Tomato Orzo Soup with Spicy Chicken Sausage

Recipe Key:

When I first made this tomato orzo soup for my husband, he declared it one of the best meals I've ever cooked! Packed with spicy chicken sausage, tender orzo, and vibrant veggies, this dish is savory, satisfying, and incredibly easy to whip up. The bold, slightly spicy broth ties everything together, making it the ultimate bowl of comfort.

Overhead view of tomato orzo soup with chicken sausage mixed in.

Tomato Orzo Soup with Spicy Chicken Sausage

I love orzo and pretty much always have a bag in my pantry ready to use for recipes like my lemon orzo salad with feta and Marry Me chickpeas. However, this spicy chicken and orzo soup has been my latest go-to recipe! 

Inspired by classic orzo soup, tomato soup, and Marry Me recipes, this chicken orzo soup is packed with warm, spicy flavor and fresh veggies in a thick, creamy broth. Dairy-free and easy to make gluten-free-friendly, it’s perfect for a variety of dietary needs. 

Plus, all the ingredients combine and cook in one pot with a total time of under an hour. Then, you’re left with just one dish to clean! The perfect way to warm up on a cold winter day, this soup is so delicious you’ll find yourself making it all year long. 

Jump to:

Chicken Orzo Soup Recipe Ingredients and Notes

  • Oil - This browns the sausage and sautés the veggies. I prefer the strong flavor of olive oil, but avocado oil will also work for this recipe. 
  • Sausage - I use mild chicken sausage. However, you can use spicy chicken sausage for more heat, or opt for sweet Italian sausage for less spice. 
  • Veggies - Onion, red bell pepper, and fresh garlic form the base of the soup, adding sweet, savory flavor. Then, I include canned diced tomatoes for a thick, savory broth. 
  • Tomato paste - This adds depth of flavor and creates a thicker consistency. 
  • Seasonings - Cayenne pepper, paprika, sea salt, and black pepper enhance the warm, savory flavor. Add more or less cayenne pepper depending on your heat preference. 
  • Broth - I prefer to use chicken or vegetable broth, but any broth will work for this recipe. I recommend using low-sodium varieties to avoid an overly salty soup.
  • Coconut milk - This creates a rich flavor and creamy consistency without the need for heavy cream. Use canned coconut milk, not liquid milk substitute varieties. For the richest taste and thickest, creamiest consistency look for full-fat options. 
  • Orzo - A small, rice-shaped pasta, this forms the bulk of this chicken orzo soup, creating a thick texture. Use gluten-free orzo, if needed.
  • Parsley - Fresh parsley adds a bright, slightly peppery taste. 
Chicken orzo soup ingredients on a pan with labels.

    How to Make Spicy Chicken and Orzo Soup

    This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.

    Step 1: Cook. Heat the oil in a large pot over medium heat. Add the chicken sausage, and cook, browning it on all sides. Then, transfer the sausage to a plate, and set it aside. 

    Chicken sausage cut into pieces on a cutting board.
    Chicken sausage cooked in the bottom of a pot.

    Step 2: Sauté. In the same pot, add the veggies, and sauté until they’re fragrant. 

    Step 3: Season. Sprinkle the cayenne pepper, paprika, sea salt, and black pepper into the pot, and mix to combine. Then, add the tomato paste, and mix it into the vegetables until they turn dark red in color. 

    Peppers and onion cooked in the bottom of a pot.
    Onions and peppers cooked in the bottom of a pot with tomato paste.

    Step 4: Simmer. Add the diced tomatoes along with the chicken broth and coconut milk, stirring to combine. Pour in the orzo, and give the mixture a good stir. Simmer over medium heat until the orzo is cooked through and tender, stirring the pot every few minutes to prevent the pasta from sticking to the bottom. 

    Step 5: Combine. Once the orzo has cooked and the soup has thickened up, add the chicken sausage back to the pot along with the parsley, and mix to to distribute it evenly. 

    Tomato orzo soup with chicken sausage about to be mixed in.
    Pot of tomato orzo soup with chicken sausage.

    Step 6: Serve. Season to taste. Then, portion the chicken orzo soup into bowls, and enjoy warm! 

    Expert Tips and Variations 

    1. Chop the veggies into small, equal-sized pieces to ensure they cook evenly. 
    2. Adjust the consistency, letting the soup simmer longer for an even thicker texture or adding a splash of extra broth to thin it back out. 
    3. Add extra veggies such as asparagus, bell peppers, mushrooms, broccoli, or zucchini. 
    4. Taste the soup as you go, and adjust the seasonings to taste. 
    5. Use rice or your favorite pasta shape in place of orzo. 
    6. Swap the sausage with ground beef, ground turkey, or chicken if preferred. 

      Serving Suggestions 

      This spicy chicken and orzo soup is plenty filling enough to serve on its own, but you can never go wrong with a side of crusty bread or naan to soak up every last drop. Or, if you want to add even more nutrients, try pairing it with a grilled vegetable salad or crispy roasted Brussels sprouts

      Tomato orzo soup in a bowl with chicken sausage.

      How to Store 

      Leftovers will stay fresh in an airtight container in the fridge for up to 5 days. Reheat your orzo soup in the microwave or a skillet over medium heat. Add a splash of broth as needed to loosen the broth back up. 

      For more soup recipes, check out my:


      PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


      Recipe

      Overhead view of tomato orzo soup with chicken sausage mixed in.

      Orzo Soup Recipe

      Make this tomato orzo soup with spicy chicken sausage in one pot in under an hour for a nutritious, creamy, comfort food meal!
      No ratings yet
      Print Pin Rate
      Prep Time: 5 minutes
      Cook Time: 47 minutes
      Total Time: 52 minutes
      Servings: 8 servings
      Calories: 296kcal

      Equipment

      Ingredients
       
       

      • 2 tablespoon olive oil
      • 12 oz mild chicken sausage - cut into pieces (use spicy for more heat or sweet italian sausage for less heat)
      • 1 white onion - diced
      • 1 red bell pepper - diced
      • 2 garlic cloves - minced
      • ¼ - 1 teaspoon cayenne pepper - depending on heat preference
      • ½ teaspoon paprika
      • ¼ teaspoon sea salt
      • teaspoon black pepper
      • ¼ cup tomato paste
      • 14 oz can diced tomatoes
      • 6 cups chicken broth - low sodium
      • ½ cup coconut milk - full fat
      • 1 cup orzo - use gluten free if needed
      • cup parsley - finely chopped, optional

      Instructions

      • In a large pot, heat the olive oil over medium heat. Add the chicken sausage to the pot and cook until browned on all sides. Transfer the chicken sausage to a plate and set aside.
        2 tablespoon olive oil, 12 oz mild chicken sausage
      • In the same pot, with the oil still in the bottom, add the diced white onion, bell pepper, and garlic cloves. Saute the veggies for 3 - 5 minutes until soft and fragrant.
        1 white onion, 1 red bell pepper, 2 garlic cloves
      • Sprinkle the cayenne pepper, paprika, sea salt, and black pepper in the pot and mix to combine. Add the tomato paste and mix into the vegetables until it turns a darker red color.
        ¼ - 1 teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, ¼ cup tomato paste
      • Add the can of diced tomatoes to the pot along with the chicken broth and coconut milk and stir well to combine. Pour in the orzo and give it a good stir. Allow the mixture to simmer over medium heat for 20 - 40 minutes until the orzo is cooked through. Stir the pot every few minutes to prevent the orzo from sticking to the bottom.
        14 oz can diced tomatoes, 6 cups chicken broth, ½ cup coconut milk, 1 cup orzo
      • Once the orzo is cooked and the soup has thickened up, add the chicken sausage back to the pot along with the parsley and mix into the orzo to distribute.
        ⅓ cup parsley
      • Serve the soup warm in deep bowls and enjoy!

      Notes

      Storage : Store leftovers in an airtight container in the fridge for up to 5 days. Reheat your orzo soup in the microwave or a skillet over medium heat. Add a splash of broth as needed to loosen the broth back up. 

      Nutrition

      Serving: 1serving | Calories: 296kcal | Carbohydrates: 18g | Protein: 11g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 1205mg | Potassium: 323mg | Fiber: 1g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 2mg
      Did You Make This Recipe?Please leave a comment or pin it to your Pinterest account!

      One Comment

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating