You know those days when you need a hug in a bowl? When the afternoon is rushing by and you’re dreaming of something that’s both a little bit fancy and a whole lot of easy? Well, pull up a chair, honey, because this Chicken Sausage Orzo Soup with Kale is our answer. It’s the kind of meal that simmers on the stove, filling the whole house with the most incredible smell, while you’re barely lifting a finger. It’s got that creamy, comforting feel of a much richer soup, but it’s packed with enough good stuff that you can feel good about serving it. Honestly, isn’t it time for a little soft-landing dinner that actually tastes amazing?
Top Reasons To Make It
Let me count the ways I adore this soup. First, it’s a one-pot wonder. You start with the sausage right in the pot, and everything else just gets added to the party. Minimal cleanup is a gift, am I right? Second, it’s flexible. Don’t have kale? Use spinach. Got a different kind of sausage in the fridge? Go for it. This recipe is a friend, not a boss. And third, it’s that perfect balance of hearty and healthy. The orzo makes it feel like a creamy pasta dish, but the broth and veggies keep it light enough for any night of the week. It’s a weeknight lifesaver that tastes like a weekend treat.
Ingredients
Here’s the cast of characters that makes this soup so special. You’ll find the exact measurements waiting for you in the recipe card below, but I love to talk about why each ingredient earns its spot. Chicken sausage – I use the Italian-style kind for that herby, garlicky base flavor. Onion, carrots, and celery – the holy trinity of so many good soups, building a sweet, savory foundation. Minced garlic – because what’s a savory dish without it? Tomato paste – this little secret weapon adds a ton of depth and richness. Orzo – the tiny pasta that gives the broth its wonderfully creamy body. Chicken broth – the soul of the soup. A splash of balsamic vinegar – it sounds funny, but it brightens everything up and replaces the need for wine. Fresh kale – for a pop of color and that wholesome, earthy goodness. And finally, a good pinch of dried oregano and a Parmesan rind, if you have one, for that extra layer of umami magic. So good.
Instructions
- Start by browning the sausage in a little olive oil in a large Dutch oven or heavy pot over medium heat. You’re not cooking it all the way through, just getting some nice color on the outside. This should take about 5 minutes. Remove the sausage with a slotted spoon and set it aside.
- In the same pot with those delicious sausage drippings, add your chopped onion, carrots, and celery. Cook, stirring now and then, until they start to soften up, about 6-7 minutes. You’ll smell the sweetness coming out.
- Stir in the minced garlic and tomato paste and cook for just one more minute. You want that tomato paste to get a little darker and fragrant.
- Now, pour in the chicken broth and that splash of balsamic vinegar, scraping up any browned bits from the bottom of the pot. That’s flavor, don’t leave it behind! Add the oregano and the Parmesan rind if you’re using it.
- Bring the whole thing to a boil, then reduce the heat to a steady simmer. Let it bubble away for about 10 minutes to let the flavors start to get to know each other.
- Stir in the orzo and the reserved sausage. Let it simmer for another 9-10 minutes, or until the orzo is perfectly tender. The broth will thicken up nicely.
- Turn off the heat and stir in the chopped kale. It’ll wilt perfectly in the hot soup within a minute or two. Taste it and add salt and pepper as needed.
- Let it sit for five minutes off the heat before serving. This lets everything settle and the flavors get even better.
Variations & Substitutions
This soup is your canvas, so paint it how you like! Not a fan of kale? Swap in an equal amount of fresh spinach or chopped Swiss chard; they’ll wilt right in. If you want to keep things super lean, use a chicken or turkey sausage. For a Cajun Chicken Orzo vibe, use a spicy Andouille-style chicken sausage and add a pinch of cayenne and some thyme. Don’t have orzo? Any small pasta like ditalini or even small shells will work just fine. And if you’re out of balsamic, a squeeze of fresh lemon juice at the end does the trick. Honestly, you really can’t mess this one up.
Cooking Method Notes
I’m a stovetop girl for this recipe because I love watching it come together, but I know life gets busy. For a slow cooker version, brown the sausage and sauté the veggies in a skillet first for the best flavor. Then, toss everything except the orzo and kale into the crockpot. Cook on low for 6-7 hours or high for 3-4. About 30 minutes before serving, stir in the orzo and then the kale at the very end. If you’re an Instant Pot pro, use the sauté function for the first steps, then pressure cook on high for 4 minutes with a quick release. Stir in the orzo and let it sit on the warm setting for 10 minutes to cook through, then add the kale. The key to all methods is to not let the orzo overcook and get mushy.
Serving Ideas & Pairings
This soup is a full meal all on its own, but I always say a little something on the side never hurts. A thick, crusty slice of garlic bread is my absolute favorite for dipping into that creamy broth. A simple green salad with a sharp vinaigrette helps cut through the richness perfectly. And if you’re feeding a crowd, a platter of simple roasted vegetables makes the whole table feel special. For a drink, a simple iced tea or a crisp glass of sparkling water with a squeeze of lemon is all you need.
Storage & Reheating
This soup stores like a dream. Let it cool completely, then pop it in an airtight container in the fridge. It’ll be happy there for 3-4 days. Now, a little heads-up: the orzo will continue to soak up the broth, so when you reheat it, you’ll likely need to add a splash of broth or water to loosen it up to that perfect soupy consistency again. Gently warm it on the stovetop over medium-low heat, stirring often. You can freeze it, but I’ll be honest, the texture of the orzo can get a little soft when thawed. If you plan to freeze, I’d undercook the orzo just a tad.
Frequently Asked Questions
- Can I use a different type of sausage? Absolutely! Any pre-cooked sausage will work. Smoked turkey sausage is a great alternative, or try a spicy Italian sausage for more kick.
- My soup got too thick overnight. What happened? That’s just the orzo doing its thing and drinking up the broth. It’s totally normal. Just add a little more broth or water when you reheat it.
- Is this soup gluten-free? It can be! Simply swap the orzo for a gluten-free pasta like quinoa orzo or a small rice pasta, and double-check that your chicken broth is certified gluten-free.
- Can I make this soup creamy? You sure can. For a richer, creamier Chicken Sausage Orzo Soup, stir in a 1/4 cup of heavy cream or half-and-half right at the end, after you’ve turned off the heat.
Really, this Chicken Sausage Orzo Soup with Kale is the kind of recipe you’ll come back to again and again. It’s so, so comforting.
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My Cozy Chicken Sausage Orzo Soup with Kale
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This cozy Chicken Sausage Orzo Soup with Kale is hearty, wholesome, and full of flavor. It combines Italian-style chicken sausage, tender orzo, fresh vegetables, and kale in a savory broth brightened with balsamic vinegar.
Ingredients
1 lb Italian-style chicken sausage, casings removed
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons tomato paste
6 cups chicken broth
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 Parmesan rind (optional)
3/4 cup dry orzo pasta
4 cups chopped fresh kale
Salt and black pepper, to taste
Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add chicken sausage and cook about 5 minutes, stirring until browned but not fully cooked. Remove sausage and set aside.
2. In the same pot, add onion, carrots, and celery. Cook 6–7 minutes until softened.
3. Stir in garlic and tomato paste and cook 1 minute until fragrant.
4. Pour in chicken broth and balsamic vinegar, scraping the pot. Add oregano and Parmesan rind if using.
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Stir in orzo and browned sausage. Simmer 9–10 minutes until orzo is tender and soup thickens slightly.
7. Remove from heat and stir in kale. Let wilt for 1–2 minutes. Season with salt and pepper to taste.
8. Let soup rest for 5 minutes before serving.
Notes
For extra richness, top each bowl with grated Parmesan. This soup reheats beautifully and thickens over time — add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: ≈310 kcal per serving
- Sugar: ≈6 g
- Sodium: ≈1080 mg
- Fat: ≈12 g
- Saturated Fat: ≈3 g
- Unsaturated Fat: ≈9 g
- Trans Fat: ≈0 g
- Carbohydrates: ≈32 g
- Fiber: ≈3 g
- Protein: ≈19 g
- Cholesterol: ≈50 mg
Keywords: chicken sausage orzo soup, cozy soup, kale soup