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Creamy Sausage Orzo Soup

Featured in Comfort in a Bowl.

Sausage, orzo, and a creamy tomato base come together in one hearty soup. Start by browning the sausage to get those tasty drippings. Cook your veggies in the drippings for flavor, stir in flour for a smooth texture, and then simmer with cream for that rich finish. Toss in spinach right at the end for some fresh color, and let the orzo soak up all the goodness. It’s sure to win over even picky eaters!
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Updated on Thu, 03 Apr 2025 23:35:42 GMT
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Bowl of Sausage Orzo Soup | cookwithtaste.com

Take everyday items and cook up something special with this Hearty Italian Sausage Orzo Soup. When you mix tasty sausage, soft pasta, and a thick tomato cream broth, you get a comforting dish that's both filling and fancy, great for anything from busy weeknights to having friends over.

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

Crucial Ingredient Breakdown

  • Italian sausage: Pick hot or mild based on what you like
  • Orzo pasta: Tiny rice-shaped pasta that's ideal for soups
  • Heavy cream: Don't skimp with low-fat for best results
  • Fresh garlic: Key for real Italian taste
  • Quality tomatoes: Try to grab San Marzano if you can
  • Fresh spinach: Brings bright color and good-for-you stuff
  • Chicken broth: Make your own or buy low-salt options

Clear Cooking Method Walkthrough

Sausage Preparation:
Crumble into tiny, similar chunks. Get them nice and brown everywhere. Pour off extra fat if needed. Keep those tasty bits stuck to the pot. Put meat on a plate for now.
Vegetable Base:
Cut veggies the same size. Cook till soft and clear. Throw garlic in at the end. Don't let veggies brown. Add salt as you go.
Broth Development:
Cook the flour all the way. Pour liquid in slowly. Stir till it's smooth. Keep it barely bubbling. Taste and fix salt.
Orzo Addition:
Drop pasta into the bubbly broth. Keep stirring so it won't stick. Check if it's done. Watch your liquid. Make it thicker or thinner.
Final Assembly:
Pour cream in bit by bit. Mix spinach till just soft. Taste again for salt. Fix how thick it is. Eat right away.
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Italian Sausage Orzo Soup | cookwithtaste.com

This soup always makes me think of my Italian grandma, though she'd laugh at me for not making the orzo by hand.

Heat Control Tricks

Getting the right thickness comes down to watching your heat. After tons of tries, I've found that keeping it just barely bubbling stops the cream from breaking and keeps the orzo from sticking. Once you add the cream, turn the heat to medium-low and stir often.

Smart Storage Tricks

The tiny orzo keeps drinking up liquid, so I've learned to store things apart for best results. When I make it ahead, I cook everything but leave out the orzo and cream, adding them fresh when I heat it up again. This way, it's always just right.

Planning Ahead Approach

This soup works great for making ahead. I often cook the sausage and veggie mix earlier, then just toss in the orzo and cream right before we eat. This makes having people over way less stressful while keeping everything tasting awesome.

What to Serve With It

This soup tastes great by itself, but it's even better with some crusty Italian bread or garlic knots. For a full dinner, I like to add a simple arugula salad with lemon dressing to cut through the richness.

Ways to Switch It Up

I've played around with different versions over time. Adding mushrooms gives it an earthy taste, while sun-dried tomatoes pack a flavor punch. If you want something lighter, turkey Italian sausage works great too.

Getting the Feel Just Right

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

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Italian Sausage Orzo Soup | cookwithtaste.com

This Hearty Italian Sausage Orzo Soup has become a go-to dish in my home, great for family meals or when friends drop by. The mix of smooth broth, tender pasta, and flavorful sausage makes something truly wonderful that brings folks together. Whether you serve it on a cold night or as a midday meal, it'll make everyone happy every time.

Frequently Asked Questions

→ Why avoid swapping heavy cream?
Tomatoes and high heat can cause lighter dairy to curdle, but heavy cream stays smooth.
→ What’s the best way to save leftovers?
Keep the orzo separate and stir it in when reheating to prevent the soup from thickening too much.
→ Which Italian sausage is ideal?
Both ground sausage or de-cased links work, and you can go for either mild or spicy.
→ Is this soup freezer-friendly?
To make ahead, don’t mix in the orzo until serving time, so it stays firm and doesn’t soak up all the liquid.
→ Do I have to include spinach?
It’s optional! Skip it if you’re not a fan, but it adds color and vitamins.

Italian Sausage Orzo Soup

This cozy bowl features creamy tomato broth loaded with tender orzo pasta, savory sausage, and fresh spinach. A fast option for weeknight meals.

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

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Base

01 Wild rice (100g or about ½ cup)
02 Olive oil (1 tbsp)
03 Potatoes (3 medium-sized, peeled and diced)
04 Any type of sausage (6 sausages or roughly 400g)

→ Vegetables & Aromatics

05 Sliced celery stalks (2 stalks)
06 Dried thyme (about ½ tsp)
07 Carrots, chopped into slices (2)
08 One onion, finely diced
09 Bay leaves (2 pieces)
10 Garlic cloves (2 whole cloves)

→ Liquid & Thickeners

11 375ml (or 1½ cups) light or single cream
12 Chicken or veggie broth (1 litre or 4 cups)
13 Plain flour (3 tbsp)
14 Add salt to your liking

Instructions

Step 01

Pour oil into a soup pot, squeeze sausage from casings, and cook till browned. Set sausage aside, leaving just 2 tbsp of fat in the pot.

Step 02

Toss in onion, celery, and carrot pieces and cook on low for 10 minutes. Add garlic and thyme at the end and stir quickly for 30 seconds.

Step 03

Dust flour over the softened veggies, mix into a smooth paste, and let it cook for 2 minutes. Add back the cooked sausage.

Step 04

Slowly pour in the broth while stirring, then pop in the rice and bay leaves. Let it bubble gently for about 30 minutes.

Step 05

Carefully drop in the potato chunks and continue cooking for 15 minutes, until rice and potatoes soften.

Step 06

Mix in the cream, sprinkle in some salt and pepper, and warm it all up. Garnish with parsley before serving.

Notes

  1. You can swap sausage for bacon if you'd like a smokier taste.
  2. Brown rice or barley can replace wild rice if needed.
  3. For gluten-free, use corn starch in place of flour.
  4. Switch to sweet potatoes to cut down on cook time.
  5. Non-dairy cream works great for a plant-based option!

Tools You'll Need

  • A big pot for cooking soup
  • A cutting board
  • A sharp knife for prep
  • Measurement tools (cups and spoons)
  • A sturdy wooden spoon

Allergy Information

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