Description
Irresistible One-Pot Italian Sausage Orzo Soup – Discover a delicious and easy recipe for a comforting meal. Try it now!
Ingredients
Scale
- 1 pound Italian sausage, casings removed (sweet or hot, based on preference)
- 1 large yellow onion (about 1 cup), finely diced
- 3 medium carrots (about 1 cup), diced
- 3 celery stalks (about 1 cup), diced
- 4 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can diced tomatoes, undrained
- 6 cups chicken broth
- 1 cup dried orzo pasta
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 5 ounces fresh spinach (about 4 cups)
- 2 tablespoons fresh basil, chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Brown the Sausage Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook for 7-8 minutes until browned and slightly crispy at the edges. The caramelization here creates essential flavor, so don’t rush this step. If there’s excessive fat (more than 1 tablespoon), drain some while leaving enough to cook the vegetables.
- Step 2: Sauté the Aromatics Add the diced onion, carrot, and celery to the pot with the browned sausage. Cook for 5 minutes until the vegetables begin to soften. Add the minced garlic, Italian seasoning, and red pepper flakes (if using), and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes, allowing it to slightly darken and coat the vegetables and sausage.
- Step 3: Build the Soup Base Pour in the diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits. Add the chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 10 minutes to allow the flavors to meld and the vegetables to soften completely.
- Step 4: Cook the Orzo Add the orzo to the simmering broth and cook for 8-9 minutes, or until just tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot. The pasta will absorb some of the broth as it cooks, thickening the soup to a lovely consistency.
- Step 5: Finish and Serve Once the orzo is tender, stir in the fresh spinach and let it wilt for about 1 minute. Remove the pot from heat and stir in the fresh basil, grated Parmesan, and lemon juice. Taste and adjust seasonings if needed. Ladle the hot **Italian sausage orzo soup** into bowls, garnish with additional Parmesan cheese, and serve immediately with crusty bread for a complete meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg