Imagine curling up with a steaming bowl of Cabbage, Sausage, and Orzo Soup on a chilly evening. This dish bursts with savory flavors from smoked sausage, and the tender cabbage adds a delightful crunch. Plus, the orzo pasta makes each spoonful feel like a warm hug! The best part? It’s creamy without any cream involved, making it a healthier embrace that warms your soul. Trust me, you’ll love how quick and easy it is to throw together, using ingredients you probably have in your pantry. So, if you’re looking for a cozy, comforting meal that feels like a celebration of good food, keep reading!
Why You’ll Love Cabbage, Sausage, and Orzo Soup (Creamy, Easy, and Cozy)
This Cabbage, Sausage, and Orzo Soup is not just another meal; it’s a journey of flavors and textures that brings the comfort of home to your table. The blend of smokiness from the sausage, the crunchiness of cabbage, and the soft chewiness of orzo makes every bite an adventure. Plus, this soup cooks up in about 30 minutes, making it perfect for busy weeknights or lazy weekends.
Here are a few reasons you’ll adore this recipe:
- Speedy Preparation: Ready in about 30 minutes, perfect for weeknight dinners.
- Hearty Texture: A delightful mix of chewy orzo with tender veggies and sausage.
- Pantry Friendly: Uses ingredients you probably already have, which saves shopping time.
- Great for Meal Prep: Easily doubles, so you can enjoy it all week!
- Dietary Notes: Gluten-free options available with simple swaps.
- Customizable: Perfect for adding your favorite spices or vegetables.
Ingredients for Cabbage, Sausage, and Orzo Soup
- 1 tablespoon olive oil – Adds richness and depth to the soup.
- 1 onion, diced – Provides a sweet, savory base flavor.
- 3 cloves garlic, minced – Gives the soup a fragrant aroma.
- 4 cups chopped cabbage – Offers crunch and nutrition; a great way to use up leftover cabbage.
- 1 pound smoked sausage, sliced – Adds a robust, smoky flavor that makes the soup satisfying.
- 6 cups chicken broth – Forms the flavorful liquid foundation of the soup.
- 1 cup orzo pasta – This tiny pasta brings a delightful chewiness to each bite.
- Salt and pepper to taste – Enhance all the flavors in the soup.
- Optional: chopped herbs for garnish – A fresh touch to brighten the dish.
Ready to cook? See the recipe card for exact measurements below.
How to Make Cabbage, Sausage, and Orzo Soup
Phase 1 – Prep
- Heat the olive oil in a large pot over medium heat.
- Dice the onion and mince the garlic.
- Chop the cabbage into bite-size pieces.
Phase 2 – Cook/Assemble
- Add the diced onion and minced garlic to the pot; sauté until soft (about 3-4 minutes).
- Stir in the sliced sausage; cook for another 5 minutes until heated through.
- Add in the chopped cabbage, chicken broth, and orzo; bring to a boil.
- Reduce heat and simmer for about 10-12 minutes until the orzo is al dente.
Phase 3 – Serve
- Season with salt and pepper to taste.
- Ladle the soup into bowls.
- Add a sprinkle of chopped herbs if desired, and enjoy!
Pro Tips for the Best Results
- Add some kick: Try adding a pinch of red pepper flakes for a spicier version.
- Swap the sausage: Turkey or chicken sausage work beautifully, too!
- Storage Solution: If you have leftovers, store them in airtight containers; they make great lunches for the next few days.
Common Mistakes to Avoid
One common mistake is adding the orzo too early. This can lead to overly soft pasta or a thick soup. To prevent this, add the orzo during the last 10-12 minutes of cooking.
Another mistake is not seasoning enough. Remember, flavors need to shine, so taste as you go and adjust the salt and pepper! Lastly, using shredded cabbage instead of chopped can result in mushy veggies. Stick to chopped cabbage for the best texture!
Recipe Variations
- Gluten-free: Substitute orzo with rice or gluten-free pasta.
- Dairy-free: No cream needed; the broth keeps it creamy!
- Spicy: Add jalapeños or a hot sausage variant.
- Fresh herbs: Toss in parsley or thyme for extra flavor.
- Instant Pot option: Cook on high for 5 minutes for a hands-off approach.
How to Serve Cabbage, Sausage, and Orzo Soup
- Best Pairings: Serve with crusty bread or a fresh salad.
- Toppings & Garnishes: A sprinkle of grated Parmesan adds delightful richness.
- Drink Pairing: A glass of white wine or herbal tea complements the soup nicely.
Make Ahead & Storage
Can I Meal Prep This?
Absolutely! This soup is perfect for meal prep. Just store it in portions to enjoy throughout the week.
Storing Leftovers
Keep leftovers in the fridge for up to 4-5 days in airtight containers.
Freezing
You can freeze this soup for up to 3 months. Just be aware that the texture may change slightly after thawing.
Reheating
Reheat on the stove over medium heat until hot, stirring occasionally. If using the microwave, heat in intervals of 1-2 minutes, stirring in between.
FAQs
Can I use frozen cauliflower?
Yes, you can add frozen cauliflower along with the cabbage, reducing the amount of cabbage if desired.
How to make it extra creamy without cream?
You can blend a portion of the soup and stir it back in for creaminess without any cream.
Can I double it?
Definitely! Just make sure your pot is large enough to hold all the ingredients.
How to fix a too-thick soup?
Add broth or water gradually until you reach your desired soup consistency.
This Cabbage, Sausage, and Orzo Soup is deliciously comforting and easy to make, perfect for busy weeknights or cozy weekends. Give it a try, and feel free to rate and share your thoughts on this recipe! Looking for more great soup ideas? Check our soup category for delightful options!
Cabbage, Sausage, and Orzo Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Dice the onion and mince the garlic.
- Chop the cabbage into bite-size pieces.
- Add the diced onion and minced garlic to the pot; sauté until soft (about 3-4 minutes).
- Stir in the sliced sausage; cook for another 5 minutes until heated through.
- Add in the chopped cabbage, chicken broth, and orzo; bring to a boil.
- Reduce heat and simmer for about 10-12 minutes until the orzo is al dente.
- Season with salt and pepper to taste.
- Ladle the soup into bowls.
- Add a sprinkle of chopped herbs if desired, and enjoy!