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–+ servings
Creamy Italian sausage and orzo soup in a white bowl, topped with kale, tomatoes, and herbs — a hearty, comforting one-pot meal perfect for cold days.
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5 from 6 votes

Italian Sausage and Orzo Soup

This Italian Sausage and Orzo Soup is rich, creamy, and full of comforting flavors. Made in one pot with browned sausage, tender orzo, and a touch of cream, it’s a hearty meal that comes together in just 30 minutes — perfect for busy weeknights or cozy weekends.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Orzo recipes, Soup recipes
Cuisine: American, Italian
Keyword: italian sausage and orzo soup, italian sausage orzo soup
Servings: 6
Author: Tatiana

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

Calories: 522kcal | Carbohydrates: 26g | Protein: 17g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 105mg | Sodium: 1194mg | Potassium: 425mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1380IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg