Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Minestrone Soup with Sausage and Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 25 reviews

This hearty Minestrone Soup with Sausage and Orzo is a comforting, one-pot Italian meal packed with savory ground sausage, tender vegetables, creamy cannellini beans, and delicate orzo pasta in a rich tomato broth. Ready in under an hour, it's perfect for a warming lunch or dinner.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Meat and Fats

  • 1 pound ground Italian sausage, mild or hot
  • 2 tablespoons extra virgin olive oil

Vegetables and Aromatics

  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 tablespoon minced garlic
  • 2½ cups zucchini, diced
  • 3 cups fresh baby spinach

Canned and Packaged

  • 1 can (15 ounces) diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 6 cups chicken broth
  • 1 cup uncooked orzo pasta

Seasonings

  • 2 teaspoons Italian seasoning
  • ½ teaspoon kosher salt

Instructions

  1. Brown the Sausage: In a large pot or Dutch oven, cook the ground Italian sausage over medium heat until browned, about 6–8 minutes. Drain any excess grease, then remove the sausage to a plate and set aside.
  2. Sauté Vegetables: Using the same pot, add the olive oil followed by the diced onion, celery, and carrots. Cook for about 5 minutes until the vegetables soften. Stir in the minced garlic and diced zucchini, cooking for an additional 1–2 minutes until fragrant.
  3. Simmer Soup Base: Return the browned sausage to the pot. Add the diced tomatoes with their juices, tomato paste, drained cannellini beans, chicken broth, Italian seasoning, and kosher salt. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 minutes to meld flavors.
  4. Cook the Orzo: Add the uncooked orzo pasta to the simmering soup. Cook until the orzo is tender but not mushy, approximately 8–10 minutes. Stir in the fresh baby spinach just before serving and cook until wilted, about 1–2 minutes.
  5. Serve and Garnish: Serve the soup warm, optionally topped with grated Parmesan cheese for added richness and flavor.

Notes

  • For best texture when storing leftovers, cook orzo separately and add it to individual bowls to prevent it from absorbing too much broth and becoming mushy.
  • Brown the sausage well to develop deep, savory flavor before cooking the vegetables.
  • If soup thickens too much as it sits, add extra chicken broth to loosen it up.
  • To lighten the recipe, substitute turkey sausage or omit the meat altogether and double the amount of beans.
  • For extra richness, simmer the soup with a Parmesan rind and finish with grated cheese and a squeeze of fresh lemon juice for brightness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/minestrone-soup-with-sausage-and-orzo-recipe-2/