The Best Italian Sausage Soup Recipe
This Italian sausage soup recipe is the ultimate comfort food — rich, hearty, and flavorful. It's easy to make and is loved by everyone at the table!
Servings: 9 cups
Calories: 242kcal
Equipment
- 4.5-quart Dutch oven or stockpot or Dutch oven
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.
Video
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.
Nutrition
Serving: 1cup | Calories: 242kcal | Carbohydrates: 9g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 38mg | Sodium: 537mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg