Italian Sausage Vegetable Soup

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A hearty vegetable soup. Recipe by: Dorothy Lane Markets

Ingredients Nutrition


  1. Use bulk sausage or remove the casings from the sausage and discard.
  2. Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
  3. Spoon out most of the fat from the cooked sausage and discard.
  4. Add the onions and garlic and cook, stirring,until soft but not browned.
  5. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
  6. When the soup in boiling, add the orzo and cook for 20 minutes.
  7. Season to taste with salt and pepper.
  8. Serve in heavy soup bowls.
  9. If desired, sprinkle Parmesan cheese over each serving.
  10. To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
  11. It may also be frozen.


Most Helpful

Great soup! I added some celery and a 1/2 cup of frozen peas. The sausage and green pepper gives it great flavor. I will definitely make this again, Thanks!

MizzNezz August 02, 2002

Delicious soup recipe! I only used 1/2 a green pepper, and had no zucchini so used celery instead. A real tummy warmer with great flavours, thanks for posting. =)

Evie* June 22, 2002

We just got 6 inches of snow and it was nice coming home from work to such a flavorable soup. I prepared it the night before and placed it in my crockpot liner so that in the morning all I had to do is pop it in the heating element. I placed all the ingredients except orzo pasta and Parmesan cheese in the crockpot. I added the orzo pasta an hour before serving. It was full of flavor. The only complaint I got from my children is that wanted more sausage in it so next time I will add 2 pounds. No leftovers to take to work. LOL

Audrey M December 05, 2002

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