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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.
Kazz Baccari says
This soup is so easy to make and most items are staple in my home. My husband LOVES this soup. I have made it several times now. We eat the soup throughout the week, so I do not add the orzo. I make it on the side and add it in the bowls as I serve to keep it from getting too thick. Great foot note from the creator. Thank you so much for this one!
Traci says
Yay! So glad you're enjoying it. Thank you for taking the time to leave this valuable feedback. Happy New Year to you both 🙂
Sabrina says
Anyone done this in a crockpot and for how long
Nancy says
I made this last week and added green pepper, it is so delicious that I am making it again. I think I will add a couple of carrots this time also.
Traci says
Thanks so much for letting me know! I'm glad you're enjoying it as much as we do 🙂
Kellie says
Love,love,love this recipe! It's very versatile. I didn't add the tomato paste, but instead used a cup of water and added 2 carrots. It was a delicious filling meal when served with a crusty sour dough or other bread. This is a new family favorite. Thank you for sharing!! I used the stove top cooking method and it was done in like 20 minutes.
Traci says
Awesome Kellie! I'm so glad to hear you're enjoying this soup as much as we do 🙂 Thanks so much for taking the time to let me know. Much appreciated! Cheers!
Adrienne says
I’ve made this recipe twice and it has become my favorite soup! Simple prep, using simple healthy ingredients. Tonight I doubled it and will be taking half to a friends house tomorrow. Thank you so much for sharing! 😀
Traci says
Aww I'm so glad to know you're enjoying this soup recipe 🙂 It's one of our favs, for sure! Thank you for taking the time to leave feedback. I appreciate it. Cheers!
Mike says
Made this and it was VERY good! I think for me it had too much broth so next time I am going to cut it back tk 4 cups instead of the 6.
Traci says
So glad you enjoyed! Yes, you're welcome to use any amount of broth you prefer. The pasta usually soaks up a lot of it so you might want to keep some handy in case that happens. Thanks so much for taking the time to review 🙂
Karen says
may I ask is it 10 minutes in instant pot because it says 0 in your recipe? I want to try it:)
Traci says
Hello, it is, in fact, 0 as in zero minutes (and not 10 minutes). Your pot will come to pressure and immediately begin to depressurize on this setting. Let me know if you have any more questions 🙂 Enjoy!
Susan says
Have made this a few times now and one of my favorites. Last time I did on the stove because I doubled recipe. Only changes I made were more sausage (1lb as opposed to 1/2), more Italian seasoning (1 1/2 tsp) that I sauté a little after adding garlic to release more flavor (sauté tomato paste as well), add a can of rinsed white beans for more protein and minced fresh baby spinach after soup cooked for added vitamins. Just my tweaks, but the recipe is awesome as is. Thanks!
Traci says
Yayy! I love your approach and mix-ins! I'm so glad you're enjoying it and making it your own. Thank you for the comment 🙂
Chris says
I just saw the below comments where someone added carrots and cabbage...and that sounds delicious. I'm trying that version this week!
Traci says
Sounds perfect! Enjoy and let me know if you have any questions 🙂
Christina says
I made this soup for a party and everyone loved it! So easy and SO GOOD. I cooked the pasta separately to put in the bowls and then pour the soup over it, with a sprinkle of freshly shredded parm, to serve. If you put the pasta in you definately have to add a lot more broth or it is just sausage and pasta. It's still delish though. I did add oregano and basil while cooking. Try this recipe!
Traci says
Yay Christina, I'm so glad everyone enjoyed it 🙂 Yes, it is helpful to add more broth if the pasta soaks it up ... I mentioned this in the recipe footnotes because it can easily happen. Thanks so much for your feedback - much appreciated!
Monie says
This is one of my most FAVORITE soups to make. It is so flavorful and most delicious a day old (and i am not a leftovers type of girl)! I normally substitute my meat for Italian turkey sausages and use fire roasted garlic canned tomatoes. I do top with a little bit of shaved parmesan and fresh parsley. Absolutely delicious!! Thank you for sharing!
Traci says
Sounds like perfection to me and I'm so glad you love it! Thanks for taking the time to leave feedback 🙂 Cheers!
Sharronpro says
Adding a piece of Parmesan rind when adding the tomatoes, etc. really increases the richness of this wonderful soup.
The Kitchen Girl says
Yes! I love doing that when I have rind. Thanks for the input 🙂
Sara M says
I absolutely love this soup. My boyfriend made it for me for the first time when my grandma passed away. He has since made it again and I loved it more the second time. Now that I'm pregnant, I'm planning on making this a lot to make sure I'm getting enough veggies and it makes great weekday lunches.
The Kitchen Girl says
Awww I love that this soup has become such a comforting part of your life. Thank you for taking the time to let me know. I really appreciate it. I wish you the very best in your parenting journey 🙂
Cindy says
Loved it! Made mine in a sauce pot. I used 1 lb Italian sausage & added one finely chopped carrot for color and added the orzo pasta and some cabbage at the end.
The Kitchen Girl says
Perfection! I'm glad you enjoyed. I like your approach 🙂 Thanks for the feedback! Cheers!
