Italian Sausage Soup is a 30-minute recipe with whole wheat orzo, Italian sausages, tomatoes, and seasonings. The instructions include the Instant Pot and Range methods.
- 1/2 lb. Italian Pork Sausage or turkey sausage
- 1/2 Red Onion diced
- 3 cloves Garlic finely chopped
- 2 stalks celery diced
- 1 cup Whole Wheat Orzo Pasta or classic semolina orzo
- 6 cups Reduced Sodium Chicken Broth
- 1 28-oz can No Salt Added Diced Tomatoes keep the juice
- 1 tsp Dried Italian Seasoning
- 1 tsp Kosher Salt
- Black Pepper to taste
Instant Pot Instructions
Step 1: Place the stainless insert in the Instant Pot and press the “Saute” button. When the surface is hot, add sausage to the pot, separating into pieces; brown the sausage, stirring as needed.
*Note: you shouldn’t need to add any oil because the sausage likely has enough fat, but if you do, add only a few drops of OLIVE OIL at a time.
Step2. When the sausage has browned, remove it from the Instant Pot and transfer it to a paper-towel-lined plate; set aside. Carefully remove the instant pot liner from the Instant Pot and pour the sausage grease into a heat-safe container to dispose of later.
Step 3: Continue using the saute function on the Instant Pot. (Add a few drops of OLIVE OIL if needed). Add ONION, CELERY, and GARLIC and saute until tender, stirring as needed (about 3 minutes).
Step 4: Press CANCEL on the Instant Pot. Add DRY ORZO, CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING; SALT, PEPPER, and BROWNED SAUSAGE.
Close and lock the lid, turn the steam release knob to “sealed” position; set Instant Pot to Manual +3 minutes (for whole wheat orzo) or +2 minutes for semolina orzo.
Step 5: When the pressure cook cycle is complete, press CANCEL on the Instant Pot. Carefully turn the steam release knob and release steam to fully depressurize cooker (takes 2-4 minutes). Serve warm.
Step 1: Heat a 4-quart soup pot on medium-high.
Step 2: Add SAUSAGE to the pot, breaking it into small pieces; brown the sausage, stirring as needed; transfer to a plate; set aside. Carefully drain the extra grease, if needed.
Step 3: To the same heated skillet, add ONION, GARLIC, and CELERY; sauté until fragrant and tender, stirring as needed (3-4 min).
Step 4: Add dry ORZO; sauté until toasted and fragrant (about 2-3 min); stirring as needed.
Step 5. Add CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING, SALT, PEPPER, and BROWNED SAUSAGE.
Step 6: Bring soup just to boil; then reduce heat to medium-low and simmer until orzo is cooked through and softened (10-15 min); serve warm.
Store Italian Sausage Soup in an airtight container in the refrigerator up to 5 days.
Serving size: 1 cup
Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.