild or spicy depending on your taste. If you only have mild sausage, add a pinch of crushed red pepper for a touch of heat.
• Onions – White, yellow, or red onions all work here. Each brings a slightly different flavor, so use whatever you have available.
• Celery – Adds subtle crunch and depth, balancing the heartiness of the sausage.
• Garlic – Essential for that classic savory flavor. Adjust to your liking — garlic lovers, go for it!
• Orzo pasta – Small, rice-shaped pasta that cooks right in the soup, giving it body and a comforting texture.
• Chicken broth – Reduced-sodium broth gives you more control over saltiness. Vegetable or beef broth also work well.
• Canned tomatoes – Diced tomatoes create a lighter, chunkier broth, while crushed tomatoes make it thicker and more tomato-rich. Use whichever you prefer.
• Italian seasoning – Use any store-bought blend or try my easy 5-ingredient homemade Italian seasoning blend.
• Salt and pepper – Essential for enhancing and balancing flavors. Always taste and adjust before serving.

How to make this sausage soup recipe

Start by sautéing the Italian sausage in olive oil over medium-high heat. Browning the sausage adds incredible flavor and depth to the soup, so don’t skip this step! Once it’s nicely browned, transfer the sausage to a plate and set it aside.

Next, use tongs and a folded paper towel to soak up any excess grease, leaving about a teaspoon in the pot for sautéing. Add the onion, celery, and garlic, and cook until tender and fragrant. Return the cooked sausage to the pot, then add the orzo pasta, tomatoes, chicken broth, Italian seasoning, salt, and pepper. Stir everything together to combine.

Bring everything to a gentle boil, then reduce the heat to medium-low. Let the soup simmer for 10 to 15 minutes, or until the orzo is cooked through, stirring occasionally to keep it from sticking.

Serve the soup warm. I love topping mine with homemade croutons, Parmesan cheese, and fresh chopped parsley. The mix of textures, colors, and flavors makes every bowl irresistible!

Recipe tips

• Pasta cooking time: When substituting orzo with other pasta, adjust the cooking time as needed to cook the pasta to your liking.
• Soup consistency: To thicken the soup, simmer to reduce excess liquid. Add small amounts of water or broth as it simmers to thin it.
• Stir frequently: Stir as needed during the simmering stage to keep the orzo from sticking to itself or the pot.
• Reheating tip: Orzo absorbs liquid as it cools, so you'll likely need to add broth or water when reheating to bring back the perfect consistency.

Sausage soup variations

• Sausage variety: For a leaner option, use turkey or chicken sausage. For a little extra heat, try hot Italian sausage.
• Tomato options: You can use any variety of canned tomatoes—diced, crushed, or whole. If you’re using fresh tomatoes, depending on their ripeness, give them a few extra minutes of simmering to soften.
• Broth options: Swap chicken broth with vegetable or beef broth to change the flavor.
• Add greens: Stir in chopped kale midway through cooking or spinach toward the end for added nutrients and color.
• Extra vegetables: Add diced zucchini at the start of simmering for more texture, or sauté bell peppers or mushrooms along with the onions and celery.

More favorite soup recipes

• Italian Lentil Soup Recipe
• Ham and Bean Soup
• Easy Loaded Potato Soup Recipe
• The Best Lasagna Soup Recipe
• Sausage Kale and White Bean Soup
• Easy Tortilla Soup
• Zuppa Toscana
• Cabbage Roll Soup
• Stuffed Pepper Soup

📖 Recipe