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Italian Sausage Orzo Soup

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Total Time
Prep: 10 min. Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Deborah Redfield

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 12, 2023

I always look for recipes high in taste and nutrition but low on prep time and fat. This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month! —Deborah Redfield, Buena Park, California

Test Kitchen Approved

Italian Sausage Orzo Soup

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Yield: 2 servings
Prep: 10 min
Cook: 25 min
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Ingredients

  • 1/4 pound bulk Italian sausage
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced zucchini
  • 1/4 cup chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 cup canned diced tomatoes, undrained
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 3 tablespoons uncooked orzo or small shell pasta
  • 1 tablespoon minced fresh parsley
Text Ingredients

Directions

  1. In a large saucepan, cook the sausage, mushrooms, zucchini and onion in oil over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add garlic; cook 1 minute longer. Add the broth, tomatoes, basil and pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 15-20 minutes. Sprinkle with parsley.

Nutrition Facts

1-1/2 cups: 236 calories, 10g fat (3g saturated fat), 23mg cholesterol, 819mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 12g protein.
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