Tuscan Orzo Soup with Spicy Chicken Sausage

If you're anything like me, you live for the moment when the air gets crisp and soup season officially arrives. And when it does, there is one recipe that dominates my kitchen: my Tuscan Orzo Soup. It’s more than just a meal— it's pure comfort in a bowl!

What makes this soup my all-time favorite? Simply put, it strikes the perfect balance. You get the deep, satisfying heartiness of a slow-simmered Italian meal, but it’s packed with so much vibrant, natural goodness that you feel great eating it. We’re talking about a healthy dose of Tuscan kale, protein-rich cannellini beans, and plenty of flavorful diced peppers, ensuring every single spoonful is loaded with essential vitamins, fiber, and nutrients.

And let’s talk flavor! The aromatic base of red onion and garlic is layered with savory ground chicken sausage and a bold quintet of herbs—basil, oregano, thyme, sage, and rosemary. The touch of red wine and crushed tomatoes deepens the broth, creating an incredibly rich, complex flavor that warms you from the inside out. Toss in those little grains of orzo (I use this gluten free brand or rice for a GF twist!), and you have a supremely satisfying meal that comes together in under an hour. Top with some fresh basil and grated pecorino romano, and it is truly a chef’s kiss of a meal.

It’s time to cozy up and make this incredible soup your new cold-weather staple! You won’t regret it.

Tuscan Orzo Soup with Spicy Chicken Sausage

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Tuscan Orzo Soup with Italian Chicken Sausage (Gluten Free!)

Yield: 10

Author: Sutton Tyson

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Warm up with this hearty Tuscan Orzo Soup, a comforting blend of savory vegetables, beans, delicious chicken sausage, and satisfying small pasta that brings the flavors of Italy right to your bowl.

Ingredients

• 2 lbs. chicken sausage, casings removed
• 3-4 cloves of garlic, minced
• 1 medium red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cups of Tuscan kale, roughly chopped
• 2 15 ounce cans of cannellini beans, drained and rinsed
• 1/4 cup of tomato paste
• 1 15 ounce can of crushed tomatoes
• 1 cup of gluten free orzo (or rice)
• 1/2 cup of red wine
• 6 cups of low sodium chicken broth
• 4 tbsp. dried basil
• 4 tbsp. dried oregano
• 1 tbsp. sage powder
• 1 tbsp. dried thyme
• 1 tbsp. dried rosemary
• 1 tbsp. red pepper flakes (optional)
• Pecorino Romano, shredded (optional)
• Basil leaves (optional)

Instructions

1. In a large soup pot, saute the onions and garlic until soft.
2. Add in the chicken sausage and cooked until browned.
3. Then add the peppers and cook for 2-3 more minutes until the peppers begin to soften.
4. Fold in your dried spices, and salt and pepper as desired.
5. Add the tomato paste and stir to combine.
6. Then add in the red wine and let simmer for 4-5 minutes until the alcohol cooks off.
7. Combine the beans and crushed tomatoes in with the mixture. Once stirred, add in the orzo.
8. Pour in your chicken broth, stir, and let simmer for 20-30 minutes.
9. A few minutes before serving, toss in your kale and let soften.
10. Serve warm with Pecorino Romano and basil to garnish.

Nutrition Facts

Calories

427

Fat

16 g

Sat. Fat

4 g

Carbs

46 g

Fiber

9 g

Net carbs

37 g

Sugar

6 g

Protein

28 g

Sodium

1141 mg

Cholesterol

67 mg

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I’m Sutton Tyson— a creator seeking to capture all that is vivid, complex, and lovely. I love sharing my favorite meals with friends, and I’m so glad you’re here!

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