Description
A hearty and flavorful Italian Sausage Orzo Soup combining savory ground Italian sausage, tender vegetables, fire-roasted tomatoes, and delicate orzo pasta in a comforting broth, finished with fresh spinach and optional Parmesan cheese. Perfect for a warm, satisfying meal that’s easy to prepare in about 40 minutes.
Ingredients
Scale
Vegetables
- 1 cup finely diced yellow onion (1 onion)
- 1 cup finely diced carrots (2 large carrots)
- 3/4 cup finely diced celery (2 ribs)
- 2 teaspoons minced garlic
- 1 green bell pepper (diced)
- 1 cup diced red potatoes (1/2-inch pieces)
- 2 cups fresh baby spinach
Meat and Dairy
- 1 pound ground Italian sausage (mild or spicy)
- Parmesan cheese (optional, for serving)
Pantry
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 6 cups beef broth (or stock)
- 2 (14.5-ounce) cans diced tomatoes (fire-roasted for smoky flavor), undrained
- 3/4 cup uncooked orzo pasta
- Salt and black pepper to taste (approximately 3/4 teaspoon salt and 1/4 teaspoon pepper)
Instructions
- Prep Veggies: Finely dice the yellow onion, carrots, and celery. Mince the garlic cloves. Dice the potatoes into 1/2-inch pieces and the green bell pepper into 1/4-inch pieces to ensure even cooking.
- Cook Veggies: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté for 7 to 9 minutes until the vegetables are tender, stirring often to prevent sticking. Add the minced garlic and diced green bell pepper; cook for an additional 3 to 4 minutes. Push the vegetables to the sides of the pot to make room for the sausage.
- Brown Sausage: Add the ground Italian sausage to the center of the pot. Season with salt and pepper to taste (about 3/4 teaspoon salt and 1/4 teaspoon pepper). Let the sausage brown on one side for about 1 minute, then flip and brown the other side. Break the sausage into small crumbles with a wooden spoon as it cooks. Stir in Italian seasoning, dried basil, dried oregano, tomato paste, and the diced potatoes to evenly coat everything in the seasonings.
- Add Broth and Tomatoes: Pour in the undrained fire-roasted diced tomatoes and stir for 1 minute to combine. Add 6 cups of beef broth to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes until the potatoes and vegetables are tender.
- Cook Orzo: While the soup simmers, cook the orzo pasta separately in salted boiling water (1 teaspoon salt per 4 cups water) according to the package instructions until al dente. Drain the orzo and rinse briefly with cool water for 15 seconds to stop the cooking process. Set aside.
- Finish Soup: Remove the soup from heat and stir in the fresh baby spinach until it wilts. For immediate serving, mix the cooked orzo into the soup. If storing for later, keep the orzo separate to prevent it from becoming mushy. Taste the soup and adjust seasonings as needed. Optionally add red pepper flakes or fresh herbs to enhance flavor.
- Serve: Ladle the soup into bowls and top with optional grated Parmesan cheese. Serve with hearty bread for a complete meal.
Notes
- If storing leftovers, keep cooked orzo separate and add it to individual portions to maintain its texture.
- For more heat, add crushed red pepper flakes when finishing the soup.
- Fire-roasted diced tomatoes provide a smoky depth of flavor but regular diced tomatoes can be used as a substitute.
- Italian sausage options include mild or spicy based on your preference.
- This soup pairs well with crusty bread or a fresh salad for a balanced meal.
