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Crock Pot Italian Sausage Soup Recipe
Ash Tyrrell

Crock Pot Italian Sausage Soup Recipe

I still remember the first time I let this soup simmer away in my crock pot. When I went about my day I came home to a kitchen that smelled like an Italian nonna had been cooking all afternoon. It's the kind of recipe I turn to when I want something hearty but don't want to babysit a pot on the stove.
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Total Time 4 hours 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb bulk mild Italian sausage – the heart of the soup giving it that rich, savory Italian flavor
  • 1 large brown onion chopped – builds a sweet, aromatic base for the broth
  • 1/2 teaspoon minced garlic – adds a warm punchy depth (bottled works fine in a pinch)
  • 2 medium carrots chopped – brings natural sweetness and a pop of color
  • 1 stalk celery chopped – adds crunch and a subtle earthy note
  • 1 14.5 oz can diced tomatoes, undrained – forms the tangy backbone of the broth
  • 1 8 oz can tomato sauce – thickens the broth and deepens the tomato flavor
  • 1/2 teaspoon dried basil – lends a classic Italian herbal touch
  • 1/2 teaspoon crushed dried rosemary – adds a piney fragrant note, so use sparingly
  • 1 bay leaf – infuses subtle depth while it simmers just remember to remove it before serving
  • 1 teaspoon crushed dried oregano – gives that unmistakable Italian soup aroma
  • 1/4 teaspoon crushed dried thyme – rounds out the herb blend with earthy warmth
  • 3 14 oz cans chicken broth – creates the soul of the soup, so use a good-quality one
  • 1/2 cup orzo pasta – adds heartiness without weighing the soup down
  • Parmesan cheese shredded, for topping – grate it fresh for the best melt and flavor

Method
 

  1. I start by heating a skillet over medium heat and crumbling in the Italian sausage along with the chopped onion and minced garlic. I cook this mixture until the sausage is no longer pink and the onion turns soft and translucent. Once it's done, I drain off the excess grease so the soup doesn't end up too oily.
  2. Next, I transfer the browned sausage mixture straight into my crock pot. Then I add the carrots, celery, diced tomatoes, tomato sauce, all the dried herbs, the bay leaf, and the chicken broth. I give everything a good stir so the flavors start mingling right from the start.
  3. I set my crock pot to Low for 8 hours or High for 4 hours, then just let it do its thing. This is my favorite part because I can walk away and let the house fill with that amazing Italian herb aroma while I go about my day.
  4. About 20 minutes before I'm ready to eat, I switch the crock pot to High and stir in the orzo pasta. I let it cook uncovered for those final 20 minutes so the pasta softens perfectly without turning mushy or overcooked.
  5. Once the orzo is tender, I fish out the bay leaf and ladle the soup into bowls. I always finish each bowl with a generous sprinkle of freshly shredded Parmesan right before serving, because that's where a lot of the magic happens.

Notes

  • I always brown the sausage really well before adding it to the crock pot, since it builds a much deeper flavor than just tossing it in raw.
  • I like tossing a Parmesan rind into the pot while it cooks, then fishing it out at the end, because it adds incredible richness.
  • I've learned to add the orzo close to serving time, since pasta left in the slow cooker too long turns mushy and soaks up too much broth.
  • If I know I'll have leftovers, I cook the orzo separately and add it to each bowl individually, so it never gets soggy in the fridge.
  • I sometimes swap in a can of beer for one of the cans of broth, which gives the soup a surprisingly deep, malty flavor.