Cozy Cabbage Sausage Orzo Soup: Your New Favorite Comfort Food!
Cabbage sausage soup: Make this easy, hearty soup with tender orzo and savory Italian sausage. Perfect for a comforting and quick weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy)
- 1 yellow onion (finely chopped)
- fine sea salt and freshly-ground black pepper
- 6 garlic cloves (finely chopped)
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup (6 tablespoons) tomato paste
- 1 (14-ounce) bag classic coleslaw mix (shredded cabbage and carrots)
- 6 cups chicken stock
- 1 cup uncooked orzo pasta
Instructions
- Brown the sausage. Heat olive oil in a large stockpot over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6–7 minutes. Use a slotted spoon to transfer the sausage to a plate and leave any drippings in the pot.
- Sauté aromatics. Add the onion to the pot, season lightly with salt and pepper, and sauté for 4–5 minutes until softened. Stir in the garlic, crushed red pepper flakes, and tomato paste and cook for 1–2 minutes more, stirring often, until fragrant and slightly caramelized.
- Add cabbage. Stir in the coleslaw mix and cook for 3–4 minutes, tossing occasionally, until the cabbage begins to wilt.
- Simmer. Pour in the chicken stock and return the sausage to the pot. Stir to combine, then bring the soup to a simmer.
- Cook the orzo. Add the orzo and cook, stirring occasionally, for 8–10 minutes or until the pasta is just al dente.
- Finish. Remove the pot from the heat. Taste and adjust seasoning with additional salt, pepper, and lemon juice if needed.
- Serve. Ladle the soup into bowls, sprinkle with extra Parmesan, and enjoy!
Notes
- For an extra layer of flavor, brown the Italian sausage well to develop a rich fond at the bottom of the pot before adding the onions. I noticed the first time I rushed this step, the soup lacked a certain depth, so don't skip the browning!
- If you prefer a vegetarian option, you can easily substitute the Italian sausage with a plant-based ground meat alternative and use vegetable stock instead of chicken stock.
- Leftover cabbage sausage orzo soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. If it thickens too much, add a splash of extra chicken stock or water to loosen. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a vegetarian option, you can easily substitute the Italian sausage with a plant-based ground meat alternative and use vegetable stock instead of chicken stock.
- Leftover cabbage sausage orzo soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. If it thickens too much, add a splash of extra chicken stock or water to loosen. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.