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Italian Orzo Soup with Sausage and Tomatoes

Italian orzo soup with sausage and tomatoes simmers in chicken broth with tender vegetables, then finishes with baby spinach. The orzo makes this one-pot soup hearty, while Italian sausage adds savory flavor to every bowl.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian pork sausage bulk
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 6 cup low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup orzo uncooked
  • 3 cup baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then add the sausage and cook, breaking it into small pieces, until browned and it reaches 160°F, about 6 to 8 minutes.
  2. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the broth, tomatoes, Italian seasoning, salt, and pepper and bring to a boil.
  5. Stir in the orzo, reduce the heat to maintain a steady simmer, and cook uncovered until the orzo is tender, about 8 to 10 minutes, stirring occasionally.
  6. Stir in the spinach and cook until wilted, about 1 to 2 minutes.
  7. Ladle into bowls and serve.

Notes

For the best texture, store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended because the orzo can become soft. For a lighter option, use turkey sausage in place of pork sausage.