Italian sausage and tomato soup



5 min


4 cups (1 L), for 4 servings

* PLUS Cooking time: 14 minutes
Italian sausage and tomato soup

Andreas Trauttmansdorff


  • 2 mild or hot Italian sausages
  • vegetable oil
  • 284-mL can undiluted tomato soup
  • 1 tsp dried dill
  • 1 tsp paprika
  • 1/4 cup orzo or quick-cooking rice
  • 1 cup frozen mixed vegetables
  • chopped fresh basil , or parsley (optional)


  • Cut sausages in half. Lightly coat a large saucepan with oil, then set over medium heat. Squeeze meat from casings into pan (discard casings). Using a fork, stir frequently to keep meat crumbly and cook until no longer pink, 5 minutes. Then stir in soup with 2 cans of water, dillweed and paprika. Increase heat to high and bring to a boil. Add orzo. Stir often until tender, about 5 minutes. Add frozen vegetables. Stir often until hot, 3 minutes. Ladle into bowls and sprinkle with basil.

Nutrition (per serving)

  • Calories
  • 285,
  • Protein
  • 11.2 g,
  • Carbohydrates
  • 24.3 g,
  • Fat
  • 16.5 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 768 mg.

Cozy up to a big bowl of soup for dinner! It’s easy when you dress up a can of soup with what’s on hand. This soup is loaded with spicy sausages and quick-cooking orzo (tiny rice-shaped pasta).