Italian Sausage Orzo Soup

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Italian Sausage Orzo Soup (One-Pot, 30-Minute Meal)

Warm, hearty, and full of robust flavor, this Italian Sausage Orzo Soup brings together spicy Italian sausage, earthy portobello mushrooms, vibrant spinach, and tender orzo pasta in a creamy, herb-infused broth. It’s a one-pot, 30-minute meal that’s perfect for busy weeknights, lazy weekends, or effortless meal prep.

This soup checks all the boxes: comforting, quick, and made with simple ingredients. It’s family-friendly and filling enough to stand on its own—or serve it with a crusty loaf of bread for an extra cozy dinner.

Why You’ll Love This Soup

  • One-Pot Simplicity – Easy cleanup and fast cooking!
  • Ready in 30 Minutes – From prep to table in half an hour.
  • Comfort Food with a Twist – Creamy and hearty, yet fresh with spinach and herbs.
  • Great for Meal Prep – It reheats beautifully.

Ingredients

  • 15 oz spicy Italian sausage, crumbled
  • 1 teaspoon Italian seasoning (or Herbes de Provence)
  • Fresh thyme, to taste
  • Red pepper flakes, to taste (optional, for extra heat)
  • 1 cup orzo, uncooked
  • 8 oz portobello mushrooms, chopped (about 2 large caps)
  • 4 cloves garlic, minced
  • 5 cups chicken stock
  • 5 oz fresh spinach
  • ½ cup heavy cream

How to Make Italian Sausage Orzo Soup

  1. Brown the sausage
    In a large soup pot or Dutch oven over medium-high heat, cook the crumbled sausage until browned. Drain excess fat if needed.
  2. Add aromatics and mushrooms
    Stir in the garlic, chopped mushrooms, Italian seasoning, fresh thyme, and red pepper flakes. Cook for 3–4 minutes until the mushrooms soften and the garlic is fragrant.
  3. Simmer the soup
    Pour in the chicken stock and bring to a boil. Stir in the orzo and reduce heat to medium-low. Simmer uncovered for 10–12 minutes, or until the orzo is al dente.
  4. Add spinach and cream
    Stir in the fresh spinach and cook for 1–2 minutes until wilted. Finish by pouring in the heavy cream, stirring gently to combine. Taste and adjust seasoning as needed.
  5. Serve and enjoy
    Ladle into bowls and serve hot. Garnish with extra thyme or grated Parmesan if desired.

Tips and Variations

  • Mild sausage? Swap in sweet Italian sausage if you prefer less spice.
  • No heavy cream? Use half-and-half or a splash of coconut cream for a lighter option.
  • More veggies: Add diced zucchini or bell peppers for extra nutrition.
  • Make it vegetarian: Use plant-based sausage and vegetable broth instead.

Storage & Reheating

  • Store in an airtight container in the refrigerator for up to 4 days.
  • Reheat on the stovetop over medium heat, adding a splash of broth or water to loosen the texture.
  • Freeze in portions for up to 2 months (best without the cream; add it fresh after reheating).

Nutrition (Per Serving)

  • Calories: 495 kcal
  • Servings: 6

This Italian Sausage Orzo Soup is the kind of recipe that becomes a regular on the dinner rotation. Bold, creamy, and nourishing—it’s everything you want in a bowl of soup, made in one pot and ready in no time!

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