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This cozy Italian Sausage and Orzo Soup is hearty, creamy, and full of rich flavor from savory sausage, tender orzo, and a touch of cream. It’s the kind of one-pot dinner that feels comforting yet comes together in about 30 minutes — perfect for chilly nights or busy weeknights.
Try our Italian Wedding Soup with Orzo or Broccoli Cheddar Orzo Soup next!
Why You’ll Love It
There’s something irresistible about creamy soups with pasta, especially when Italian sausage is involved. This recipe combines everything you want in a satisfying bowl — it’s rich, flavorful, and easy enough to make on a weeknight.
- It’s a one-pot meal, so cleanup is easy.
- Uses pantry staples like orzo, broth, and chopped tomato.
- Customizable — add spinach or even mushrooms.
- Leftovers taste even better the next day!
Helpful Tips
- Don’t skip browning the sausage. It’s what gives the broth so much depth.
- Stir the orzo often while simmering so it doesn’t stick to the bottom of the pot.
- If you like a thicker texture, simmer uncovered for a few extra minutes after adding the cream.
How to Make Italian Sausage and Orzo Soup
- Brown the sausage in a large pot over medium-high heat, about 7–10 minutes.
- Add the onion and celery and sauté for 4–5 minutes, then add garlic, tomato paste, flour, Italian seasoning, and basil. Cook for 1 minute.
- Slowly stir in the chicken broth, then add the tomatoes. Bring to a gentle boil.
- Add orzo and simmer on medium-low for 10–12 minutes, stirring occasionally, until tender.
- Stir in the cream and kale, cook 1–2 minutes until wilted, then season to taste.
Substitutions and Variations
- Swap kale for spinach or Swiss chard.
- Use half-and-half instead of cream for a lighter version.
- Stir in a handful of grated Parmesan for extra richness.
- Make it heartier by adding white beans or diced potatoes.
What to Serve With It
This soup is a meal on its own, but it pairs perfectly with:
- Garlic Bread or Garlic Naan Bread for dunking.
- A simple Caesar salad for something crisp on the side.
- Or keep it rustic with a slice of warm crusty baguette.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The orzo will absorb some broth, so add a splash of chicken stock when reheating.
We don’t recommend freezing this one because of the cream — it can separate once thawed.
❓FAQs
Yes! Spinach works perfectly and wilts faster than kale. Add it right at the end and cook just until soft.
Both mild and spicy Italian sausage taste great. Mild is kid-friendly, while spicy gives a nice kick. You can also use turkey or chicken sausage for a lighter version.
Don’t overcook it. Simmer just until tender, then remove the soup from heat. Or, cook the orzo separately and stir it in before serving.
Yes, it reheats well! Store it in the fridge for up to 3 days. Add a splash of chicken broth or cream when reheating to loosen the texture.
If you tried this Italian Sausage and Orzo Soup, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below — we’d love to hear how it turned out for you!
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Italian Sausage and Orzo Soup
Ingredients
- 1 pound Italian sausage, mild or spicy, casings removed
- ½ medium onion, finely chopped
- 2 celery sticks, finely chopped
- 4 cloves garlic, minced
- ½ tablespoon tomato paste
- 2 tablespoons flour
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes , with juices
- 1 cup uncooked orzo
- 1 cup heavy, or whipping cream
- 2 cups fresh kale, optional
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- In a large pot, cook the sausage over medium-high heat until browned, about 7–10 minutes.
- If there’s too much fat, carefully spoon out all but about 1 tablespoon.
- Add the onion and celery directly to the pot with the sausage; cook for 4–5 minutes until softened.
- Stir in the garlic, tomato paste, flour, Italian seasoning, and basil. Cook for 1 minute, stirring constantly.
- Gradually pour in the chicken broth, stirring to dissolve the flour.
- Add the diced tomatoes and bring the mixture to a gentle boil.
- Stir in the orzo, then reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender.
- Add the cream and kale; cook for 1–2 minutes until the kale wilts.
- Season with salt and pepper to taste. Garnish with fresh parsley or basil and serve warm.
Notes
- Sausage: Use mild or spicy Italian sausage based on your preference. Browning it well adds deep flavor to the broth.
- Orzo: Orzo absorbs liquid as it sits, so if reheating leftovers, add a splash of broth or cream.
- Vegetables: You can swap kale for spinach, Swiss chard, or even baby arugula for a lighter taste.
- Make it lighter: Use half-and-half or evaporated milk instead of heavy cream for a lower-fat option.
- Storage: Keep leftovers in the fridge for up to 3 days.
- Flavor boost: Stir in a handful of grated Parmesan or a squeeze of lemon juice before serving to brighten the flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely delicious! The sausage adds so much flavor, and the orzo makes it hearty enough for dinner. I served it with crusty bread, and there were no leftovers!
Thank you, Daniel! I totally agree—this soup and crusty bread are a dream combo. I’m so glad it made the dinner rotation in your home.
This was seriously amazing. I used spicy Italian sausage and it gave the soup such a nice kick. Perfect with some garlic bread on the side!
Spicy sausage sounds fantastic, Matt! 🌶️ I love that extra flavor boost. Garlic bread on the side is the ultimate finishing touch—great choice!
Easy and delicious. Used mild Italian sausage and added some kale from my garden. The orzo makes it really filling – this is a meal in itself. Made a huge pot on Sunday and had it for lunch all week. Highly recommend!
David, adding garden-fresh kale sounds amazing! Love that you meal prepped it. Thanks for the great review!
This soup saved dinner tonight! I was scrambling for something to make and had most of these ingredients already. It came together so quickly and tasted like I’d been cooking all day. The Italian sausage gives it such amazing flavor.
Karen, those last-minute dinner wins are the best! 🙌 Thanks for sharing!
This was amazing — so flavorful and hearty! I used spicy Italian sausage for a little kick and it turned out great.
Sounds delicious, Matt!
Delicious and super easy! I used mild sausage and it turned out flavorful and hearty. Perfect for chilly weather.
Thanks so much, Paula! Mild sausage works beautifully in this soup — so happy you enjoyed it!