Italian sausage soup

This Italian Sausage Soup is a 30-minute soup recipe with whole-wheat orzo, Italian sausage, tomatoes, and pantry seasonings. I love how simple, easy, hearty and delicious is to make this soup, and I want you to enjoy me this feeling.

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  • 1/2 lb. Italian Pork Sausage or turkey sausage
  • 1/2 Red Onion diced
  • 3 cloves Garlic finely chopped
  • 2 stalks Celery diced
  • 1 cup Whole Wheat Orzo Pasta or classic semolina orzo
  • 6 cups Reduced Sodium Chicken Broth
  • 1 28-oz can No Salt Added Diced Tomatoes keep juice
  • 1 tsp Dried Italian Seasoning
  • 1 tsp Kosher Salt
  • Black Pepper to taste

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Italian sausage soup


1 ) Place the stainless insert in the Instant Pot and press the “Saute” button. When the surface is hot, add sausage to the pot, separating into pieces; brown the sausage, stirring as needed.

NOTE: you shouldn’t need to add any oil because the sausage likely has enough fat, but if you do, add only a few drops of OLIVE OIL at a time.

2 ) When the sausage has browned, remove it from the Instant Pot and transfer it to a paper-towel-lined plate; set aside. Carefully remove the instant pot liner from the Instant Pot and pour the sausage grease into a heat-safe container to dispose of later.

3 ) Continue using the saute function on the Instant Pot. (Add a few drops of OLIVE OIL if needed). Add ONION, CELERY, and GARLIC and saute until tender, stirring as needed (about 3 minutes).

4 ) Press CANCEL on the Instant Pot. Add DRY ORZO, CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING; SALT, PEPPER, and BROWNED SAUSAGE. Close and lock the lid, turn the steam release knob to “sealed” position; set Instant Pot to Manual +3 minutes (for whole wheat orzo) or +2 minutes for semolina orzo.

5 ) When the pressure cook cycle is complete, press CANCEL on the Instant Pot. Carefully turn the steam release knob and release steam to fully depressurize cooker (takes 2-4 minutes). Serve warm.


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