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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.
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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
- Ham and Bean Soup
- The Best Lasagna Soup Recipe
- Sausage Kale and White Bean Soup
- Easy Tortilla Soup
- Zuppa Toscana
- Cabbage Roll Soup
- Stuffed Pepper Soup
📖 Recipe
The Best Italian Sausage Soup Recipe
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Italian Sausage (mild or hot), casings removed if using links
- ½ medium Onion, diced (about 1 cup)
- 2 ribs Celery, diced
- 3 cloves Garlic, finely grated
- ½ cup Orzo Pasta (uncooked), or 1 cup larger pasta type
- 2 (14.5-ounce cans) Tomatoes (diced or crushed), undrained
- 4 cups Chicken Broth
- 1 teaspoon Italian Seasoning
- ½ teaspoon Sea Salt, or more to taste
- ¼ teaspoon Black Pepper
- Water, as needed to adjust consistency
Recommended toppings
- Fresh parsley, croutons, and Parmesan cheese
Instructions
Get pressure cooker instructions in the recipe footnotes
- Heat a 4.5-quart soup pot over medium-high heat. Add the OLIVE OIL and heat until shimmering.
- Add the ITALIAN SAUSAGE and cook until browned, breaking it apart as it cooks. Transfer with a slotted spoon to a plate and set aside.
- Drain excess grease, leaving about a teaspoon for sauteing. Add the ONION, CELERY, and GARLIC, and sauté until tender and fragrant.
- Return the SAUSAGE to the pot. Add the ORZO, TOMATOES (with their juice), CHICKEN BROTH, ITALIAN SEASONING, SALT, and PEPPER.
- Bring to a boil, then reduce to medium-low. Simmer for 10–15 minutes, stirring occasionally, until the ORSO PASTA is tender.
- Adjust the consistency with more WATER or BROTH if needed.
- Serve warm with recommended toppings.
- To store: Cool completely. Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Recipe Notes
- 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.
Equipment
- 4.5-quart Dutch oven or stockpot or Dutch oven
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Elissa D says
PS: place half a ball of buratta, or stracciatella, on top and stir it in. It's amazing!
Traci says
Ok this sounds next level! Yummmmm and thank you for the idea 🙂
Elissa D says
I would give this 10 stars if I could. It's a whole meal. I made a focaccia (with parmesan, thyme, truffle powder and black garlic granules) to go with it and the meal was as good as any Italian restaurant I've eaten in the USA, even NY's Little Italy. Everyone who has tasted the soup has flipped for it.
Traci says
Ten stars?! That makes my day — thank you! I love that you called it a whole meal. And that focaccia sounds incredible! The Little Italy comparison is such a compliment. I’m so glad it was a hit — and that you shared it with others, too. I appreciate this feedback 🙂
Ingrid says
My family LOVES this soup. We all make it all winter long. The best!
Traci says
I'm so happy to hear this ☺️ Thank you for trying my recipe and for sharing this feedback. Enjoy!!
Cathy Smith says
This is a keeper, easy & delicious!
Traci says
Yay Cathy! I'm so glad you tried and enjoyed it 🙂 Thank you so much for coming back to share your feedback. xoxo
Joan Ellis says
The soup was delicious. It got rave reviews when I served it at a dinner party.
Traci says
Yay!! I love knowing that you served at a dinner party. Thank you for entrusting my recipe with your special event and thank you for taking the time to come back and let me know. Much appreciated. Enjoy!!
Adele Pettit says
We absolutely love this recipe. I always have enough to share with my neighbor. I was wondering if I could use ground lamb in place of the sausage?
Traci says
I'm so glad you're loving this recipe, and your neighbor is so fortunate! Yes, you can easily swap it in for the sausage. Sounds tasty, actually! Let us know if you end up giving it a go. Thanks and enjoy!
Cathy says
Easy and absolutely delicious! I added some baby spinach at the end to kick up the veggies.
Traci says
Yay!! Thank you for giving my recipe a try and for taking the time to come back and sharing your experience. Love that baby spinach idea anytime! YUM 🙂 So glad you enjoyed!
Heidi says
Your sausage soup is everything I want in a soup. It's rich and hearty and loaded with heart warming flavor. Plus, you've made it so easy to recreate in my kitchen with the simple ingredient list and easy step-by-step instructions. Thank you so much for sharing!
