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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
- 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
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 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.
Barbara Williams says
Thank you for this recipe. I thought I would try something new today for supper. I had all the ingredients for a change. Usually, I'm missing something. I had a 1 1/2 of Italian sausage and I decided to go for broke and use it all because my partner LOVES sausage. This is such a delicious recipe and so easy to make, and it doesn't take obscure ingredients that I didn't have. Thank you again!
The Kitchen Girl says
Ohhh I'm so glad to hear it, Barbara 🙂 Sounds like you love it like we do...yay!
Deb says
Oh my gosh made this today, awesome!! I added zucchini just because I wanted more veggies. Soooo delicious!!
The Kitchen Girl says
Woooot! So glad you enjoyed it! I've added zucchini before too...lovely. Thanks for stopping by to let me know 🙂
Megan says
When do you add the zucchini? I want to add it for some more veg but not sure if I should add with the celery or just throw in at the end with some spinach
Davis says
This soup was a great base to use to clear out the produce drawer. Very easy to toss in extra veggies and still keep the same concept!
The Kitchen Girl says
Yep, customizable is my favvv 🙂 Glad you enjoyed it, Davis!
Kayla says
Hi! I do not have orzo. Could I use Arborio rice?
The Kitchen Girl says
Hmmmm, good question. I typically recommend any pasta substitute. Haven't tried it with Arborio, but I'll love to know if you try it and like it.
Marisa Elle says
This was delicious! I didn’t have any garlic (so I added about 1/2 tsp garlic powder), used a yellow onion vs. red, and added a few handfuls of frozen, chopped kale about 5 minutes before it was done cooking. The soup was flavorful with just the right amount of seasoning. This will be part of my permanent menu rotation. Thank you!
The Kitchen Girl says
So glad you liked it, Marisa! I love kale in this soup too 🙂 Thanks so much for taking the time to review. Cheers!
Leslie says
I'm thinking about recipes that I can make uaing everything I have in my pantry and freezer now that we are staying "safer at home" for the foreseeable future! I have frozen Italian meatballs that I thought would probably be good in this soup. Maybe not as flavorful, but kid friendly. What do you think?
The Kitchen Girl says
Hi Leslie...I think Italian meatballs would be super YUM in this soup. Let me know how it turns out 🙂 Btw, I'll be sharing more collections of pantry recipes soon!
Gramma Di says
I just made this soup and we enjoyed it very much. One thing I changed was sweet onion for the red only because I didn’t have. Thanks for the
The Kitchen Girl says
Awesome Di 🙂 Yes, any onion will work (I think I use red for everything LOL). Glad you enjoyed it...thanks for letting me know!
Karen says
I do not have orzo what can be substituted
The Kitchen Girl says
Hi Karen, you can sub any pasta noodles, actually. Just be aware that less dense noodles are easily overcooked, so adjust accordingly. Let me know if you have any further questions. Enjoy! 🙂
Joyce Cox says
Very good soup, I will make this a lot.
The Kitchen Girl says
Thanks Joyce! So glad you found a new favorite 🙂 We make this a lot too!
Kate says
Excellent recipe! I added some cut up carrots, a can of cannellini beans a some fresh spinach. It made such a delicious, satisfying meal and was so quick to put together. Thanks!
Traci Antonovich says
Awesome, Kate! So glad to hear it. Your add-ins sound perfect too. Thanks for stopping back by and letting me know 🙂
Greg says
Making this soup today for my family. The recipe looks simple and delicious. My family will be so happy when they return home from work tonight . Thanks for sharing the recipe!
Traci Antonovich says
Awesome, Greg! Glad to hear it and I hope everyone loves it 🙂
Kay says
This was perfect for this cold, January night. Used hot turkey sausage and included carrots. After browning, I deglazed the pressure cooker with red wine because......well why not?! I think next time I will try cooking it for “0” minutes as the orzo were very, very soft. (Not that it slowed us down eating it, but I wonder how well it will hold up for left-overs)
Traci Antonovich says
Glad you enjoyed it, Kay. I hear you on the orzo and believe that different brands turn out slightly differently, so that's something to consider also. Oh and turkey sausage...yum! Thanks for stopping back by 🙂
Cindy says
I made this for the second time today, and it was just lovely. Spicy Italian sausage is the way to go, and I make it on the stove top. I like that it's a relatively quick meal once the veggies are chopped up.
Traci Antonovich says
Awesome, Cindy! Sounds like you love this one like we do 😉 Yes, agree that it's a quick soup. Glad you're enjoying the recipe!
Julie says
I made this soup today. I followed the recipe exactly except I used better than bouillon rather than low sodium chicken broth. It was scrumptious. I served it with a crusty baguette. I will make this soup over and over. It is so easy and so flavorful. Also, I usually have the ingredients on hand.
