Italian Sausage Orzo Soup (One Pot)

​​This Italian Sausage Orzo Soup is hearty, creamy, and loaded with flavor. It’s made with spicy or mild Italian sausage, tender veggies, chewy orzo pasta, and fresh baby kale all simmered in a tomato broth. Finish it with a splash of cream for richness and a sprinkle of parmesan for the perfect cozy bowl of soup.

This creamy Italian sausage soup is a family favorite since it’s filling, delicious, and full of veggies. It’s creamy, a little spicy, flavorful, and a bit cheesy – so it’s perfect for meals once the weather gets chilly. Since this creamy Italian sausage soup with pasta has such a tasty broth, kids won’t even mind the veggies throughout.

If you aren’t a fan of kale, I have a post on The 12 Best Kale Substitutes! 

Looking for more Italian (and Italian-inspired) soup recipes? Try my Creamy Lasagna Soup or my Dutch Oven Minestrone. You can’t go wrong with a cozy soup for an easy weeknight meal!

Why You’ll Love This Recipe

• One Pot Meal: Made in a Dutch oven or large pot for easy cleanup.
• Hearty & Filling: Loaded with sausage, veggies, pasta, and greens.
• Customizable: Swap the kale for spinach, adjust spice with mild or hot sausage.
• Weeknight-Friendly: Comes together in just about 45 minutes.

Ingredients & Substitutions

• Italian Sausage: Use mild or hot Italian sausage depending on your spice preference. For a lighter option, substitute ground chicken or turkey sausage. If you can’t find sausage, ground pork with 1 teaspoon fennel seeds and 1 teaspoon Italian seasoning works in a pinch.
• Yellow Onion: A large yellow onion adds sweetness and depth. White or sweet onion can also be used.
• Carrots & Celery: These classic aromatics create the base flavor for the soup. Don’t skip them. If you’re out of celery, add a little extra carrot or onion.
• Garlic: Fresh minced garlic is best. If you don’t have fresh, substitute with 1–1½ teaspoons garlic powder or granulated garlic.
• Italian Seasoning: This dried herb blend (oregano, basil, thyme, rosemary) makes seasoning simple. If you don’t have a blend, use ½ teaspoon each dried basil, oregano, and thyme.
• Smoked Paprika: Adds a subtle smoky-sweet flavor. If you prefer, use regular paprika or leave it out entirely.
• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• Black Pepper: Freshly cracked black pepper gives the soup warmth and balance. Add to taste.
• Chicken Stock or Broth: Stock has a richer flavor, but broth works too.
• Crushed Tomatoes with Basil: Adds acidity and body to the soup. Regular crushed tomatoes or fire-roasted tomatoes can be swapped in. If using plain, add ½ teaspoon dried basil.
• Parmesan Rind (Optional): Simmering with a Parmesan rind gives the broth a nutty, savory boost. Remove before serving. If you don’t have one, just add extra grated parmesan at the end.
• Orzo: This rice-shaped pasta makes the soup hearty. Substitute with ditalini, small shells, or even rice (adjust cook time for rice).
• Heavy Cream: Adds richness and balances the tomato acidity. For a lighter option, use half & half. 
• Baby Kale: Tender, mild greens that wilt quickly. Spinach, Swiss chard, or chopped Tuscan kale are great alternatives.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Italian Sausage Orzo Soup

Quick Overview

• Sauté veg/spices.
• Add remaining ingredients.
• Boil.

Step by Step Instructions

1. Brown the Sausage: In a 6 quart dutch oven or large pot, sauté the italian sausage over medium heat until brown bits develop in the bottom of the pot and the sausage is mostly cooked through. Do not drain the grease.
2. Add the Vegetables: Add the onion, carrot, and celery. Sauté for about 5 minutes.
3. Season the Base: Add the garlic, Italian seasoning, paprika, salt, and pepper. Sauté for 2-3 minutes or until fragrant.
4. Simmer the Soup: Stir in the chicken stock, tomatoes, and parmesan rind. Scrape any brown bit off the bottom of the pot. Bring the soup to a boil. Cover and reduce the heat to low. Simmer for 20-30 minutes.

5. Cook the Orzo: Stir in the orzo. Lightly boil for about 12 minutes (check the package instructions) or until the orzo is al dente. Stir occasionally to ensure the pasta is not sticking.
6. Add Cream & Kale: Reduce the heat to low and stir in the cream and kale. Once the kale has wilted, turn off the heat and serve.

Recipe Serving Suggestions

A side of warm bread is perfect for soaking up the creamy tomato broth. Here are some of my suggestions:

• French Bread: This recipe is bakery-worthy but simple enough for beginners.
• Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
• Old Fashioned Yeast Rolls: These rolls are rich, fluffy, salty, a little sweet, and delicious.
• Rustic Bread: This rustic bread can be made start to finish in a few hours!

Expert Tips

• Use the Sausage Grease: Don’t drain it after browning. It adds flavor to the vegetables and the base of the soup.
• Toast the Spices: Letting the garlic, Italian seasoning, and paprika sauté for a couple of minutes wakes up their flavors.
• Check the Pasta Early: Orzo cooks quickly. Start tasting a couple of minutes before the package time to avoid mushy pasta.
• Let It Simmer: The longer you let this creamy Italian sausage soup simmer, the deeper the flavor. For the best results, let the soup simmer before adding the kale and heavy cream.
• Balance with Cream: The heavy cream mellows the acidity of the tomatoes and lends the soup a silky texture.
• Don’t Skip the Rind: The Parmesan rind is key to having a thicker, silky soup broth. While it’s not necessary to add the rind, you’ll be missing out on quite a bit of flavor if you skip it.

Most Common Mistakes

• Not Stirring the Pasta: Orzo can sink and clump together if left alone. Stir occasionally while it cooks.
• Overcooking the Orzo: It should be al dente, as it will continue to soften in the hot broth.
• Skipping the Cream: The heavy cream balances the acidity from the tomatoes and rounds out the flavor.

Additions & Variations

• Spice it up: Use 1 pound hot Italian sausage instead of mild or add ½–1 teaspoon red pepper flakes with the garlic and seasonings for extra heat.
• Greens: Replace the baby kale with 5 ounces baby spinach, 1 cup chopped Swiss chard, or 1–2 cups chopped Tuscan kale.
• Cheese lovers: Stir in ½–1 cup freshly grated parmesan or pecorino romano before serving for extra richness and flavor.
• Extra veggies: Add 8 ounces sliced mushrooms, 1 diced zucchini, or 1 chopped bell pepper along with the carrots and celery.
• Lighter option: Swap the heavy cream for 1 cup half & half or ¾ cup whole milk. The broth will be slightly less rich and creamy.

Recipe FAQs

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