Butternut Squash and Sausage Orzo Soup
This cozy Butternut Squash and Sausage Orzo Soup is a one-pot meal full of flavor. Made with spicy sausage, tender squash, orzo, spinach, and a splash of cream — it’s hearty, comforting, and ready in under 30 minutes!
Servings: 6
Ingredients
- 1 pound spicy Italian sausage crumbled
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh thyme leaves
- Red pepper flakes to taste
- 5 cloves garlic minced
- 1 cup uncooked orzo
- 1 tablespoon tomato paste
- 5 cups chicken stock
- 2½ cups butternut squash* peeled and cubed
- 1 small bay leaf remove before serving
- 5-6 cups baby spinach
- ½ cup heavy cream
- ⅓ cup Parmesan cheese shaved or grated (for garnish)
Instructions
- In a large pot over medium heat, cook the crumbled sausage with Italian seasoning, thyme, and red pepper flakes until the sausage is browned and mostly cooked through.
- Add the garlic and orzo. Stir and toast for 1–2 minutes, until the orzo is lightly golden and fragrant.
- Stir in the tomato paste and cook for 1 minute more.
- Pour in the chicken stock, add the butternut squash and bay leaf, and stir well. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes, or until the squash and orzo are tender.
- Add the spinach, cover again, and cook for 1–2 minutes until wilted.
- Remove from heat, stir in the heavy cream, and season with salt and pepper to taste. Add more broth or water if the soup is too thick.
- Serve warm, topped with Parmesan cheese and extra red pepper flakes if desired. Don’t forget to remove the bay leaf before serving.
Notes
- *Raw butternut squash can be tough to cut, so look for pre-cut cubes in the fresh or frozen section to save time. If you're cutting it yourself and find it difficult, you can roast the squash partially to soften it before cubing — just don’t let it get too tender before adding to the soup. Aim for evenly sized cubes so they cook through evenly.
- Orzo: Toast it briefly before adding liquid for a nutty flavor. Keep in mind it will continue to absorb broth as it sits, so add extra liquid when reheating leftovers.
- Spinach: Stir in at the end so it wilts gently without overcooking.
- Cream: Add after removing from heat to keep the soup smooth and creamy.
- Make-ahead tip: If you’re prepping ahead, cook the orzo separately and stir it in when serving to avoid it soaking up too much broth.
Nutrition
Calories: 526kcal | Carbohydrates: 33g | Protein: 23g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 90mg | Sodium: 978mg | Potassium: 874mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8989IU | Vitamin C: 25mg | Calcium: 172mg | Iron: 3mg