I’m sharing one of my quickest Sausage Orzo Soup Recipes, a one-pot, 20-minute tomato and spicy Italian sausage orzo with a surprising twist you’ll want to try.

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I can’t stop thinking about how spicy Italian sausage mashes with orzo pasta in this surprisingly bright tomato soup. It looks simple but there’s this little tang and bite that makes you want to spoon more even if you’re not hungry.

I swear it’s the kind of bowl that tricks you into believing you made something fancy without the fuss. The tomato flavor is rich, the orzo feels like tiny pillows and the sausage gives it a kick.

If you like bold quick dinners, check out my Italian Sausage Orzo Recipes for twists you didn’t expect.

Ingredients

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Spicy Italian sausage: rich in protein and fat, adds savory, slightly spicy depth to soup.
Orzo: small pasta mostly carbs, gives body, and chew soaks up broth flavors.
Baby spinach: high in iron and fiber, adds bright leafy freshness without heaviness.
Crushed tomatoes: provide acidity and umami, vitamins and some fiber, theyre slightly sweet.
Parmesan cheese: salty umami punch, provides calcium and savory finish, a little fat.
Carrots: add subtle sweetness, vitamin A and fiber, crunchy texture if not overcooked.
Garlic: pungent aromatic, contains antioxidants, lifts flavor with warm slightly sweet heat.
Onion: builds savory base, adds natural sweetness when caramelized, contains fiber and minerals.

Ingredient Quantities

1 lb (450 g) spicy Italian sausage, casings removed

1 tbsp olive oil

1 medium yellow onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

2 tbsp tomato paste

1 (14.5 oz / 410 g) can crushed tomatoes

4 cups (960 ml) chicken broth

1 cup (200 g) orzo pasta, uncooked

3 cups fresh baby spinach, packed

1 tsp dried oregano

1/2 tsp red pepper flakes, optional

Salt and freshly ground black pepper to taste

1/3 cup freshly grated Parmesan cheese, plus extra for serving

2 tbsp chopped fresh parsley

1 tbsp lemon juice, optional

How to Make this

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1. Heat a large pot over medium-high heat, add 1 tbsp olive oil, then add the spicy Italian sausage (casings removed) and crumble it with a spoon; brown until no pink remains, about 5 minutes, and drain excess fat if there’s a lot.

2. Add the finely chopped onion, diced carrots and diced celery to the pot, season lightly with salt and pepper, and cook until veggies are softened about 4 minutes, stirring now and then.

3. Push everything to the side, add minced garlic and 2 tbsp tomato paste, cook and stir about 1 minute so the tomato paste darkens a bit and gets more flavor.

4. Pour in the can of crushed tomatoes and 4 cups chicken broth, stir to combine, then add 1 cup uncooked orzo, 1 tsp dried oregano and 1/2 tsp red pepper flakes if using; bring to a boil.

5. Reduce heat to a simmer and cook uncovered, stirring occasionally so the orzo doesn’t stick, about 8 to 10 minutes or until orzo is just tender.

6. Stir in the packed baby spinach, 1/3 cup freshly grated Parmesan and 2 tbsp chopped parsley until the spinach wilts, about 1 minute.

7. Finish with 1 tbsp lemon juice if you want brightness, taste and adjust salt and pepper; if the soup is too thick add up to 1 cup more broth or water and reheat.

8. Serve hot with extra grated Parmesan and a sprinkle of parsley; don’t overcook the orzo, it should be slightly tender and the soup will thicken a little as it rests.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven, big enough for the soup to bubble up a bit
2. Wooden spoon or sturdy silicone spatula for breaking up sausage and stirring, it wont scratch the pot
3. Chef’s knife for chopping onion carrots celery and parsley
4. Cutting board, preferably one you dont mind getting saucy
5. Measuring cups and measuring spoons for the broth orzo and seasonings
6. Can opener for the crushed tomatoes
7. Microplane or box grater for freshly grated Parmesan
8. Slotted spoon or skimmer to lift or drain excess fat if needed
9. Ladle for serving hot bowls of soup

FAQ

Q: Can I make the soup less spicy? A: Yes. Use mild Italian sausage or swap half the spicy sausage for sweet or mild, skip the red pepper flakes, or pick a milder turkey sausage. Taste as you go, you can always add heat later but it's hard to take it away.

Q: How do I keep the orzo from getting mushy? A: Add the orzo near the end and simmer until al dente, about 8 to 10 minutes, stirring so it doesn't stick. Or cook the orzo separately, then stir it into the soup just before serving so it stays firm.

Q: Can I make this ahead or freeze it? A: Yes. Refrigerate for 3 to 4 days. For freezing, best to leave out the orzo and freeze the soup base up to 3 months. Thaw, reheat, then add freshly cooked orzo. If you froze it with orzo expect softer pasta.

Q: Any easy swaps for the sausage if I want it meatless? A: Use your favorite plant based sausage, or sauté a mix of mushrooms and lentils for texture. Use vegetable broth and add a splash of soy sauce or miso for extra savory flavor.

Q: When should I add the Parmesan and lemon? A: Stir the Parmesan in off the heat or on very low so it melts smooth and doesn't clump. Add lemon juice at the end to brighten the soup, taste first so it doesn't overpower it.

Q: What if my soup is too thick or too thin? A: Too thick add more hot broth or water a little at a time. Too thin simmer a bit longer uncovered to reduce, or make a small slurry of orzo or instant potato flakes to thicken quickly. Taste and adjust salt and pepper after changing consistency.

Italian Sausage & Orzo Soup Recipe Substitutions and Variations

Spicy Italian sausage: swap for sweet or mild Italian sausage if you want less heat, or use turkey sausage for a leaner soup. Or make your own by browning 1 lb ground pork with 1 tsp fennel seed and 1/2–1 tsp red pepper flakes to match the flavor.
Orzo pasta: use ditalini or small shells for a similar bite, or try pearl couscous for a slightly chewier texture. If you use rice, pick short grain and cut liquid by about 1/2 cup and watch cooking time.
Fresh baby spinach: substitute chopped kale or Swiss chard for more texture, but add them earlier and remove tough stems. Frozen spinach works fine too, just thaw and squeeze out excess water before stirring in.
Freshly grated Parmesan: Pecorino Romano or Grana Padano are great swaps (Pecorino is saltier so reduce added salt). For a dairy free option, use nutritional yeast or a vegan Parmesan and add a little extra lemon juice to brighten it up.

Pro Tips

– Don’t drain off every bit of sausage fat, leave about a tablespoon in the pot. That little bit gives the tomato paste and veggies more flavor when you fry them, just scoop out the excess if it’s swimming in grease.

– Toast the dry orzo in the hot pot for 30–60 seconds before you add the broth, it gets a nicer nutty flavor and helps the grains stay separate. Watch it closely tho, it’ll go from golden to burned fast.

– Toss a Parmesan rind into the simmering broth if you have one, it adds deep, savory umami. Fish it out before serving so nobody bites a chewy chunk.

– If you’ll be reheating leftovers either undercook the orzo by a minute or cook it separately and fold it in later, otherwise it turns mushy. Also wait till the end to salt and to add lemon juice, the sausage and parm already bring a lot of salt so taste first.