Italian Sausage Orzo Soup
Cozy up with a bowl of hearty Italian Sausage Orzo Soup, a soul-warming recipe that combines bold flavors with wholesome ingredients for the ultimate comfort food experience. This one-pot wonder features savory Italian sausage—choose mild or spicy for your preferred heat level—paired with tender orzo pasta, vibrant spinach, and a medley of aromatic vegetables like onion, carrots, and celery. A rich base of chicken broth and crushed tomatoes is seasoned with dried oregano and basil, filling your kitchen with an irresistible aroma. Ready in just 45 minutes, this easy-to-make soup is perfect for busy weeknights or meal prepping. Top it off with a sprinkle of grated Parmesan for a touch of indulgence and serve with crusty bread for a complete, satisfying meal. Whether you're entertaining or feeding the family, this recipe is sure to become a comforting favorite!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 6 cups Chicken broth
- 1 can (15 ounces) Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 cup Orzo pasta
- 3 cups Fresh spinach, roughly chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage to the pot and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through. Remove the cooked sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and crushed tomatoes, then stir to combine.
Add the dried oregano, dried basil, salt, and black pepper. Bring the soup to a gentle boil.
Once boiling, reduce the heat to a simmer and stir in the orzo pasta. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Return the cooked sausage to the pot and stir to combine.
Add the chopped spinach and cook for 2-3 minutes, or until the spinach is wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 9496 mg | 413% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 32.6 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1305 mg | 100% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5100 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
