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Italian Sausage Orzo Soup

 Italian Sausage Orzo Soup
“I always look for recipes high in taste and nutrition but low on prep time and fat,” explains Deborah Redfield from Buena Park, California. “This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month!”
2 ServingsPrep: 10 min. Cook: 25 min.


  • 1/4 pound Johnsonville® Mild Ground Italian Sausage
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced zucchini
  • 1/4 cup chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 cup canned diced tomatoes, undrained
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 3 tablespoons uncooked orzo or small shell pasta
  • 1 tablespoon minced fresh parsley


  • In a large saucepan, cook the sausage, mushrooms, zucchini and onion
  • in oil over medium heat until meat is no longer pink; drain. Add
  • garlic; cook 1 minute longer. Add the broth, tomatoes, basil and
  • pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and
  • simmer for 15-20 minutes or until pasta is tender. Sprinkle with
  • parsley. Yield: 2 servings.
Nutritional Facts: 1-1/2 cups equals 236 calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 819 mg sodium, 25 g carbohydrate, 4 g fiber,

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Italian Sausage Orzo Soup (continued)

Nutritional Facts: 12 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 lean meat, 1 starch, 1/2 fat.