Italian Sausage Soup

This post may contain affiliate links. Please read our disclosure policy.

Italian Sausage Soup is a quick and easy sausage orzo soup recipe that's a breeze for beginner cooks and satisfies the whole family with minimal effort. If you love my lasagna soup, this recipe will become another Italian favorite!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Email *

SEND IT!

By submitting this form, you consent to receive emails from The Kitchen Girl.

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.

Even if you don’t fancy yourself a strong cook, trust me, this recipe will change that. It’s simple, straightforward, and quick—just chop, saute, 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, or top with homemade croutons and a sprinkle of Parmesan. Sit back and enjoy the smiles around the table!

Ingredient notes

The ingredient lineup couldn't be easier, making this soup so inviting and practical for any cooking level.

• Olive oil – A staple for sautéing; feel free to use your preferred cooking oil if you don't have olive oil on hand.
• Italian sausage – Choose mild or spicy depending on your preference. Mild sausage can be spiced up with a pinch of crushed red pepper if you want extra heat.
• Onions – White, yellow, or red onions all work here, each bringing a slightly different flavor profile; use what you have on hand.
• Celery – Adds a subtle crunch and depth to the soup, balancing the heartiness of the sausage.
• Garlic – Adds essential flavor. Feel free to adjust the amount to suit your taste; garlic lovers, don’t hold back!
• Orzo pasta – This small, rice-shaped pasta cooks right in the soup, adding comforting texture and thickness.
• Chicken broth – Reduced sodium is a good option if you prefer more control over saltiness. Any broth, like vegetable or beef, can also work well here.
• Canned tomatoes – Diced tomatoes add a chunkier texture for a lighter broth, while crushed tomatoes give a thicker, more tomato-rich base. Use whichever you prefer!
• Italian seasoning - Use any store-bought blend or whip up this easy, 5-ingredient Italian seasoning blend.
• Salt and pepper – Key for enhancing and balancing all the flavors; adjust to taste at the end to bring everything together.

How to make this sausage soup recipe

First, saute the Italian sausage in olive over medium-high heat. You'll want to brown the sausage because this helps develop the flavors that naturally take your soup to the next level. Transfer the browned sausage out of the pot and set aside.

Next, add the onion, celery, and garlic. Saute until tender, stirring as needed. Add cooked sausage back to the pot along with the orzo pasta, tomatoes, chicken broth, Italian seasoning, salt, and pepper.

Then, bring everything just to a boil. Next, reduce heat to medium-low, and simmer for 10 to 15 minutes or until the orzo is cooked through, stirring as needed.

Serve warm. I love to serve sausage soup with my homemade croutons, Parmesan cheese, and fresh chopped parsley. This combination of toppings results in an irresistible texture, color, and flavor!

Recipe tips

• Remove sausage casings: If using sausage links, remove the casings before cooking for easier browning and even texture.
• Pasta cooking time: When substituting orzo with other small pasta, such as ditalini or elbow macaroni, adjust cooking time as needed to ensure the pasta is tender.
• Soup consistency: If you prefer a thicker soup, simmer with the lid off. For a thinner consistency, add small amounts of water or broth as it simmers.
• Stir frequently: Stir as needed while the soup simmers to prevent the pasta from sticking to itself or the pot.
• Reheating tip: Since orzo absorbs liquid as it cools, you'll need to add a splash of broth or water when reheating to adjust the soup's consistency.

Sausage soup variations

• Sausage variety: Use turkey or chicken sausage for a leaner option or hot Italian sausage for a bit of heat.
• Tomato options: Use any variety of canned tomatoes—diced, crushed, or whole. If using fresh tomatoes, they'll need several extra minutes of simmering to soften, depending on their ripeness.
• Broth options: Swap chicken broth with any other broth to tailor the flavor to your liking.
• Add greens for nutrition: Enhance nutrients and add color with chopped kale midway through cooking or spinach toward the end.
• Extra vegetables: Add diced zucchini at the start of simmering for texture, or saute bell peppers or mushrooms with the onions and celery.