Traci Antonovich says
Awesome, Julie! 🙂 Yes, we love Better Than Bouillon too. So glad you're enjoying this recipe. Thanks for the feedback!
Diane says
Great recipe will make again. I used hot Italian sausage as they were out of the other. Very good
Traci Antonovich says
Awesome! Yep, spicy Italian sausage is delish in this soup 🙂 Thanks for the feedback!
Pat says
Can this be done in the crockpot
Traci Antonovich says
Hi Pat, here's how I would crockpot this recipe. I'd follow the stove instructions up to step 3 (using a skillet b/c big soup pot isn't necessary). After step 3, I would put everything (except the orzo) into the crockpot and cook on high for 2 hours (or low for 4-6 hours). I would add the orzo during the last 30 minutes of cooking time, give or take, depending on the cooker. Then, when the orzo is the right texture, I'd serve it up. Hope that helps 🙂
MissDirection says
This was great! I had doubts because the recipe looked to simple, but it really came out so tasty. I served it with garlic bread. My boyfriend loved it! I'm going to make it again soon!
Traci Antonovich says
Awesome! So glad to hear it. Love sausage soup with garlic bread too 🙂 Thanks for the review!
Felicia says
Absolutely DELICIOUS!!! I doubled the recipe and added 1 lb sausage per batch because my husband and son are meat lovers. Also added a little garlic salt to meat as it cooked. The pot was clean!! Thanks for sharing ❤️
Traci Antonovich says
Awesome, Felicia! I'm so glad this was a home run for your family. I truly appreciate you taking the time to let me know. Thank you! 🙂
Tammy says
I just made this soup tonight. It is so yummy. I will be making this a lot this winter. I added zucchini to it.❤
Traci Antonovich says
Awesome, Tammy! This soup is perfect for add-ins. Thanks so much for the comment 🙂
Gina says
Am I reading this correctly - The soup (if using regular orzo) only pressure cooks for 2 minutes? Just want to make sure before I make it 🙂
Traci Antonovich says
Hi Gina, you actually only need +1 for regular orzo in the Instant Pot, and +2 if using whole wheat orzo. I just fixed this on the recipe after spending time in my test kitchen yesterday. Hope that helps! Lemme know if I need to clarify anything 🙂
Sabjre says
I am confused, too. And hearing +1 or +2 as an answer didn't answer the question for me. Is it actually just 2 minutes...
Traci Antonovich says
Hi Sabjre, we certainly don't want confusion. It now reads like this: Set Instant Pot to Manual +1 minute high pressure (use +2 minutes if using whole wheat orzo). Just to clarify, the number of minutes is how much time the food will be pressure cooked, not the dry-to-done process. Let me know if I need to clarify further. Thanks 🙂
Kaylene says
The instapot takes several minutes to reach full pressure. When it reaches full pressure it will then cook for 1 or 2 minutes pending if you have white or wheat orzo. It will take all together around 15-20 min that’s how long mine took!!!
Jill says
Made a double batch of this tonight. I used 1 lb of spicy chicken Italian sausage and one regular Italian sausage (we like a lot of meat!). Also used a whole pound of regular orzo. It was thicker than normal soup (which we love) and absolutely delicious ! This recipe is a keeper! Thank you!
Jill says
Correction...one lb of regular chicken Italian sausage!
Traci Antonovich says
Awesome, Jill! I'm so glad you found a new favorite recipe in my collection. This soup is so customizable and sounds like your addition worked out perfectly 🙂 Thanks so much for stopping back by!
Joan Fitzgerald says
I made this tonight for myself. I have been on a soup kick for a week. Had leftover dirty rice in my fridge, so I improvised. Followed the recipe and it was good.
Traci Antonovich says
Awesome, Joan! This one is perfect for soup kicks 🙂 The dirty rice would be a great addition YUM!
Teresa B says
So good!!! My husband went back for seconds. The only thing I did differently, added more garlic. We love garlic! You measure that shit with your heart!
Also added spinach near the end.
Thank you so much for this recipe!! It’s a keeper!!
Traci Antonovich says
Haha, yep! That's exactly how you measure garlic 😉 Thanks for the feedback, Teresa...so glad you're enjoying the orzo soup!
Jodi says
Made tonight, family loved it! Very comforting and warm! Great fall soup
Traci Antonovich says
Yay! Glad you enjoyed it, Jodi. Thanks for letting me know 🙂
Cory says
This soup was delicious! I added a couple of carrots to the pot and a handful of spinach to each bowl before serving. The whole family deemed it worthy of a repeat. Thanks!
Traci Antonovich says
Thanks Cory! Carrots and spinach sound like the perfect addition...glad you enjoyed 🙂