Minestrone Soup with Sausage and Orzo

Bowl of hearty minestrone soup with Italian sausage, orzo pasta, white beans, carrots, zucchini, and spinach in a rich tomato broth, served with a spoon.

5 from 4 votes

Minestrone Soup with Sausage and Orzo

This hearty Minestrone Soup with Sausage and Orzo is a cozy one-pot meal loaded with Italian sausage, tender veggies, beans, and orzo pasta in a rich tomato broth. Comforting, flavorful, and ready in under an hour!

Prep Time15

Cook Time40

Total Time45

Course: Soup recipes

Cuisine: Italian cuisine

Keyword: minestrone soup with orzo, minestrone soup with sausage

Servings:

Author: Tatiana

Ingredients

1 pound ground Italian sausage mild or hot
2 tablespoons extra virgin olive oil
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
1 tablespoon minced garlic
2½ cups zucchini diced
1 can (15 ounces) diced tomatoes with juices
2 tablespoons tomato paste
1 can (15 ounces) cannellini beans drained and rinsed
6 cups chicken broth
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1 cup uncooked orzo pasta
3 cups fresh baby spinach

Instructions

In a large pot or Dutch oven, cook the sausage over medium heat until browned, about 6–8 minutes. Drain excess grease and remove to a plate.
Add the olive oil, onion, celery, and carrots to the same pot. Cook for 5 minutes, until softened. Stir in the garlic and zucchini and cook 1-2 minutes more.
Return the sausage to the pot, then add the diced tomatoes, tomato paste, beans, chicken broth, Italian seasoning, and salt. Bring to a boil, reduce heat, and simmer for 15 minutes.
Add orzo and cook until tender, about 8–10 minutes. Stir in spinach just before serving and cook until wilted, 1–2 minutes.
If making ahead or storing leftovers: Cook the orzo separately in salted water, then add it to each bowl before serving. This prevents it from soaking up all the broth and turning mushy over time.
Serve warm, topped with grated Parmesan if desired.

Notes

For best texture, cook the orzo separately if you plan to store leftovers—it can absorb too much broth over time.
Brown the sausage well before adding the veggies to build deep flavor.
Add extra broth if the soup thickens as it sits.
To make it lighter, use turkey sausage or skip the meat and double the beans.
Stir in a Parmesan rind while simmering for extra richness, and finish with grated cheese and a squeeze of lemon for brightness.

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