Italian Sausage Orzo Soup With Lemon Ricotta Swirl

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with flavor and a little bit of elegance. This Italian Sausage Orzo Soup with Lemon‑Ricotta Swirl is exactly that – a hearty and satisfying soup that’s surprisingly easy to make. The combination of savory Italian sausage, delicate orzo pasta, and a bright, creamy lemon-ricotta swirl creates a symphony of textures and tastes that will leave you wanting more. Perfect for a chilly evening or a cozy weekend lunch, this soup is sure to become a new family favorite. We’ve used halal chicken Italian sausage for a lighter flavor, but feel free to use your preferred type!

What You’ll Need: The Ingredient Lineup

• 400 g (14 oz) Halal Chicken Italian Sausage: We’re using halal chicken Italian sausage for a delicious, slightly sweet and savory base. Look for a sausage with fennel and other traditional Italian seasonings. Slicing it allows it to brown beautifully and distribute flavor throughout the soup.
• 200 g (1 cup) Orzo Pasta: Orzo, often called ‘risoni,’ is a small, rice-shaped pasta that adds a lovely texture to the soup. It cooks quickly and absorbs the flavorful broth.
• 150 g (1 cup) Onion, Diced: Yellow onion forms the aromatic foundation of the soup. Dicing ensures it cooks evenly and melts into the broth.
• 2 cloves Garlic, Minced: Freshly minced garlic is essential for that classic Italian flavor. Don’t skimp – it adds a wonderful depth of aroma and taste.
• 100 g (½ cup) Carrot, Diced: Diced carrots contribute a touch of sweetness and color to the soup. They also add a subtle earthy flavor.
• 70 g (½ cup) Celery Stalk, Diced: Celery provides a fresh, slightly peppery note that balances the richness of the sausage.
• 400 g (14.5 oz) Canned Diced Tomatoes: Canned diced tomatoes offer a convenient way to add acidity and a rich tomato flavor to the soup. Using canned tomatoes ensures consistent flavor year-round.
• 960 ml (4 cups) Low‑Sodium Vegetable Broth: Low-sodium vegetable broth provides the liquid base for the soup. Using low-sodium allows you to control the saltiness of the final dish.
• 30 ml (2 Tbsp) Olive Oil, Divided: Olive oil is used for sautéing the vegetables and browning the sausage, adding a fruity and healthy fat.
• 5 g (1 tsp) Dried Oregano: Dried oregano is a classic Italian herb that adds a warm, slightly pungent flavor.
• 2.5 g (½ tsp) Dried Thyme: Dried thyme complements the oregano, adding a subtle earthy and floral note.
• Salt and Freshly Ground Black Pepper: To taste – essential for seasoning and enhancing all the other flavors.
• 120 g (½ cup) Ricotta Cheese: Whole milk ricotta cheese is best for its creamy texture and rich flavor. It forms the base of the luxurious lemon-ricotta swirl.
• Zest of 1 Lemon: Lemon zest adds a bright, citrusy aroma and flavor to the ricotta swirl, cutting through the richness of the soup.
• 15 ml (1 Tbsp) Olive Oil (for Ricotta): A touch of olive oil helps to create a smooth and fluid ricotta swirl.
• Pinch of Salt (for Ricotta Swirl): A small pinch of salt enhances the flavors of the ricotta and lemon.
• 15 g (2 Tbsp) Toasted Pine Nuts: Toasted pine nuts provide a delightful crunch and nutty flavor as a garnish.
• 8 g (2 Tbsp) Chopped Fresh Parsley: Fresh parsley adds a pop of color and a fresh, herbaceous flavor.
• Extra‑Virgin Olive Oil (for drizzling): A final drizzle of extra-virgin olive oil adds a luxurious finish and enhances the flavors.

Ingredient Substitutions

Don’t have everything on hand? No problem! Here are a few simple substitutions you can make:

• Italian Sausage: You can substitute sweet or hot Italian sausage based on your preference. If you don’t eat pork, use chicken or turkey Italian sausage.
• Orzo: If you can’t find orzo, small pasta shapes like ditalini or acini di pepe will work well.
• Vegetable Broth: Chicken broth can be used in place of vegetable broth for a richer flavor.
• Ricotta Cheese: If you can’t find ricotta, you can use mascarpone cheese, though it will be even richer.

