Name: Creamy Sausage & Orzo Soup with Spinach & Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb Italian sausage (mild or spicy, casing removed); 1 tbsp olive oil (if needed); 1 small onion, diced; 3 cloves garlic, minced; 2 cups diced sweet potatoes or butternut squash; 1 tsp dried thyme; 1/2 tsp dried sage; Salt and pepper, to taste; 6 cups chicken broth; 3/4 cup orzo pasta; 3 cups fresh spinach; 1/2 cup heavy cream or half-and-half; Optional: grated Parmesan cheese, for serving

Creamy Sausage & Orzo Soup with Spinach & Sweet Potatoes

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This creamy sausage and orzo soup with spinach and sweet potatoes is everything I want in a cozy, one-pot meal. It’s rich and flavorful, thanks to browned sausage and tender orzo, while the sweet potatoes (or butternut squash) add a natural sweetness that balances the creamy broth. Spinach brings freshness, and every spoonful feels like a warm hug in a bowl.

Why You’ll Love This Recipe

I love this recipe because it’s hearty without being heavy, and it’s packed with wholesome ingredients. The sausage gives it depth, the orzo makes it satisfying, and the veggies round it all out with nutrition and color. It comes together in one pot, which means less cleanup, and it tastes even better the next day—perfect for leftovers. Creamy Sausage & Orzo Soup with Spinach & Sweet Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb Italian sausage (mild or spicy, removed from casing if needed)
• 1 tbsp olive oil (if needed)
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups diced sweet potatoes or butternut squash
• 1 tsp dried thyme
• ½ tsp dried sage
• Salt and pepper, to taste
• 6 cups chicken broth
• ¾ cup orzo pasta
• 3 cups fresh spinach
• ½ cup heavy cream (or half-and-half)
• Optional: grated Parmesan cheese, for serving

Directions

In a large pot or Dutch oven, I cook the sausage over medium heat until browned and fully cooked, breaking it up with a spoon as it cooks. I remove excess grease if needed.
If the pot looks dry, I add a drizzle of olive oil and sauté the onion for 3–4 minutes until softened. Then I stir in the garlic and cook for another 30 seconds.
I add the diced sweet potatoes (or butternut squash), thyme, sage, salt, and pepper, stirring to coat the veggies in the sausage flavor.
I pour in the chicken broth and bring it to a gentle boil. I reduce the heat to a simmer and cook for about 10 minutes, or until the vegetables are just tender.
I stir in the orzo and simmer for another 8–10 minutes until the pasta is cooked through.
I add the spinach and stir until wilted, then pour in the cream and warm through.
I taste and adjust the seasoning, then ladle into bowls and top with Parmesan if I want a little extra richness.

Servings and timing

This recipe makes about 5–6 servings. It takes around 10 minutes of prep time and 25–30 minutes of cooking time—ready in about 40 minutes.

Variations

When I want a lighter version, I use turkey sausage and half-and-half instead of cream. I’ve swapped spinach for kale or chopped Swiss chard, and sometimes I add a pinch of red pepper flakes for heat. For a gluten-free option, I use gluten-free pasta or rice in place of orzo.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or microwave. If the soup thickens too much, I just add a splash of broth or water to loosen it up. This soup also freezes well—I leave out the cream if I’m freezing and stir it in after reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I thaw and drain frozen spinach before adding it to the soup near the end of cooking—it works great and saves time.

What’s the best type of sausage to use?

I like using mild or spicy Italian sausage, but chicken sausage or even plant-based sausage works too if I want a lighter version.

How do I keep the orzo from getting mushy?

I cook the orzo just until tender and avoid letting the soup simmer for too long afterward. If making ahead, I sometimes cook the orzo separately and add it when serving.

Can I make this dairy-free?

Yes, I use a dairy-free creamer or full-fat coconut milk instead of heavy cream—it still gives the soup a nice creamy texture.

What can I serve with this soup?

I usually serve it with crusty bread or a simple side salad. It’s filling on its own but pairs well with a rustic loaf or garlic toast.

Conclusion

This creamy sausage and orzo soup with spinach and sweet potatoes is one of my favorite cold-weather meals. It’s hearty, comforting, and full of flavor with minimal effort. Whether I use sweet potatoes or butternut squash, every bowl is satisfying, nourishing, and perfect for cozy nights.