The Best Italian Sausage Soup Recipe

Ingredients

• 1 tablespoon Olive Oil
• 1 pound Italian Sausage (mild or hot) (casings removed if using links)
• 1/2 medium Onion (diced (about 1 cup))
• 2 ribs Celery (diced)
• 3 cloves Garlic (finely grated)
• 1/2 cup Orzo Pasta (uncooked) (or 1 cup larger pasta type)
• 2 (14.5-ounce cans) Tomatoes (diced or crushed) (undrained)
• 4 cups Chicken Broth
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Salt (or more to taste)
• 1/4 teaspoon Black Pepper
• Water (as needed to adjust consistency)
• Fresh parsley, croutons, and Parmesan cheese

Instructions

1. 1

   --- Get pressure cooker instructions in the recipe footnotes ---

2. 2

   Heat a 4.5-quart soup pot over medium-high heat. Add the OLIVE OIL and heat until shimmering.

3. 3

   Add the ITALIAN SAUSAGE and cook until browned, breaking it apart as it cooks. Transfer with a slotted spoon to a plate and set aside.

4. 4

   Drain excess grease, leaving about a teaspoon for sauteing. Add the ONION, CELERY, and GARLIC, and sauté until tender and fragrant.

5. 5

   Return the SAUSAGE to the pot. Add the ORZO, TOMATOES (with their juice), CHICKEN BROTH, ITALIAN SEASONING, SALT, and PEPPER.

6. 6

   Bring to a boil, then reduce to medium-low. Simmer for 10–15 minutes, stirring occasionally, until the ORSO PASTA is tender.

7. 7

   Adjust the consistency with more WATER or BROTH if needed.

8. 8

   Serve warm with recommended toppings.

9. 9

   To store: Cool completely. Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.