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+ servings

Sausage Orzo Soup

Course Main Course
Total Time 28 minutes
Servings 6


  • 48 oz chicken broth/stock
  • 2 medium carrots (chopped)
  • 1 cup whole kernel, yellow corn (frozen or canned/drained)
  • 28 oz diced tomatoes
  • 1/2 T dried thyme
  • 1/2 T dried oregano
  • 2 t cumin
  • 1 - 2 T cooking oil
  • 1/2 large onion (chopped)
  • 2 stalks celery (chopped)
  • 1/2 t garlic (minced)
  • 1 lb bulk mild sausage, ground
  • 1 1/2 cups orzo pasta, uncooked
  • 1 loaf garlic bread (optional)
  • 2 cups kale, stalks removed & chopped (optional)
  • shredded parmesan cheese (optional, to sprinkle atop soup)


  1. Pour chicken stock into a 5 qt pot (my fave pot!). Add chopped carrots, corn, diced tomatoes, thyme, oregano, and cumin. Bring the soup mixture to a boil, stirring occasionally.

  2. While the soup is cooking, heat oil in medium-large pan (my absolute fave!) at medium heat. Add onion and celery to pan and cook for two minutes. 

  3. Stir in garlic, and then add sausage. Cook the sausage until it’s no longer pink, breaking it up into smaller chunks as it cooks. 

  4. Add the pan contents to the boiling soup mixture. Add orzo and cook for 15 minutes, stirring occasionally.

    {Optional: 5 minutes before you're ready to serve soup, add kale to pot & stir}

    {Optional: heat garlic bread in oven, according to product instructions}


Serve soup with parmesan cheese sprinkled on top.

We recommend that all meals for children be served with milk.