White Bean and Orzo Soup with Chicken Sausage

Baby, it’s cold outside! Like -20 here in Minnesota! Let’s warm those bellies with a delicious and easy seasonal soup. Pull this one together tonight and save any leftover for lunch tomorrow!⁣

Print Recipe Pin Recipe Save Recipe
No ratings yet

White Bean and Orzo Soup with Chicken Sausage

Keyword: Easy Lunch, Gluten Free, Under 30 Minutes, Weeknight Meals
Servings: 6 servings
Author: Denise


  • 1 lb chicken sausage links cut into 1/4” rounds⁣
  • 1 Tbsp olive oil⁣
  • 1 large yellow onions diced⁣
  • 3 cloves garlic minced⁣
  • 3 carrots peeled and cut into 1/4” thick rounds⁣
  • 1 Tbsp dried basil⁣
  • 2 tsp dried tarragon⁣
  • 1 tsp kosher salt⁣
  • 1/2 tsp black pepper ⁣
  • 1 1/2 cups orzo⁣
  • 8 cups chicken broth 2 quarts⁣
  • 15 oz can white kidney beans rinsed and drained⁣
  • 2 cups baby spinach stems removed ⁣
  • Zest and juice of one lemon ⁣
  • Italian parsley diced, for garnish ⁣


  • Heat a large stockpot over high heat. Add olive oil and sausage. Cook 5-6 minutes or until sausage is lightly browned. Remove sausage from pan using a slotted spoon. Set aside.⁣
  • Add onion and garlic to stockpot. Add 1-2 Tbsp of chicken broth to deglaze the pan. Using a wooden spoon, scrape up any brown drippings from the sausage and mix with onion and garlic. Turn heat down to medium high and sauté 3-4 minutes. ⁣
  • Add carrots, dried basil, tarragon, salt and pepper. Cook 3-4 minutes. Add dried orzo and slightly toast with vegetables.⁣
  • Add remaining chicken broth and bring to a boil. Once boiling, turn heat down to low and cover. Cook 10 minutes.⁣
  • Add drained beans and browned sausage. Mix to combine. Cook 5 more minutes to warm beans and sausage.⁣
  • Add spinach and lemon (zest and juice). Gently mix. Heat will soften spinach. Garnish with Italian parsley.


Serves 6-8⁣
share this recipe:

filed under:

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Still hungry? Here’s more