Rikki says
I just love this soup! If I double the recipe in the Instant Pot, should I reduce the cooking time?
The Kitchen Girl says
Hi Rikki, the cook time is "0" (zero) minutes so you won't be able to reduce it 🙂 If anything, just make sure you have enough space in your IP – this recipe yields 8 cups. Enjoy!!!
Gina says
I made this today and my husband is raving about it. It's definitely a keeper! Thank you!
The Kitchen Girl says
Gina, I'm so glad you enjoyed this and I love love it when the spouse signs off. I really appreciate you taking the time to let me know and I'm so glad to inspire it. Thank you 🙂
Lisa says
We loved this soup! I used a full pound of ground sausage as my family likes very hearty soups, but kept pretty much to the recipe, other than adding some fresh parsley at the end because it was dying in my crisper drawer. The family raved about it and enjoyed dunking hot baguettes in it. I am a postpartum doula that loves to cook, and I will be adding this recipe to my client’s menus! Easy, wholesome, and so delicious! Thank you!
The Kitchen Girl says
Yay! So glad to hear everyone enjoyed it 🙂 Yes to baguette dunking every time LOL. Thanks so much for taking the time to leave this feedback. Much appreciated! xoxo
Lynn S. says
Could I replace the Orzo with Pearl Barley? I’m unable to eat any type of pasta (sad, I know)? I would love to try this recipe. Thank you.
The Kitchen Girl says
Hi Lynn, I don't recommend it because it will take too long to cook. However, you could add cooked PB after the soup has cooked. Let me know if you have other questions 🙂 Thanks!!
Victoria says
I absolutely love love love this soup. I have your original recipe snd it did not include tomato sauce or tomato paste...and it's delicious. I was passing this recipe on to several friends and noticed the additional ingredient. I also noticed the new recipe must be the revised edition...was it an omission from original or an addition in the revised recipe?
The Kitchen Girl says
Hi Victoria, you are seeing a slightly revised recipe. The original had 2 cans diced tomatoes and I reduced it to 1 can and added tomato paste for a richer texture. If you want the original, I'm happy to send it to you 🙂 Just let me know! Cheers!
Cookie says
This is a rating for Italian sausage orzo soup. It is an excellent soup. I started with a double batch and had it for lunch and dinner the first two days! I froze some in individual amounts and had to start on them when unfrozen soup was consumed! I've given this recipe to a number of people and they're hooked and have gotten other people hooked on it. I gave my son and his fiancee a quart of the last batch and they loved it. I usually don't add pasta to soups because it soaks up all the broth and gets flabby and I knew the orzo would not be chewy, but it becomes creamy and wonderful. Top with grated Parm! Thank you for a new soup favorite.
The Kitchen Girl says
Wow! Such a thoughtful review 🙂 I'm so glad you're enjoying this recipe and super appreciate that you're getting others hooked on it. I'm honored. Thank you so very much ☺️ xoxo
Amber says
loved it! Even my 3 yr old loved it. I did use sweet sausage and roasted diced tomatoes, but loved this easy weeknight meal. There were lots leftover too, which was nice!
The Kitchen Girl says
Yay glad to hear it! I always love when the kiddos approve. Thanks for taking the time to let me know 🙂
Linda says
I just made this tonight. I needed something quick using what I had. It's delish. I didn't have quite enough chicken broth so I added 1/2 cup of red wine. I used a beef smoked sausage, cut into coins. I thought I had grabbed canned tomatoes but instead it was tomato sauce, but it all worked out just fine.
The Kitchen Girl says
Yay! Sounds perfect, Linda. This soup is versatile enough for those kinds of changes. Glad you enjoyed and thanks for taking the time to leave feedback 🙂
Amanda says
My husband and I tried it for something different it was good 👍 my husband can't have to much red meat do you think I could substitute ground turkey or small cubed chicken instead of the sausage??
The Kitchen Girl says
Hi Amanda, yes, ground turkey or chicken can be used instead of Italian sausage in this soup. Thanks and hope you enjoy!
Jan says
Hands down the BEST ITALIAN SOUP EVER!!! My family went nuts over this! I am a seasoned cook and this recipe is soooo easy that it was hard for me to imagine that it could be this good! I did use a sweet Italian sausage mixed with a mild Italian sausage, and Roasted Red tomato pieces, but everything else was as written. OMGosh…. With fresh baked rolls/bread it was/is beyond fabulous…. It truly was the stand out that everyone was talking about at my Christmas dinner, it outdid the Prime Rib Roast!! That never happens!!😀
The Kitchen Girl says
Yayyy! I'm so glad you found the recipe and happy to hear it was a hit with your family. I'm pretty convince you just can't go wrong with Italian sausage soup. Thanks for taking the time to leave feedback. So appreciated!
Candace says
I made this soup exactly as instructed and it was amazing! My kids just loved it! My husband also enjoyed this very much and was sad when my son finished the leftovers.
The Kitchen Girl says
Wow! Such a compliment 🙂 I'm so glad everyone enjoyed and I'm happy to inspire it. Thanks for taking the time to let me know. Cheers!