Description
A hearty and flavorful Italian Sausage Soup packed with savory sausage, tender orzo pasta, and rich tomato broth, perfect for a comforting meal any day of the week.
Ingredients
Scale
Main Ingredients
- 1 tablespoon Olive Oil
- 1 pound Italian Sausage (mild or hot), casings removed if using links
- ½ medium Onion, diced (about 1 cup)
- 2 ribs Celery, diced
- 3 cloves Garlic, finely grated
- ½ cup Orzo Pasta (uncooked), or 1 cup larger pasta type
- 2 (14.5-ounce cans) Tomatoes (diced or crushed), undrained
- 4 cups Chicken Broth
- 1 teaspoon Italian Seasoning
- ½ teaspoon Sea Salt, or more to taste
- ¼ teaspoon Black Pepper
- Water, as needed to adjust consistency
Recommended Toppings
- Fresh parsley
- Croutons
- Parmesan cheese
Instructions
- Heat Olive Oil: Heat the soup pot over medium-high heat and add the olive oil. Heat until shimmering before adding other ingredients.
- Cook Sausage: Add the Italian sausage to the pot and cook until browned, breaking it apart as it cooks. Once browned, use a slotted spoon to transfer the sausage to a plate and set it aside.
- Sauté Vegetables: Drain excess grease from the pot, leaving about a teaspoon for sautéing. Add diced onion, celery, and grated garlic to the pot. Sauté until the vegetables are tender and fragrant.
- Return Sausage and Add Ingredients: Return the cooked sausage to the pot. Add the uncooked orzo pasta, canned tomatoes with their juice, chicken broth, Italian seasoning, sea salt, and black pepper.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to medium-low. Let the soup simmer for 15 minutes, stirring occasionally, until the orzo pasta is tender.
- Adjust Consistency: Check the soup consistency and add water or additional broth as needed to reach your desired thickness.
- Serve: Serve the soup warm with recommended toppings like fresh parsley, croutons, and Parmesan cheese.
Notes
- When substituting orzo with other pasta types, adjust cooking time accordingly to ensure pasta is cooked through.
- To thicken the soup, continue simmering to reduce excess liquid; add small amounts of water or broth to thin it if it becomes too thick.
- Stir frequently during simmering to prevent the orzo from sticking together or to the pot.
- When reheating leftovers, add broth or water as orzo tends to absorb liquid, which helps restore the soup’s perfect consistency.
- For pressure cooker instructions: Use Sauté mode to brown sausage and vegetables, then add remaining ingredients. Pressure cook on HIGH for zero minutes (or one minute if using larger pasta), followed by a 10-minute natural release and a quick release of remaining pressure.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
