This cozy sausage orzo soup is a quick 30-minute, one-pot meal with Italian sausage, tender cabbage, orzo, kale, Parmesan, and a bright splash of lemon.
Fun fact — there’s an entire bag of coleslaw hiding in this cozy sausage orzo soup. And it’s SO GOOD. ♡
I’ve been using bagged coleslaw as a time-saving hack for years whenever I need shredded cabbage fast (hello, 20-Minute Egg Roll Bowls!). But it only recently dawned on me to try the same shortcut with cabbage soup. Now, I’m hooked! The thin shreds of cabbage and carrots melt right into the broth, adding natural sweetness and heartiness with zero chopping. And when paired with savory Italian sausage, a rich scoop of tomato paste, tender orzo pasta, a handful of kale for extra greens, and a sprinkle of Parmesan and lemon to finish, you end up with a bowl that’s satisfying and hearty, yet still tastes refreshingly light and fresh.
It’s a 30-minute, one-pot, nourishing meal that has become a favorite in our house for busy weeknights. Let’s make some!
Recipe Tips
Brown the sausage well. Let the sausage cook until it’s deeply browned before removing it from the pot. Those caramelized bits add big flavor to the broth.
Bloom the tomato paste. Cooking the tomato paste for a minute or two with the garlic and spices helps it develop a richer, slightly sweet depth.
Salt to taste at the end. Chicken stock and sausage can vary in saltiness, so taste the finished soup and adjust before serving.
Add lemon and Parmesan last. Stir these in off the heat so the bright citrus and creamy cheese stay vibrant and fresh.
Recipe Variations
Switch up the sausage. Try spicy Italian sausage for extra kick, turkey sausage for a leaner option, or plant-based sausage to make it vegetarian-friendly.
Add more veggies. Mushrooms, diced bell peppers, zucchini, or spinach can easily be sautéed or stirred in with the kale.
Use a different pasta. Ditalini, small shells, or even rice can replace orzo — just adjust the cooking time and add more stock if needed.
Make it creamy. Stir in a splash of cream or half-and-half before serving for a richer broth.
Add beans. A can of white beans (drained and rinsed) makes the soup extra hearty and adds protein and fiber.
Shred your own cabbage and carrots. If you can’t find a bag of coleslaw, you can make your own by thinly shredding cabbage (5 cups) and carrots (1/2 cup).
More Cabbage Soup Recipes To Try
Looking for more cabbage soup recipes to try? Here are a few of our favorites:
Cabbage Sausage Orzo Soup
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 6 to 8 servings 1x
Description
This cozy sausage orzo soup is a quick 30-minute, one-pot meal with Italian sausage, tender cabbage, orzo, kale, Parmesan, and a bright splash of lemon.
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
- 3 cups (2 ounces) finely-chopped kale, ribs removed
- zest and juice (~2 tablespoons) of 1 small lemon
- ½ cup freshly grated Parmesan cheese (plus extra for serving)
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.
- Add kale. Stir in the kale during the last 3–4 minutes of cooking, until it wilts and turns tender.
- Finish. Remove the pot from the heat. Stir in the Parmesan until melted, then add the lemon juice and zest. 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!
I made this recipe last week for a fairly picky human…and I received rave reviews! The only thing I adjusted in the recipe was smoky paprika for the chili flakes (I could not find them in my pantry). I’m not sure which orzo dish I like better, this one or the one with zucchini. Either way, thanks for always having flavorful and easy to prepare dishes that I love to cook. Next up is the chicken and dumplings!
10 out of 10. We are so deep into fall vibes in our house, and soup is heavy in the rotation. This was so hearty. I added carrots, celery, some Italian seasoning, and part rind just cause. Served with sourdough garlic knots and got rave reviews from the fam.
This soup ate like a meal! It was hearty delicious and so easy to make. The entire family enjoyed it. It will be joining the rotation. Thanks Ali