Our Favorite Soup This Season – Silician Soup with Sausage

In Tulsa, Oklahoma we have had a very mild winter. Thank goodness – last winter was extreme with that insane 50 year blizzard we had. On Monday of this week we actually got some snow. Of course when it is cold outside you just gotta have soup.  The two just go together. I actually like cold weather in the forecast because I get to hunker down and cook. I get to also eat what I cook and therefore gain weigh. That part I do not like! My cousin shared this recipe with me and she has never failed me yet with one of her recipes.

Look at all the yummy ingredients.


Serve it up and make sure to add fresh shaved parmesan. There is a difference between the fresh and that crumbly grated yuck.

We don’t even eat any bread with this soup because it has orzo in it and it is just a hearty soup.

Sicilian Soup with Sausage

1 tsp olive oil

8 oz Italian sausage*

1 large onion, chopped

1/8 tsp fennel seeds

3 medium carrots, thinly sliced

2 stalks celery, thinly sliced

1 28 oz can diced tomatoes, with juice

¼ cup fresh parsley, finely chopped

2 T fresh basil leaves chopped (or 1 t dried)

5 cups chicken stock

1 t sugar

½ cup orzo pasta

Salt and pepper to taste


Heat the oil in a soup pot over medium heat. Add the sausage, onion and fennel. Sauté until the sausage is browned – about 10 minutes. Break up the sausage as it browns. S

I normally double this recipe and use the hot Italian sausage and then an 8 oz of turkey sausage.  Drain off any grease. Add the carrots and celery and sate – stirring often- until the veggies take on a little color – about 5 minutes

Add the tomatoes, parsley, basil, and the broth. Bring to a boil over medium heat the reduce heat to a very slow by steady simmer. Cover and cook another 20 minutes.

Add the orzo, salt and pepper and cook covered until the pasta is al dente.

Serve with fresh grated parm cheese.

* I double this recipe and add one hot sausage and the other turkey sausage.


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