More favorite soup recipes

• Ham and Bean Soup
• Sausage Kale and White Bean Soup
• Easy Tortilla Soup
• Zuppa Toscana
• Cabbage Roll Soup
• Stuffed Pepper Soup

📖 Recipe

Italian Sausage Soup

Italian Sausage Soup with orzo is a quick and easy soup recipe that's a breeze for beginner cooks and satisfies the whole family with minimal effort.

Cook ModePrevent your screen from going dark

Prep TimePrep Time: 10 minutes mins

Cook TimeCook Time: 20 minutes mins

Total timeTotal Time: 30 minutes mins

Yield 9 cups

Author Traci Antonovich

5 from 350 votes

Print Pin it for later 📌

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Email *

SEND IT!

By submitting this form, you consent to receive emails from The Kitchen Girl.

Video

Cook ModePrevent your screen from going dark

When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.

Ingredients 

1x2x3x

• ▢ 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, minced
• ▢ ½ cup Orzo Pasta (uncooked), or 1 cup larger pasta type
• ▢ 2 (14.5-ounce cans) Tomatoes (diced or crushed), don't drain
• ▢ 4 cups Chicken Broth
• ▢ 1 teaspoon Italian Seasoning
• ▢ ½ teaspoon Sea Salt
• ▢ ¼ teaspoon Black Pepper
• ▢ Water, as needed to adjust consistency

Optional toppings

• ▢ Chopped fresh parsley, homemade croutons, and Parmesan cheese

Cook ModePrevent your screen from going dark

Instructions

Stove instructions (see pressure cooker instructions below)

• Heat a 4.5 quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.
• Add ITALIAN SAUSAGE and cook until browned. Transfer with a slotted spoon to a plate and set aside.
• Drain excess grease from the pot, leaving a bit for the vegetables. Add ONION, CELERY, and GARLIC, sautéing until tender.
• Return SAUSAGE to the pot. Add ORZO, TOMATOES (with their juice), CHICKEN BROTH, ITALIAN SEASONING, SALT, and PEPPER.
• Bring to a boil, then reduce to medium-low and simmer for 10–15 minutes, stirring occasionally, until PASTA is cooked. Adjust the consistency by adding more WATER or BROTH as needed.
• Serve warm, garnished with PARMESAN CHEESE, fresh PARSLEY, and CROUTONS.
• To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 90 days.

Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Equipment

• chef's knife
• cutting board
• can opener
• 4.5 quart soup pot or pressure cooker
• slotted spoon
• stirring utensil
• serving ladle
• airtight storage container(s)

Recipe Notes

Remove sausage casings: If using sausage links, remove the casings before cooking for easier browning and even texture.

Pasta cooking time: When substituting orzo with other small pasta, such as ditalini or elbow macaroni, adjust cooking time as needed to ensure the pasta is tender.

Soup consistency: If you prefer a thicker soup, simmer with the lid off. For a thinner consistency, add small amounts of water or broth as it simmers.

Stir frequently: Stir as needed while the soup simmers to prevent the pasta from sticking to itself or the pot.

Reheating tip: Since orzo absorbs liquid as it cools, you'll need to add a splash of broth or water when reheating to adjust the soup's consistency.

Pressure Cooker Instructions

Set your cooker to "Sauté." When hot, add OLIVE OIL and SAUSAGE, browning the sausage. Transfer sausage out and drain excess grease. Sauté ONIONS, CELERY, and GARLIC until tender, deglaze with a splash of CHICKEN BROTH, then cancel "Sauté." Add COOKED SAUSAGE, ORZO, TOMATOES (with juice), remaining CHICKEN BROTH, ITALIAN SEASONING, SALT, and PEPPER, ensuring ORZO is submerged. Seal and pressure cook on HIGH for 0 minutes (1 minute for larger pasta). Allow a 10-minute natural release, then quick release remaining pressure. Open, stir, and continue to step 5 above.

Nutrition

Serving: 1cup | Calories: 211kcal | Carbohydrates: 3g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 38mg | Sodium: 537mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

Course Main Course, Soup

Cuisine Italian

Easy FREE recipes to your inbox weeklyJoin The Kitchen Girl community!