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Sausage Orzo Tomato Soup

Featured in Big pots of steaming, hearty soup.

This cozy soup pairs savory sausage with tender orzo and a creamy tomato base. The sausage is browned first to layer on flavor, while vegetables cook in its drippings for added richness. Flour creates a silky texture, and cream keeps it smooth. Fresh spinach gives it a splash of green and a nutrition boost. Cooking orzo in the broth infuses it with flavor and makes it irresistible, even for picky eaters.
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alicia in the kitchen
Updated on Sun, 27 Apr 2025 14:58:22 GMT
Sausage Orzo Tomato Soup Pin it
Sausage Orzo Tomato Soup | tasteofsavor.com

Turn basic items into a knockout dish with this Velvety Italian Sausage Orzo Soup. Mixing flavorful sausage, soft pasta, and creamy tomato broth makes a comforting bowl that's filling and fancy, great for everything from regular weeknights to hanging out with friends.

I found this soup during a stormy weekend, and now my family begs for it all the time. There's something almost magical about how the orzo soaks up all those flavors while it cooks.

Must-Have Tasty Components

  • Italian sausage: Go for hot or mild, whatever you like
  • Orzo pasta: Tiny rice-shaped bits that work great in soup
  • Heavy cream: Don't skimp on fat for that smooth feel
  • Fresh garlic: Brings that real Italian taste
  • Quality tomatoes: Try to grab San Marzano if you can
  • Fresh spinach: Gives nice green color and good-for-you stuff
  • Chicken broth: Make your own or buy low-salt versions

Simple Cooking Walk-Through

Getting Sausage Ready:
Crumble into tiny chunks. Get all sides nice and brown. Pour off extra fat. Keep those tasty bits stuck to the pot. Put meat on a plate for now.
Starting Your Flavors:
Chop veggies the same size. Cook till soft and see-through. Throw garlic in at the end. Don't let veggies brown. Add salt as you go.
Making Awesome Soup:
Cook the flour all the way. Pour liquid in slowly. Stir until it's smooth. Keep it just barely bubbling. Taste and add salt if needed.
Cooking The Pasta:
Drop orzo into the bubbling soup. Keep stirring so it doesn't stick. Check if it's done. Watch how much liquid's left. Make it thicker or thinner.
Putting It All Together:
Stir in cream bit by bit. Mix in spinach till it shrinks down. Taste again for salt. Fix thickness if needed. Eat it while it's hot.
Italian Sausage Orzo Soup Pin it
Italian Sausage Orzo Soup | tasteofsavor.com

This soup always makes me think of what my Italian grandma used to make, though she'd never use store-bought orzo if she could help it.

Watching The Heat

Getting this soup just right comes down to how you handle the heat. After messing up a few times, I learned that keeping it barely bubbling stops the cream from breaking apart and keeps the orzo from sticking. Once I add cream, I turn the heat down to medium-low and stir a lot.

Keeping It Fresh

I found out that orzo keeps soaking up liquid even after cooking. For best results, I now store everything separately. When making it ahead, I skip adding the orzo and cream until I'm ready to warm it up. This way it's always perfect.

Plan-Ahead Tricks

You can totally make parts of this soup beforehand. I often cook the sausage and veggie base early, then finish with the orzo and cream right before eating. This takes the pressure off when friends come over but still gives the best texture.

What To Serve With It

This soup tastes great on its own, but gets even better with some crusty Italian bread or garlic rolls. To make it a full meal, I like adding a simple arugula salad with lemony dressing that cuts through the richness.

Ways To Switch It Up

I've played around with this recipe a bunch. Adding mushrooms gives an earthy flavor, and throwing in sun-dried tomatoes makes it more intense. If you want something lighter, turkey Italian sausage works really well too.

Getting The Feel Just Right

All these ingredients create the perfect mix of textures. You want the orzo soft but not mushy, the sausage gives you something to chew on, and the cream makes everything smooth and silky.

Italian Sausage Orzo Soup Pin it
Italian Sausage Orzo Soup | tasteofsavor.com

This Velvety Italian Sausage Orzo Soup has become my go-to meal for both family dinners and casual get-togethers. The mix of creamy broth, soft pasta, and tasty sausage creates something really special that brings folks together. It always hits the spot whether you're warming up on a cold night or just want some comfort food for lunch.

Frequently Asked Questions

→ Why can't I swap the heavy cream?
Lower-fat substitutes might curdle with the tomatoes' acidity and cooking heat, but heavy cream stays smooth and creamy.
→ How do I handle leftovers with orzo?
Cook the orzo on the side and mix it in when reheating to avoid it soaking up too much liquid.
→ What’s the best kind of Italian sausage to use?
You can use ground or cased sausage (just remove the casings). Choose spicy or mild, depending on your taste.
→ Can I prepare this ahead of time?
Totally. Just cook and store the orzo apart so it doesn’t soak all the broth up.
→ Do I really need the spinach?
Nope, skip it if you'd like. It’s mostly for a pop of color and extra nutrition.

Sausage Orzo Tomato Soup

This hearty soup blends zesty sausage with creamy tomato flavors, tender orzo, and fresh spinach. Great for busy evenings when you need comfort food fast.

Prep Time
10 Minutes
Cook Time
55 Minutes
Total Time
65 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Base

01 400g (6) sausages, any type
02 1 tablespoon olive oil
03 3 medium potatoes, peeled and cut into chunks
04 100g (½ cup) wild rice

→ Vegetables & Aromatics

05 1 onion, finely chopped
06 2 celery sticks, sliced thinly
07 2 carrots, cut into thin slices
08 2 garlic cloves, crushed or minced
09 ½ teaspoon dried thyme
10 2 dried bay leaves

→ Liquid & Thickeners

11 1 litre (4 cups) chicken or veggie broth
12 375ml (1½ cups) light cream or half-and-half
13 3 tablespoons plain flour
14 Salt, added to taste

Instructions

Step 01

Warm up some oil in a big pot, take the sausages out of their casings, and break them apart while frying until browned. Scoop them out onto a plate, leaving around 2 tablespoons of the fat in the pot.

Step 02

Throw the onion, celery, and carrots into the pot and cook them on low for about 10 minutes. Stir in garlic and thyme, then cook another 30 seconds.

Step 03

Dust the veggies with the flour, mix them up to form a paste, and cook for 2 minutes. Add the cooked sausage back to the pot.

Step 04

Slowly add the stock, stirring constantly. Toss in bay leaves and wild rice, and let it simmer for 30 minutes.

Step 05

Put the potato chunks in and let them cook another 15 minutes or until both rice and potatoes are soft.

Step 06

Mix in the cream and sprinkle with salt and pepper. Warm it all through and serve with some chopped parsley if you'd like.

Notes

  1. Swap sausages with bacon for a smoky twist.
  2. Feel free to substitute wild rice with pearl barley or brown rice.
  3. For a gluten-free version, corn flour works instead of regular flour.
  4. Try sweet potatoes for quicker cooking instead of regular ones.
  5. Dairy-free cream substitutes great for plant-based diets.

Tools You'll Need

  • Big soup pot
  • Chopping board
  • A sharp knife
  • Measuring tools (cups and spoons)
  • Wooden spoon or spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten (from the flour)
  • Contains dairy (from cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 628
  • Total Fat: 41 g
  • Total Carbohydrate: 45 g
  • Protein: 20 g