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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.
Rosalee Adams says
THIS looks yummmmmy
but I am wheat intolerant 🙁
(thankfully NOT gluten intolerant)
I wonder if it would be possible to sub brown rice macaroni for the Orzo?
Thanks for any assistance
Traci says
I’m so glad this caught your eye! Brown rice macaroni is a great sub for orzo. Just give it a few extra minutes to cook, and add more broth if needed. Hope you enjoy it—let me know how it turns out!
Cindi B. says
It’s getting cooler in the evenings now and I was craving homemade soup. I made this soup before for my Dad (who happens to be picky due to his culinary expertise and experience) and my niece and her family and they all loved it! Today I’ll make the soup again and will double the recipe again and send half of it to my son and his family to enjoy. I sent the recipe to my daughter-in-law since she and my granddaughter have food allergies and they are excited and can’t wait to try it. Thank you for sharing this yummy recipe!
Traci says
My pleasure and yay! I love knowing how much you are enjoying and sharing my recipe with your family. It's definitely lovable and I appreciate you taking the time to leave this feedback. Thank you! xoxo
Bonnie Champagne says
This is one of the BEST recipes I've
made on Pinterest. I have made it several times. It's WONDERFUL EVERYONE, and so easy. One pot, and freezes beautifully!
Traci says
Yay! I'm so glad you're enjoying it. You're right about freezing too! Thank you for this feedback. xoxo
Louanne says
This was so tasty! Will definitely make again! I love finding recipes using orzo!
Traci says
Yay! So glad you found it and went for it. Thanks for the feedback. Enjoy!!
Susan says
This italian sausage orzo soup is amazing. the first time I made it, I made another batch the next day to freeze and it freezes great! I have served to many guests and they all want the recipe. thank you!!
Traci says
Yay!! I'm so glad you're loving this soup as much as we do! I appreciate your feedback – and the fact that you shared it with your guests. Day made!! Thanks for bringing my recipe into your kitchen. Enjoy!
Roselle says
My family loved this soup. I used fire roasted tomatoes and served it with shredded Italian cheese.
Traci says
I'm so glad to hear it, Roselle! Fire roasted tomatoes are a great choice - and cheese always wins! Thanks so much for the feedback. I really appreciate it. Enjoy!
Lydia says
Love it. Delicious! Will make again!
Traci says
Yay! I'm so glad you're enjoying it. Thanks for taking the time to let us know!
Jacob says
I make this semi-regular for my family, they love it.
Traci says
Yay! I'm glad the family is enjoying it. Thanks so much for the feedback!
Michael Blakely says
So delicious and yet so easy to prepare. Thank you for sharing!
Traci says
Yay! So glad you're enjoying it. Thank you for the feedback. Much appreciated. Enjoy!
Alexandra Wagner says
I made the Italian sausage and orzo soup! It was simple and delicious!!
Traci says
Yay! I'm so glad to hear it. Thanks for taking the time to leave feedback. Enjoy!
Danielle says
Made this last night and it was just what we needed on a cold evening. Everything blended together to satisfy. I added carrots and zucchini just for more veggies and the recommended tomato paste. Hubby liked it so that's a win! Will make this again.
Traci says
Yay! This makes my day. Thank you for taking the time to leave feedback. Much appreciated! Enjoy!
Tami Adcock says
I love this soup! My friend calls it "the magic soup" because it was the only thing that tasted good after major surgery. She requests it whenever she isn't feeling well. I keep some in the freezer at all times for easy, healthy meals. It is so good!
(I do add spinach and zucchini to make it even better).
Traci says
Aww yay!! I'm so glad to know this and, to be honest, totally honored! I love this knowing that it's more than just a delicious sausage soup. It's magic! Thank you for sharing your experience. I so appreciate it!
Bethany says
I’m a soup newbie…When/how can the zucchini and spinach be added to this recipe?
Traci says
Hi Bethany, maybe Tami will weigh in here. In the meantime, I added a few quick notes to the recipe variations section to answer your questions. I hope you'll find that section helpful. Thanks and enjoy!
Mandy says
Did you change this recipe? I've made it a number of times in the past and I had written down something about adding tomato paste but I don't see it listed anymore? Am I going crazy?
