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Italian Sausage Tomato Orzo Soup


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Rate this recipe 4.4/5 (13 Votes)


  • 2 tablespoons olive oil
  • 1/2 lb. Italian sausage links (casings removed); rolled into bite-sized pieces
  • 1/2 red onion, diced
  • 3 garlic cloves, finely chopped
  • 2 celery stalks, chopped
  • 1 cup whole wheat orzo pasta
  • 3 cups reduced-sodium chicken broth
  • 3 cups water
  • 2-15oz cans diced tomatoes – no salt added
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon dried Oregano
  • 1/2 teaspoon ground fennel
  • 1 teaspoon salt
  • black pepper to taste


Adapted from


Step 1

In a 3-quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min).

Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.

To the heated, oiled pan, add onion, garlic, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min).

Add orzo; sauté to lightly brown (2-3 min).

Add chicken broth, water, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.

Bring to boil; continue boiling until pasta is cooked through (about 10 min); add sausage back to pot about halfway through boiling process.

Serve warm.

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