Description
This comforting Italian Sausage Soup is a hearty blend of browned Italian sausage, tender orzo pasta, and a flavorful tomato and chicken broth base, seasoned with classic Italian herbs. Perfect for a cozy meal, this soup combines the savory richness of sausage with the light texture of pasta, creating a balanced and satisfying dish.
Ingredients
Scale
Main Ingredients
- 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
- 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 and add the olive oil, heating it until shimmering. Add the Italian sausage and cook until browned, breaking it apart as it cooks. Transfer the sausage to a plate with a slotted spoon and set aside.
- Sauté vegetables: Drain excess grease from the pot leaving about one teaspoon for sautéing. Add the diced onion, celery, and grated garlic, sautéing until tender and fragrant.
- Add sausage and other ingredients: Return the browned sausage to the pot. Stir in the orzo pasta, canned tomatoes with juice, chicken broth, Italian seasoning, sea salt, and black pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally, until the orzo is tender.
- Adjust consistency and serve: Add water or additional broth as needed to achieve your desired soup consistency. Serve warm topped with fresh parsley, croutons, and grated Parmesan cheese.
- Storage instructions: Allow soup to cool completely before storing in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.
Notes
- Adjust pasta cooking time if substituting orzo with larger pasta to ensure pasta is cooked to preference.
- Simmer soup longer to thicken or add water or broth a little at a time to thin the soup as needed.
- Stir soup frequently during simmering to prevent orzo from sticking together or to the pot.
- When reheating, add broth or water to restore the original soup consistency since orzo absorbs liquid as it cools.
- For pressure cooker method, sauté sausage and vegetables first, then add remaining ingredients and pressure cook on HIGH for zero to one minute, followed by a 10-minute natural release and quick release of remaining pressure.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 50 mg
