Warm Up with This Healthy Chicken Sausage & Kale Orzo Soup

You know those nights when you need a hug in a bowl? That’s exactly what this Healthy Chicken Sausage & Kale Orzo Soup is. It’s cozy, comforting, and comes together in one pot with minimal fuss. We’re talking about a hearty, flavorful soup that’s packed with protein and greens but doesn’t skimp on taste. It’s the kind of meal that makes you feel good from the inside out. Perfect for a busy weeknight, but special enough to serve to company. Seriously, could there be a better solution for dinner tonight?

What Is Healthy Chicken Sausage & Kale Orzo Soup?

This soup is my weeknight hero. It’s a modern, streamlined twist on classic Italian wedding soup, swapping out the traditional meatballs for convenient, flavorful chicken sausage. The star, orzo, is a tiny rice-shaped pasta that cooks right in the broth, making it wonderfully thick and hearty without any extra steps. It’s a complete, balanced meal all on its own, brimming with lean protein, healthy vegetables, and complex carbs. It’s the kind of comfort food that actually fuels your body right.

Ingredients

• 1 tablespoon olive oil – for sautéing
• 1 pound mild Italian chicken sausage, casings removed – our flavorful base
• 1 medium yellow onion, diced – for aromatic sweetness
• 2 medium carrots, diced – for a touch of earthy flavor
• 2 stalks celery, diced – for classic soup flavor
• 4 cloves garlic, minced – because more garlic is always better
• 6 cups chicken broth – the soul of our soup
• 1 (14.5 oz) can diced tomatoes, undrained – for a rich, slightly tangy base
• 1 teaspoon dried oregano – for that classic Italian essence
• 1/2 teaspoon red pepper flakes (optional) – for a little kick
• 3/4 cup uncooked orzo pasta – for hearty, satisfying bulk
• 1 large bunch kale, stems removed and leaves chopped – for a boost of healthy greens
• Salt and freshly ground black pepper – to taste

Step-by-Step Method

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken sausage, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.
2. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for just one more minute until fragrant.
3. Pour in the chicken broth and diced tomatoes with their juices. Stir in the dried oregano and red pepper flakes, if using. Bring the soup to a lively boil.
4. Once boiling, stir in the uncooked orzo. Reduce the heat to a steady simmer and let it cook, uncovered, for about 9-10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. The orzo should be tender but still have a slight bite.
5. Stir in the chopped kale and cook for another 3-4 minutes, just until the kale has wilted and turned a vibrant green. Taste the soup and season generously with salt and black pepper.
6. Ladle the soup into bowls and serve immediately. So good.

Equipment Needed

You don’t need anything fancy for this recipe, which is part of its charm. A large Dutch oven or a heavy-bottomed soup pot (around 5-6 quarts) is essential for even cooking and preventing burns. You’ll also need a good wooden spoon for stirring and a sharp knife and cutting board for prepping your vegetables. That’s really it!

Creative Variations

This recipe is a fantastic canvas. For a different twist on sausage orzo recipes, try using a spicy chicken sausage or even a smoked turkey sausage. Not a kale fan? Swap it for an equal amount of fresh spinach or chopped Swiss chard—just stir it in at the very end until it wilts. To make it even more of a creamy chicken orzo recipe, stir in a quarter cup of grated Parmesan cheese right before serving. If you’re looking for inspiration beyond soup, the flavors here would work beautifully in a simple sausage orzo skillet by simply reducing the broth.

Storage Tips

Let the soup cool completely before storing. It will keep in an airtight container in the refrigerator for up to 4 days. Be aware that the orzo will continue to absorb the broth, so when you reheat it, you’ll likely need to add a splash of water or extra broth to loosen it up to your preferred consistency. To reheat, simply warm it gently on the stovetop over medium-low heat, stirring occasionally. I don’t recommend freezing this soup, as the orzo can become quite mushy upon thawing.

Serving Ideas & Pairings

This soup is a full meal, but I love serving it with a thick, crusty slice of warm sourdough bread for dipping. A simple side salad with a bright vinaigrette is also a perfect pairing to cut through the richness. For a real treat, top your bowl with an extra sprinkle of Parmesan cheese and a drizzle of good quality olive oil. It takes it to a whole new level.

Doneness Test

The key here is the orzo. You’ll know it’s perfectly cooked when the pasta is tender, but not mushy or bloated. It should still have a little bit of a bite to it. The kale should be a deep, vibrant green and wilted, but not so overcooked that it turns a sad, drab color. The vegetables should be soft but not falling apart.

FAQs

• Can I use a different pasta? Absolutely! While orzo is classic for this, you can use another small pasta like ditalini or even small shells. Just adjust the cooking time according to the package directions.
• I can’t find chicken sausage. What can I use? No problem! Lean ground turkey or chicken would work great here. Just season it well with a pinch of fennel seed, garlic powder, and Italian seasoning to mimic that sausage flavor.
• How can I make this soup in my Instant Pot? Use the sauté function to brown the sausage and soften the veggies. Add everything except the kale and orzo. Secure the lid, set to high pressure for 4 minutes. Do a quick release, then stir in the orzo and kale. Let it sit on the warm setting for 10 minutes, or until the orzo is tender.