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Let’s face it: dinner can become repetitive. When time is limited, trying something new feels daunting. That’s why this Sausage Orzo Soup is perfect — it uses everyday pantry ingredients plus orzo and Italian sausage to make a comforting, flavorful meal that’s quick and simple to prepare.
Sausage Orzo Soup Ingredients
Basic pantry items like onion, pasta, and canned tomatoes pair with Italian sausage, fresh spinach, and half-and-half to create a hearty soup that’s slightly different from your usual weeknight meals.
- olive oil
- minced garlic
- yellow onion, diced
- Italian sausage (1 lb)
- Italian seasoning
- salt and pepper
- chicken broth
- canned petite diced tomatoes
- dry orzo pasta
- fresh spinach, chopped
- half and half
- Parmesan cheese (for topping)
How to Make Sausage Orzo Soup
In a large pot or Dutch oven, heat the olive oil and sauté the minced garlic and diced onion until softened. Add the Italian sausage, breaking it up with a spoon, and cook until no longer pink. If there’s excess grease, blot it with a paper towel to remove some of the fat.
Stir in the Italian seasoning, salt, and pepper. Pour in the chicken broth and add the diced tomatoes. Scrape the bottom of the pot to loosen any browned bits—those add a lot of flavor.
Add the dry orzo and stir. Cover and simmer for about 10 minutes, stirring occasionally so the orzo doesn’t stick. When the orzo is tender, add the chopped spinach and replace the lid for a few minutes to allow the spinach to wilt.
Remove the pot from heat and stir in the half-and-half for a touch of creaminess. Ladle the soup into bowls and top with grated Parmesan cheese. Serve hot and enjoy.
Easy Soup Recipes
Soup is one of my favorite go-to dinners—easy to make, minimal cleanup, and always satisfying. If you like this Sausage Orzo Soup, you might also enjoy these other simple, one-pot soups I often make:
Slow Cooker Crack Chicken Soup
Chicken Tortilla Soup
White Chicken Lasagna Soup
Sausage Orzo Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 yellow onion, diced
- 1 lb Italian sausage
- ½ tsp pepper
- 2 tsp Italian seasoning
- 1 tsp salt
- 4 ½ cups chicken broth
- 2 (14.5 oz) cans petite diced tomatoes
- 1 cup dry orzo pasta
- 3 cups fresh spinach, chopped
- ⅓ cup half and half
- ½ cup Parmesan cheese, for topping
Instructions
- In a large pot or Dutch oven, heat the oil and sauté garlic and onion until softened. Add the sausage, breaking it up, and cook through. Blot any excess grease with a paper towel.
- Stir in pepper, Italian seasoning, and salt. Add the chicken broth and diced tomatoes, scraping the pot to loosen browned bits.
- Add the orzo, stir, and cover. Simmer for about 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
- Stir in the chopped spinach and cover for a few minutes to let it wilt. Remove from heat and stir in the half and half.
- Ladle into bowls and top with Parmesan cheese. Serve immediately.
Video
Nutrition
Carbohydrates: 51 g |
Protein: 32 g |
Fat: 46 g |
Saturated Fat: 17 g |
Sodium: 2897 mg |
Fiber: 7 g |
Sugar: 13 g
Nutrition information is automatically calculated and should be used as an approximation.
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