Traci says
Yay! You are so very welcome and thank you for taking the time to share your experience 🙂 I'm so glad you discovered it! Enjoy!
Rochelle says
For once, I had all the ingredients required for a recipe! The reason I rated it four stars is because I had to make some modifications to for my and husband's tastes. This is a great base recipe. The changes/additions were as follows: I used about a tablespoon of red pepper flakes instead of black pepper, doubled the amount of garlic, added basil and oregano in addition to the Italian seasoning, marjoram, a sweet pepper and a cup of cooked Seme di melone. I know it's going to be even better tomorrow after the flavors have melded.
Traci says
Glad you had everything on hand and enjoyed it! Sounds like you made it your own with those extra spices and add-ins. That’s the great thing about soup—you can add ingredients to your heart’s content. And I agree, it’s always even better the next day!
Janet says
Amazing soup. Well loved by my entire family which isn't easily done. This soup is full of flavor, even better the next day. This was my first time using orzo and absolutely loved the texture it added.
Traci says
Yay!! I love hearing that it was a hit with the whole family—especially when that’s not easy to do! So glad you enjoyed the orzo too. Thanks for sharing! xoxo
Soto says
I made this but I did a few things differently. first I doubled the recipe, I added extra spices to my liking & at the last few minutes I put a bag of baby spinach cut into strips. I also cooked the pasta in a different pot & after I put a little bit of olive oil so it wouldn't stick & added some to everyone's bowls than add the soup. we had a salad & a nice loaf of Italian bread
Traci says
Love how you made it your own! Spinach, salad, and Italian bread sound perfect. The orzo cooks right in the soup, but your way works too! So glad you enjoyed it! Thanks for sharing 🙂
Felicia says
I made this recipe like 10 times now. I always add zucchini and spinach at the end because the cooking time for the both those vegetables are very short other than that I added your recommended seasoning. I do add a little unsalted seasoning salt and extra oregano and basil as I love the Italian seasonings, thanks so much it is great my family and friends absolutely love it ❤️❤️❤️
Traci says
I love that it’s become a go-to for you! Zucchini and spinach are such great additions, and I’m so glad it’s been a hit with your family and friends. Thanks for sharing your version—it sounds delicious! xoxo
Bonnie Champagne says
Another shout out for my now favorite soup. I have made this with mild and hot sausage. Hot is the way!! try topping this with gorgonzola , or feta cheese. It's fantastic 👏
Traci says
Yay! I love knowing it's become a favorite. Your version sound amazing—thanks so much for this feedback!
Carol Ruff says
Soup was great - I added a bag of frozen mixed vegetables and used a tube of Bob Evans sausage
Traci says
Yay! I'm so glad you tried my recipe. Thank you for taking the time to share your experience. Enjoy!!
Linda says
This Italian sausage soup is so delicious. I highly recommend it. Will re-make a lot.
Traci says
Yay! I’m so glad you loved the soup! Hearing that it’s a remake-worthy recipe means so much. Thank you for sharing your kind words—I hope you enjoy it again and again! xoxo
Nicole Hendrix says
Fantastic! So easy and delicious. I used fire roasted tomatoes and added spinach.
Traci says
Perfect–love those additions! Thanks for trying my recipe and for taking the time to write this feedback. Enjoy! xoxo
Roberta says
Loved it !orzo is a favorite for my soups.
Traci says
Yay! I'm so glad you enjoyed it! I am with you on the orzo, especially in sausage soup YUM! Thanks for trying my recipe and for leaving this feedback. xoxo
Elaine says
This is SO good!!! My new favourite soup. I used a combination of diced canned and leftover crushed tomatoes. Keeping to the Italian theme I served it with homemade whole wheat focaccia. Ten out of five stars!!
Traci says
Yayy!! Funny I just made WWF the other day and will get it on the blog eventually. As for this sausage soup, I'm so glad you gave it a go and have found a new fav!! Thank you for taking the time to leave this feedback. It's so appreciated. Enjoy!! xoxo
Denise says
Delicious! Made exactly as written and I would not change a thing.
Traci says
Yay! I love knowing this!! Thank you for taking the time to leave this feedback. Enjoy! xoxo