This Sausage Orzo Vegetable Soup recipe is filled with many unique flavors that will leave your taste buds so satisfied. Loaded with mixed vegetables, sausage and orzo in a delicious soup base, this 30-minute soup is so healthy and will be a huge hit!

There is nothing better than a bowl of warm soup on a cool day, enjoy our Chicken Noodle Soup or Meatball Soup.

Vegetable soup in a Dutch oven made in a beef broth and greens. vegetable soup-

This healthy soup is going to be a hit. It’s loaded with vegetables (zucchini, peppers, carrots, and tomatoes) with sausage chunks and orzo. The flavors come together so well and the soup is so satisfying. Enjoy the soup with fresh country bread.

Photo collage how to make vegetable soup with Italian sausage and vegetables.

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how to make vegetable soup with sausage-

  • Chop onions, pepper, and carrots.
  • Saute the sausage, breaking meat up as it’s cooked. Remove sausage from the Dutch oven, set aside.
  • Saute the onions, peppers, and carrots until tender, add the Italian sausage back.
  • Add the diced tomatoes, beef and vegetable broth, water, salt, and pepper. Bring soup to a soft boil.
  • Finally, add the orzo and zucchini. Cook until zucchini and orzo is tender.
  • Add herbs and any additional seasonings if needed.
  • Enjoy, friends.

Hearty sausage soup filled with carrots, zucchini and orzo in a blue dutch oven.

Though this is not your typical vegetable soup, it will become a favorite. If you like zucchini, you are so in for a treat. 🙂 Don’t forget to leave us feedback in the comments below, we love hearing your feedback.

Some of the other great soup recipes:

Sausage Orzo Vegetable Soup Recipe

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A healthy vegetable soup recipe loaded with sausage, orzo and vegetables (zucchini, peppers, carrots and diced tomatoes). The soup is ready in 30 minutes and so easy to make.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings


  • 3 Italian sausages
  • 2 tsp canola or olive oil
  • 1 medium onion, finely chopped
  • 1/2 green pepper, cubed
  • 1 medium carrot, cubed
  • 2 tsp canola or olive oil
  • 14.5 oz canned diced tomatoes
  • 32 oz beef or chicken broth
  • 32 oz vegetable broth
  • 1 cup water
  • 1 medium zucchini, sliced
  • 3/4 cup uncooked orzo pasta
  • 1 tsp salt, or to taste
  • ¼ tsp ground black pepper
  • fresh herbs, to taste


  • Finely chop the onion, cut the carrot in half and slice thin and cube pepper; set aside.
  • Remove the casing from the sausages. In a Dutch oven, cook the sausage over high heat with 2 tsp oil until sausage is no longer pink, breaking meat up as it’s cooked (4-6 minutes). Remove sausage from Dutch oven, set aside.
  • Over med/high heat, add 2 tsp oil, onion, carrots and pepper to the Dutch oven; cook until vegetables are tender, 5-6 minutes.
  • Add the Italian sausage back. Add the diced tomatoes, beef and vegetable broth, water, salt and pepper; bring to a soft boil.
  • Add the orzo and zucchini, stir. Cook uncovered 10-12 minutes until zucchini and orzo are tender.
  • Add more seasoning to taste, add fresh herbs.
  • Enjoy, friends.


Calories: 486kcalCarbohydrates: 31gProtein: 17gFat: 31gSaturated Fat: 10gCholesterol: 63mgSodium: 2953mgPotassium: 699mgFiber: 2gSugar: 6gVitamin A: 3185IUVitamin C: 41.3mgCalcium: 54mgIron: 2.1mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)