Italian Sausage Tomato Orzo Soup

Are you ready for the yummiest soup you’ve made all season? This Italian Sausage Tomato Orzo Soup is like a delightful twist on a classic minestrone. We’ve taken the traditional veggie and tomato base, swapped out the usual noodles for orzo, and added tiny sausage meatballs that make the whole dish sing. If that sounds intriguing, let’s dive a bit deeper. The onion, celery, and carrot are your standard fare, but using orzo instead of egg noodles or penne is a switch you’ll love. Plus, those little meatballs are a flavor and protein boost that you won’t want to miss. They’re simple to prepare and truly our favorite part of the recipe.

While we often make more elaborate meatballs with minced onion, parmesan, panko breadcrumbs, and loads of seasoning, this soup lets the other elements shine. Just roll up small sausage balls, sear them until browned, and set them aside. Then, sauté your veggies in the remaining juices. Orzo, more akin to rice grains than traditional noodles, keeps the soup light and avoids unnecessary broth splashes.

If you’re after a nutrient-dense, protein-packed soup that perfectly balances brothiness with substance, this is your new go-to. It’s so good, we brought it to work, and our co-workers devoured it! It’s not only delicious but also filling, ensuring you’re satisfied long after your meal. Grab a loaf of garlic bread and get cooking!

Why You’ll Love This Recipe

This soup is a perfect blend of flavors and textures. It’s hearty yet light, with the orzo adding a delightful texture and the sausage meatballs delivering a burst of flavor. It’s easy to make and perfect for meal prep or a cozy dinner.

Kitchen Equipment You’ll Need

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3/4 pound Italian sausage links, casings removed
• 1/2 red onion, finely chopped
• 4 cloves garlic, minced
• 2 ribs celery, finely chopped
• 1 cup orzo pasta
• 3 cups low-sodium chicken broth
• 3 cups water
• 2 (15 oz.) cans diced tomatoes
• 1 tablespoon Italian seasoning
• 1 tablespoon oregano
• 1/2 teaspoon ground fennel (optional)
• 1/4 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper, to taste
• 1 cup parmesan cheese, grated

Step-by-Step Instructions

1. Roll the ground sausage into small balls, about 1 1/2-2 teaspoons each.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs and sear until browned on all sides. Transfer to a paper towel-lined plate and set aside.
3. Add onion and celery to the pot and cook for 6-8 minutes, until softened and translucent. Add garlic and cook for another 1-2 minutes until fragrant.
4. Season with salt, pepper, Italian seasoning, oregano, fennel, and red pepper flakes.
5. Add the orzo pasta and toast for 2-3 minutes, stirring frequently.
6. Pour in the chicken broth, water, and diced tomatoes with their juices. Bring the mixture to a boil.
7. Cook for 9-12 minutes, or until the orzo is al dente. Reduce the heat to low and return the sausage meatballs to the pot to warm them up for about 4-5 minutes.
8. Taste and adjust seasoning if necessary. Stir in the parmesan cheese and serve hot.

Tips for Success

• Don’t skip browning the sausage meatballs; it adds a depth of flavor that enhances the entire soup.
• Use freshly grated parmesan for the best flavor and texture.
• Adjust the seasoning to your preference, especially the red pepper flakes if you prefer less heat.

Additional Tips and Variations

• For a vegetarian option, use plant-based sausage and vegetable broth.
• Feel free to add more vegetables like spinach or kale for extra nutrients.
• If you prefer a thicker soup, reduce the amount of water or let it simmer longer.

Nutritional Highlights (Per Serving)

This soup is rich in protein and packed with vitamins from the vegetables. It’s a balanced meal that will keep you full and energized.

Frequently Asked Questions (FAQ)

Can I freeze this soup?

Yes, you can freeze this soup. Just make sure to let it cool completely before transferring it to freezer-safe containers.

What can I use instead of orzo?

If you don’t have orzo, try using small pasta shapes like ditalini or even rice as a substitute.

How long will this soup last in the fridge?

This soup will last up to 3-4 days in the refrigerator. Just store it in an airtight container.

Conclusion

This Italian Sausage Tomato Orzo Soup is a comforting and delicious dish that’s perfect for any time of the year. We hope you try it out and share your experience with us. Enjoy a warm bowl, and don’t forget the garlic bread!