Italian Sausage Orzo Soup

6 servings


10 minutes

active time

40 minutes

total time


16 ounces Italian sausage (see note)

1/2 medium onion (chopped finely)

2 sticks celery (chopped finely)

2 tablespoons flour

4 cloves garlic (minced)

4 cups chicken broth

1 (28 ounce) can diced tomatoes (with juices)

1/2 teaspoon dried oregano

1 cup uncooked orzo

1 cup heavy/whipping cream

2 cups (packed) fresh baby spinach (optional)

Salt & pepper (to taste)


Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, until the sausage is browned (about 7-10 min).

Take the sausage out of the pot and transfer to a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).

Add the onion and celery to the pot and cook for 4-5 minutes.

Add the flour and garlic and cook for a minute, stirring constantly.

Slowly add the chicken broth and stir until the flour has completely dissolved.

Add the canned tomatoes and oregano to the pot, and also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.

Once it's gently boiling, add the cream and orzo. Reduce the heat as needed and simmer for about 12 minutes or until the orzo is tender, stirring fairly often so it doesn't stick to the bottom of the pot.

Stir in the spinach and season with salt & pepper as needed.


Serving Size



541 kcal

Total Fat

39 g

Saturated Fat

18 g

Unsaturated Fat

19 g

Trans Fat



105 mg


1355 mg

Total Carbohydrate

31 g

Dietary Fiber

3 g

Total Sugars

6 g


18 g

6 servings


10 minutes

active time

40 minutes

total time
Start Cooking