Let’s Make It: Step-by-Step Instructions

1. Brown the Sausage: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot (Dutch ovens work wonderfully!) over medium heat. Add the sliced Italian sausage and cook, turning occasionally, until nicely browned on all sides. This usually takes about 5-6 minutes. Don’t overcrowd the pot; work in batches if necessary to ensure proper browning. Transfer the browned sausage to a plate and set aside. Browning the sausage is crucial – it builds a deep, savory flavor base for the entire soup.
2. Sauté the Aromatics: Add the remaining tablespoon of olive oil to the pot. Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables are softened and slightly translucent, about 5 minutes. The goal here isn’t to caramelize the vegetables, but to soften them and release their natural sweetness. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Bloom the Spices & Build Flavor: Sprinkle in the dried oregano and thyme, and stir to combine with the vegetables. Cook for about 30 seconds, allowing the heat to bloom the spices and release their aromas. Return the browned sausage to the pot. Add the canned diced tomatoes (with their juice) and stir for 2 minutes. This step allows the tomatoes to break down slightly and meld with the other flavors.
4. Simmer the Soup: Pour in the low-sodium vegetable broth and bring the mixture to a boil. Once boiling, add the orzo pasta. Reduce the heat to a gentle simmer, and cook uncovered for 10-12 minutes, or until the orzo is al dente – meaning it’s cooked through but still has a slight bite. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
5. Season to Perfection: Season the soup generously with salt and freshly ground black pepper to taste. Remember that the sausage and broth may already contain some salt, so start with a smaller amount and adjust as needed.
6. Prepare the Lemon-Ricotta Swirl: While the soup simmers, prepare the lemon-ricotta swirl. In a small bowl, whisk together the ricotta cheese, lemon zest, 1 tablespoon of olive oil, and a pinch of salt until smooth and slightly fluid. The consistency should be pourable but still hold its shape somewhat.
7. Plate and Garnish: Ladle the hot soup into shallow bowls. Drop a generous teaspoon of the lemon-ricotta mixture into the center of each bowl. Using the back of a spoon, gently swirl it through the broth to create a beautiful ribbon of creamy yellow. Finish each bowl with a sprinkle of toasted pine nuts, a scattering of chopped fresh parsley, and a light drizzle of extra-virgin olive oil.

Why Orzo Works So Well in Soup

Orzo, often called “risoni” in Italian, is a small, rice-shaped pasta that adds a delightful texture to soups. Unlike larger pasta shapes, orzo doesn’t overwhelm the broth. Instead, it absorbs the flavors beautifully, creating a comforting and satisfying soup. Its small size also makes it perfect for a lighter, more elegant soup like this Italian Sausage Orzo Soup.

The Magic of Lemon and Ricotta

The lemon-ricotta swirl isn’t just for aesthetics; it’s a flavor bomb! The bright, zesty lemon cuts through the richness of the sausage and broth, while the creamy ricotta adds a luxurious texture and a subtle sweetness. This combination elevates the soup from a simple comfort food to something truly special. The ricotta also adds a protein boost, making the soup more filling.

Tips for Toasting Pine Nuts

Toasting pine nuts enhances their flavor and adds a delightful crunch. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Watch them carefully, as they burn easily! Alternatively, you can toast them in a 350°F (175°C) oven for 5-7 minutes, checking frequently. Let them cool slightly before sprinkling them over the soup.

Make-Ahead & Storage Instructions

This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid as it sits, so you may need to add a little extra broth when reheating. The lemon-ricotta swirl is best made fresh, as it can become watery if stored. You can, however, prep the ricotta mixture ahead of time and store it covered in the refrigerator for up to 24 hours.

Frequently Asked Questions (FAQ)

• Can I use a different type of sausage? Yes, you can! Spicy Italian sausage would add a nice kick.
• Is this soup gluten-free? No, orzo is made from wheat. You can substitute gluten-free pasta if needed.
• Can I make this soup vegetarian? Yes, simply omit the sausage and use a vegetarian broth.

This Italian Sausage Orzo Soup with Lemon-Ricotta Swirl is a delightful and comforting meal that’s perfect for a cozy night in. The combination of savory sausage, tender orzo, and bright lemon-ricotta is simply irresistible. Don’t forget to save this recipe to Pinterest for later!

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