A flavorful one pot Italian sausage soup blends spicy sausage with garlic, tender onions, crushed tomatoes, and rich chicken broth. Orzo and fresh spinach create a satisfying texture, accented by oregano and red pepper flakes. This hearty dish delivers a burst of comforting flavors that make it an irresistible meal.

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I recently made an Italian Sausage & Orzo Soup that turned out to be a real winner. This one pot dish uses 1 lb of spicy Italian sausage (casings removed) to give a nice protein boost and flavor, while 1 tbsp of olive oil, 1 medium diced yellow onion and 3 minced garlic cloves build a solid base.

The canned tomatoes (28 oz crushed) mixed with 4 cups chicken broth create a rich tomato flavor that is both hearty and low in fat. I add a cup of orzo pasta which gives the soup some good carbs and a smooth texture while 2 cups of fresh spinach adds vitamins and fiber.

A sprinkle of dried oregano and 1/2 tsp red pepper flakes intensifies the flavor without excessive calories. The soup is balanced and packs nutrients that can help keep you energized throughout the day.

I enjoy preparing this dish knowing it’s both satisfying and nutritious.

Why I Like this Recipe

I really love how the spicy Italian sausage mixes with the garlic and onions to create a rich, bold flavor that just fills my kitchen with an amazing aroma. I also like that everything cooks in one pot which makes cleanup a breeze when I’m in a hurry. The blend of crushed tomatoes with the orzo and fresh spinach gives the soup a nice mix of textures and tastes that never fail to satisfy me. Plus, it’s super quick to whip up even on busy nights so I feel like I’m treating myself to a tasty, home-cooked meal without all the hassle.

Ingredients

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Spicy Italian sausage delivers protein and rich flavor while addin a hearty kick.
Olive oil offers healthy fats, enhances taste, and helps carry the dish flavor.
Onion provides natural sweetness, fiber, and balances the spicy flavors real good.
Garlic infuses bold zest and antioxidants, boostin the soup’s overall aroma.
Crushed tomatoes add a tangy, vitamin-rich base that deepens the flavor nicely.
Chicken broth brings savory moisture while layering complexity and a bit of saltiness.
Orzo and spinach add carbs and vitamins making the soup balanced and hearty.
Oregano and red pepper flakes give extra depth along with a hint of spicy heat.

Ingredient Quantities

1 lb spicy Italian sausage, casings removed

1 tbsp olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 (28 oz) can crushed tomatoes

4 cups chicken broth

1 cup orzo pasta

2 cups fresh spinach, roughly chopped

1 tsp dried oregano

1/2 tsp red pepper flakes (if you like it extra spicy)

Salt and pepper to taste

Optional: Fresh basil for garnish

How to Make this

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1. Heat a large pot over medium heat and add the olive oil. Once its hot, add the spicy Italian sausage (making sure to break it up) and cook until its browned all over.

2. Add the diced yellow onion to the sausage and cook for about 3-4 minutes until the onions start to soften.

3. Toss in the minced garlic and stir for another minute until you can smell its delicious aroma.

4. Pour in the can of crushed tomatoes and the chicken broth, then stir everything together.

5. Sprinkle in the dried oregano and red pepper flakes, and season with salt and pepper to your taste.

6. Bring the mixture to a simmer, then add the orzo pasta.

7. Let the soup cook about 8-10 minutes until the orzo is al dente.

8. Stir in the roughly chopped fresh spinach and let it wilt for about 2 minutes.

9. Give it a good taste and adjust the seasoning if needed.

10. Serve it hot in bowls, and if you like, garnish with some fresh basil for that extra touch. Enjoy your meal!

Equipment Needed

1. Large pot
2. Stove burner
3. Wooden spoon
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Can opener
8. Ladle
9. Soup bowls

FAQ

Q: Can I use mild Italian sausage instead of spicy?

A: Yeah, sure! Using mild sausage is fine, but you might want to add a bit more red pepper flakes if you like some heat.

Q: Can I substitute orzo with another pasta?

A: You can. Penne or even small shells work. Just note that the cooking time may differ a bit.

Q: Do I really need fresh spinach?

A: Fresh spinach gives a nice flavor and texture, but if you dont have it, frozen spinach can work. Just drain and chop it up beforehand.

Q: How long does the soup keep in the fridge?

A: It should last about 3-4 days in a sealed container in the fridge. Reheat only what you need though, as reheating multiple times is not greate.

Q: Can you freeze this soup?

A: Freezing is doable, but I dod not recomend it because the orzo may get mushy. Its best to freeze without the pasta then add in freshly cooked orzo when reheating.

Italian Sausage & Orzo Soup Recipe Substitutions and Variations

If you dont have spicy Italian sausage, try using a milder sausage or even turkey sausage. It gives a different flavor but still works great.
No olive oil? You can use vegetable oil or canola oil instead. They arent exactly the same but they cook just fine in a pinch.
If crushed tomatoes are not available, you can substitute with diced tomatoes or tomato puree. The texture might change a bit but hey, it’s still tasty.
Out of chicken broth? Vegetable broth is a solid replacement and works well if you’re aiming for a lighter flavor.
If you dont have orzo pasta, small pasta shapes like ditalini or even rice can be used. It might not be traditional but it still makes a hearty soup.

Pro Tips

1. Make sure you allow the sausage to get nicely browned before adding the onions. This extra step really helps build up a rich flavor even if it takes a few extra minutes.
2. When you add the garlic, stir it quickly so it doesn’t burn. Burnt garlic can turn bitter and affect the overall taste of your soup.
3. Keep a close eye on the orzo while it’s simmering. It cooks fast and too much cooking makes it mushy so be sure to check a minute or two before it’s done.
4. Taste as you go and add more salt, pepper or red pepper flakes if needed. Adjusting the seasoning gradually helps you avoid throwing in too much spice all at once.