Description
This hearty Italian Sausage Soup combines savory sausage, aromatic vegetables, tender orzo pasta, and flavorful tomatoes in a comforting broth seasoned with Italian herbs. Perfect for a satisfying lunch or dinner, it’s easy to prepare on the stovetop and customizable with your favorite toppings.
Ingredients
Scale
Sausage and Vegetables
- 1 tablespoon Olive Oil
- 1 pound Italian Sausage (mild or hot), casings removed if using links
- ½ medium Onion, diced (about 1 cup)
- 2 ribs Celery, diced
- 3 cloves Garlic, finely grated
Soup Base
- ½ cup Orzo Pasta (uncooked), or 1 cup larger pasta type
- 2 (14.5-ounce cans) Tomatoes (diced or crushed), undrained
- 4 cups Chicken Broth
- 1 teaspoon Italian Seasoning
- ½ teaspoon Sea Salt, or more to taste
- ¼ teaspoon Black Pepper
- Water, as needed to adjust consistency
Recommended Toppings
- Fresh parsley
- Croutons
- Parmesan cheese
Instructions
- Heat Oil and Brown Sausage: Heat the soup pot over medium-high heat. Add the olive oil and heat until shimmering. Add the Italian sausage, breaking it apart as it cooks, and cook until browned. Transfer with a slotted spoon to a plate and set aside.
- Sauté Vegetables: Drain excess grease from the pot, leaving about a teaspoon for sautéing. Add the diced onion, celery, and grated garlic. Sauté until the vegetables are tender and fragrant.
- Add Ingredients to Pot: Return the browned sausage to the pot. Add the orzo pasta, canned tomatoes with their juice, chicken broth, Italian seasoning, sea salt, and black pepper. Stir everything together.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 15 minutes, stirring occasionally, until the orzo is tender and the flavors meld.
- Adjust Consistency: Assess the thickness of the soup and add water or additional broth as needed to reach your preferred consistency.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, croutons, and Parmesan cheese as desired. Serve warm.
- Store Leftovers: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- If substituting orzo with a larger pasta, adjust the cooking time to ensure the pasta is cooked to your liking.
- To thicken the soup, continue simmering to reduce excess liquid; add small amounts of water or broth if you need to thin it back out.
- Stir the soup frequently during simmering to prevent the orzo from sticking to itself or the pot.
- When reheating, add broth or water as orzo absorbs liquid while cooling, helping to restore the perfect soup consistency.
- For a pressure cooker: Brown sausage and vegetables using the Sauté setting. Add remaining ingredients, seal the lid, and cook on HIGH pressure for zero minutes (one minute for larger pasta). Allow a 10-minute natural release, then quick release the rest of the pressure. Stir and serve.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
