Italian Sausage Soup with Orzo

You can freeze Italian sausage soup with orzo for up to three months.

This will be first rate for people with a busy life-style just make enough and shop it for dinner within the week

Italian Sausage Soup with Orzo



Prep time


Cooking time




  • 1/2 red onion (diced)

  • 1/2 lb italian sausage

  • 3 cloves of garlic (finely minced)

  • 1 tsp olive oil

  • 6 cups of chicken stock

  • 2 celery stalks (diced)

  • 1 15oz can diced tomatoes

  • 1/2 cup uncooked orzo pasta

  • Black pepper to taste

  • 1 tsp dried Italian seasoning

  • 1 tsp salt


  • Heat 1 tsp olive oil in a pan.
  • Add to it 1/2 lb italian sausage, break into small pieces and cook until well browned
  • Drain the sausage and set to one side
  • To the same pan add 1/2 a red diced onion, 3 cloves of minced garlic and diced celery. Sauté for 3-4 minutes
  • Now add the uncooked orzo pasta and stir for 2-3 minutes until toasted
  • Add in 6 cups of chicken stock, tomato tin, 1 tsp dried italian seasoning, 1 tsp salt and pepper along with the cooked browned sausage from earlier
  • Stir everything so all ingredients are well combined
  • Cook the soup for 10-15 minutes. Bring to the boil then let it simmer on medium-low heat

Article Source :

Angela Florence