Traci says
Hi Mandy, not crazy no. It was there before, although not part of the original recipe. So, I have it listed as a recipe variation in the blogpost notes. You can add ½ of a 6-ounce can of tomato paste to the recipe before simmering. Thanks for asking – and great memory! Hope you enjoy!
Carol Billman says
This is a great recipe! I use fire roasted tomatoes, add spinach, at the end, zucchini, and yellow squash. Make parmesan cheese crisps to add to top of each serving! Fabulous soup
Traci says
Nice! Sounds like perfection to me. So glad you're enjoying the recipe and thanks for sharing your experience. Cheers!
Kim says
This soup is so good, it's my go to recipe when I have guests. It's easy to make and it is delicious every time!
Traci says
Yay! I'm so glad you gave it a go and are loving it as much as we do. Thanks so much for sharing your experience! Enjoy!!
Cindy says
My new favorite soup!!! I had some leftover Italian sausage I needed to use and I made this recipe with it. It was so delicious! Thank you for sharing this recipe!
Traci says
You are so welcome and yay! I'm so glad you went for it with what you had on hand. Thanks so much for sharing your experience. Cheers!
LB says
I love this recipe, it is so good! I like it both with spicy and mild sausage. So easy to make too.
Traci says
Yay!! I'm so glad you're enjoying this one! I love it with spicy sausage too. YUM! Thank you for sharing your experience. Cheers!
Brittany says
This was a hit! So easy and fun to make! My 3 year old loved it?
!!
Traci says
Yayy! I'm glad you're enjoying it and that it passed the toddler test 🙂 Thanks so much for sharing your experience. Enjoy!
Amy says
My family and I love this soup, and it has been a hit at potlucks too. I substitute gluten free orzo for the regular orzo which seems to need a little more cook time (2-3 minutes in my InstaPot). Thank you for sharing a keeper!
Traci says
You're so welcome and I'm glad to hear your family is enjoying it too! 🙂 Thanks for sharing your experience. I really appreciate it. Enjoy!
Jana says
I had my doubts but I had all the ingredients and wanted to use them up. I made it pretty much as written and it was "souper!" I used 4 cups of chicken stock & 2 cups vegetable broth (because it was open). I stirred in several handfuls of fresh spinach after the soup was made. Sprinkled each serving with fresh grated parmesan and homemade croutons. I couldn't stop eating it. thanks for such a simple tasty soup! I will be making it again!
Traci says
You're so welcome and I'm glad you went for it 🙂 I'm glad you enjoyed and thanks for sharing your experience. Cheers!
Julie P says
Yum! This soup is delicious and it was a big hit with everyone at the table. I’ll definitely be making it again.
Traci says
Yay! So glad to hear everyone loved it 🙂 Thanks for giving my recipe a go. I appreciate you taking the time to leave feedback. Enjoy!
Abby says
Made this tonight and substituted orecchiette from my pantry because I couldn’t get orzo in town. Had to tinker with the amount of orecchiette because it’s such a different size than orzo, I ended up closer to 2 cups. I also added brown mushrooms, cubed zucchini, and some paprika to use up fridge ingredients. What a great recipe, very flavorful!
Traci says
Yayy! I'm so glad you went for it and enjoyed. Great add-ins too! You can't go wrong with any vegetables with sausage and I'm glad your pasta situation worked out. Thanks for the feedback. Cheers!
Trevor Simmons says
update. made tonight! added diced carrots and red chili flakes for a bit of a punch. absolutely delicious. even my picky daughter raved over it
Traci says
Yay!! I'm so glad you went for it and I love those add-ins 🙂 I always love when the kids approve. Thanks for letting me know! Enjoy!
Trevor says
I am going to try this tonight, will let you know how it goes over 🙂
Traci says
Yay! Let me know if you have any questions 🙂 Enjoy!
Candice says
I made this on the stove as instructed above except I added carrots with the onion, celery and garlic, I added a dash of red pepper flakes for extra seasoning and a couple handfuls of chopped spinach at the end of simmering. It was so easy but so extremely delicious!! This is being added to our regular dinner rotation.
Traci says
Yay! I'm so glad you're enjoying this soup and it sounds like you personalized it nicely 🙂 Thanks for taking the time to comment. Cheers!