Easy one pot soup that doesn't take a lot of time but tastes like it did. If you prefer, use rice or some other pasta. Feel free to add other chopped vegetables, such as celery and carrots. Great warmed up the next day.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the sausage in a large skillet over medium heat, and cook until evenly brown. Remove from skillet, and crumble into a large pot. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.

    Advertisement
  • Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

Nutrition Facts

557.8 calories; 29.4 g protein; 30.9 g carbohydrates; 89.4 mg cholesterol; 1224.3 mg sodium. Full Nutrition

Reviews (136)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2009
YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth omitted the green peppers (I don't like them) and used dried parsley instead of fresh. I also accidentally tripled the garlic to 2 tablespoons. I loved it. I served it with a loaf of fresh sun-dried tomato bread and it made for a nice hearty dinner. One word of caution: where the recipe says "large pot " it really means "the biggest pot you've got!" EDIT 01/28/2009: This is my most frequently used and requested recipe. I've made this more times than I can count! A couple things I've learned over time: 1. For a bit more flavor mix hot and sweet sausage half and half. 2. Cook the pasta separately (or add a lot more broth). I cook and store the pasta separately except when freezing portions. To freeze it I add the pasta and cooled soup into one container and freeze immediately. This prevents the pasta from soaking up all the liquid in the soup. Thanks again for a great recipe! Read More
(55)

Most helpful critical review

Rating: 3 stars
02/11/2009
OK I wasn't crazy about this soup. I used low sodium chicken broth and ended up adding 2 bouillon cubes and black pepper to add flavor. That didn't do it for me. The orzo absorbed most of the stock - I should have precooked it as suggested but we do like a thicker soup. It just didn't seem to have any flavor. Maybe hot sausage or red pepper...I do like Italian wedding soup so this was a disappointment for me. My husband ate a bowl out of obligation and my son at least tried it. Use a big pot if you do try it! Read More
(1)
175 Ratings
  • 5 star values: 136
  • 4 star values: 32
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/28/2009
YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth omitted the green peppers (I don't like them) and used dried parsley instead of fresh. I also accidentally tripled the garlic to 2 tablespoons. I loved it. I served it with a loaf of fresh sun-dried tomato bread and it made for a nice hearty dinner. One word of caution: where the recipe says "large pot " it really means "the biggest pot you've got!" EDIT 01/28/2009: This is my most frequently used and requested recipe. I've made this more times than I can count! A couple things I've learned over time: 1. For a bit more flavor mix hot and sweet sausage half and half. 2. Cook the pasta separately (or add a lot more broth). I cook and store the pasta separately except when freezing portions. To freeze it I add the pasta and cooled soup into one container and freeze immediately. This prevents the pasta from soaking up all the liquid in the soup. Thanks again for a great recipe! Read More
(55)
Rating: 5 stars
10/12/2010
Very nice soup as is but I played with it a little adding some things not measuring precisely and just simply enjoying cooking (and the aroma). First I used homemade chicken broth that already had pieces of chicken in it. The combination of the chicken with the Italian sausage was a nice contrast in flavors and textures! I added fresh cremini mushrooms Italian seasoning rather than just basil leeks as well as onions zucchini cannellini beans a good glug of red wine (an appropriate Sangiovese) and a Parmigiano-Reggiano rind (I keep them stored in the freezer). I also subbed fresh escarole for the spinach (had I used spinach I would have used fresh). Quick easy aromatic incredibly flavorful and immensely satisfying. Read More
(35)
Rating: 5 stars
02/13/2008
THANK YOU for this 5 star recipe! A definite keeper so versatile. As Jackie said feel free to add...and I did. I added chopped celery and a can of rinsed canaloni beans and used fresh spinich. I forgot to add the parsley but it was fabulous the way I fixed it and I don't think I deviated too much from the recipe originally posted. Next time I'll add zucchini. Read More
(25)
Advertisement
Rating: 5 stars
09/28/2005
This soup was extremely easy to prepare. I used bulk sausage instead of links and did not change pans. I just used a large skillet and kept all the juices together. I also rounded off the measurements to use full pagkages of the ingredients. It smelled fabulous while cooking and to my amazement tasted even better. I served it with French bread. You would be hard pressed to find an easier or more satisfying meal. Read More
(16)
Rating: 5 stars
07/14/2007
This soup is perfect on a cold and rainy evening. It also freezes well - just don't add quite as much orzo as it calls for as it will soak up too much liquid during the freeze/thaw process. The whole family liked it - just don't tell them it contains spinach;) Read More
(15)
Rating: 5 stars
01/03/2008
Thanks Jackie for one of the best soups i have tried from this site! It was such a crowd pleaser and affortable to make. I added some hot sauce and garlic. It was great with some garlic bread... Read More
(8)
Advertisement
Rating: 5 stars
09/29/2005
This is 5 stars PLUS for how easy yet delicious and nutritious it is. My sausage loving husband loved it declaring the flavour of the broth "excellent" and took a huge container for lunch the next day. My young children ate it all and said they liked it! It was a quick satisfying weeknight meal for us that will be made many many times again! I added a can of drained and rinsed romano beans for a little extra nutrition but this soup would be great exactly as the recipe instructs. Awesome soup Jackie - THANK-YOU! Read More
(8)
Rating: 5 stars
01/13/2006
Thank you Jackie! My family loved this soup. I used fresh spinach instead of frozen. My mother-in-law came over when I was cooking and took some home with her - she too loved it and she is one of the best cooks I know. Read More
(6)
Rating: 5 stars
10/01/2005
We loved this hearty soup even my 9 yr. old daughter loved it. I added rice instead of orzo and low sodium broth. I will definately make this again. Read More
(6)
Rating: 3 stars
02/11/2009
OK I wasn't crazy about this soup. I used low sodium chicken broth and ended up adding 2 bouillon cubes and black pepper to add flavor. That didn't do it for me. The orzo absorbed most of the stock - I should have precooked it as suggested but we do like a thicker soup. It just didn't seem to have any flavor. Maybe hot sausage or red pepper...I do like Italian wedding soup so this was a disappointment for me. My husband ate a bowl out of obligation and my son at least tried it. Use a big pot if you do try it! Read More
(1)