Sausage Orzo Vegetable Soup Recipe

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.
Course Soup
Cuisine American
Keyword vegetable soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 486kcal
Author Valentina's Corner


  • 3 Italian sausages
  • 2 tsp canola or olive oil
  • 1 medium onion, finely chopped
  • ½ green pepper, cubed
  • 1 medium carrot, cubed
  • 2 tsp canola or olive oil
  • 1 (14.5 oz) can diced tomatoes
  • 32 oz beef or chicken broth
  • 32 oz vegetable broth
  • 1 cup water
  • 1 medium zucchini, sliced
  • ¾ 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: 486kcal | Carbohydrates: 31g | Protein: 17g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 2953mg | Potassium: 699mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3185IU | Vitamin C: 41.3mg | Calcium: 54mg | Iron: 2.1mg