Creamy Sausage Orzo Soup with Spinach and Parmesan
Creamy Sausage Orzo Soup with Spinach and Parmesan
This may be one of the easiest and most delicious soups to make! The best part, there is very minimal prepping and chopping done before to get this prepared! However, here is the best chopper I own that helps with anything!
Also, shop my cozy Pumpkin Dutch Oven here!
When I want a cozy dinner that doesn’t take all evening, this creamy sausage orzo soup is exactly what I make. It has sweet Italian sausage, tender orzo, baby spinach, and plenty of Parmesan in a creamy tomato broth. Give me a big bowl and some crusty bread, and I’m happy.
If soup season is your favorite season too, you might also love my Creamy Sausage Tortellini Soup or Loaded Baked Potato Soup in a Bread Bowl. This one has that same comforting feel, but the little pieces of orzo make every spoonful especially good. Styled By Daisies
Why you’ll love this sausage orzo soup
The sausage does so much of the work here. Browning it with onion and garlic builds a flavorful base, while tomato paste gives the broth a little depth. Heavy cream makes it silky, and Parmesan brings everything together at the end. The spinach wilts right into the soup, so you get some greens in there without making dinner feel any less cozy.
I use sweet Italian sausage for this recipe. If you like a little heat, you can use hot Italian sausage instead, or add a pinch of red pepper flakes to your bowl.
A few tips for the best creamy orzo soup
Let the tomato paste cook briefly with the sausage before adding the broth. It’s a small step, but it helps bring out its flavor. Once the orzo goes in, stir the soup occasionally so it doesn’t settle on the bottom of the pot.
The orzo will continue to soak up broth as the soup sits. If you’re reheating leftovers, add a splash of chicken broth until it’s as soupy as you like. Keep the heat gentle after adding the cream, and finish each bowl with more Parmesan—because there’s always room for more Parmesan.
This is an easy dinner for a chilly weeknight, but I’d also make it when friends come over. For a fall gathering, you could serve it with my Easy Fall Apple Cider Punch. If you’re planning a relaxed dinner with cocktails afterward, my Brown Sugar Cinnamon Espresso Martini is a delicious way to end the night. Styled By Daisies
Ingredients
1 lb ground sweet italian sausage
1 small yellow onion, chopped
4 garlic cloves, chopped
4 tbsp tomato paste
32 oz chicken broth
1/2 cup heavy cream
about 1/2 cup orzo
Salt, pepper, garlic powder, italian seasoning to taste
2 cups baby spinach
1/2 cup or more of grated parmesan cheese
Directions
- Add the sausage and chopped onion to a large pot over medium heat. Cook, breaking up the sausage, until it’s browned and cooked through and the onion has softened, about 7–9 minutes. Drain off excess grease if needed.
- Add the chopped garlic and cook for about 30 seconds, stirring so it doesn’t burn.
- Stir in the tomato paste and cook for 1–2 minutes.
- Pour in the chicken broth and heavy cream. Add the orzo, garlic powder, onion powder, Italian seasoning, and a little salt and pepper. Stir well.
- Bring the soup to a gentle simmer. Cook for about 10–12 minutes, stirring occasionally, until the orzo is tender.
- Stir in the baby spinach and let it wilt for 1–2 minutes. Add the Parmesan and stir until combined. Taste and adjust the seasoning.
Ladle into bowls and serve with lots of extra Parmesan on top.
