This creamy butternut squash sausage orzo soup is one of those fall dinners that feels way more special than the effort it taThis creamy butternut squash sausage orzo soup is one of my favorite fall dinners because it has everything I want in one bowl: Italian sausage, tender butternut squash, orzo, spinach, cream and Parmesan.
It’s hearty enough to be dinner all on its own, but it still feels like soup — creamy, cozy and exactly what I want once the weather starts getting cooler.
And now I make it two ways.
The stovetop version is a true one-pot dinner and takes about 30 minutes. But if I have a little more time earlier in the day, I also love making it in the slow cooker. You brown the sausage first, add the uncooked squash and broth to the Crock Pot, and let it do most of the work for you.
Either way, this has become one of those fall recipes I actually look forward to making again.
Why You’ll Love This Butternut Squash Sausage Orzo Soup
There is a lot going on in this soup, but none of it is complicated.
The Italian sausage gives you tons of flavor without needing a huge spice list. The butternut squash adds a little sweetness, the orzo makes the soup hearty enough for dinner, and the spinach gets stirred in right at the end.
Then comes my favorite part: heavy cream and Parmesan.
That turns the broth creamy without making it feel like an overly heavy cream soup.
It’s also a really practical family dinner. A pound of sausage, a cup of orzo and some squash stretch into a whole pot of soup, which is exactly the kind of meal I love.
Ingredients You’ll Need
Italian sausage: Mild or sweet Italian sausage works beautifully here. You can also use hot Italian sausage if your family likes a little heat.
Butternut squash: Fresh peeled and cubed squash works perfectly, but pre-cut squash is a great shortcut.
Orzo: This tiny rice-shaped pasta cooks directly in the soup and helps make it feel like a full meal.
Spinach: Add this at the very end so it stays bright and just wilts into the hot soup.
Chicken broth or stock: I love homemade chicken broth when I have it, but store-bought broth or bouillon works too.
Garlic, Italian seasoning and thyme: These add plenty of flavor without making the ingredient list unnecessarily long.
Heavy cream: Just enough to make the broth rich and creamy.
Parmesan: Stir some directly into the soup and add more on top when serving.
How to Make Butternut Squash Sausage Orzo Soup on the Stovetop
Start by browning the Italian sausage in a large soup pot or Dutch oven over medium heat, breaking it into crumbles as it cooks.
Add the Italian seasoning, thyme, red pepper flakes if you’re using them, and garlic. Cook just until the garlic is fragrant.
Next, stir in the uncooked orzo and let it cook for a minute or two.
Pour in the chicken broth and add the cubed butternut squash.
Bring everything to a boil, then reduce the heat, cover and simmer for about 10 minutes, or until both the squash and the orzo are tender.
Stir in the spinach and let it wilt for a minute or two.
Finally, turn the heat down and stir in the heavy cream and Parmesan.
Taste and season as needed, then serve with extra Parmesan on top.
How to Make Butternut Squash Sausage Orzo Soup in the Slow Cooker
This is the version to make when you want dinner mostly taken care of ahead of time.
Start by browning the Italian sausage in a skillet, breaking it into crumbles as it cooks.
Add the garlic, Italian seasoning, thyme and red pepper flakes and cook briefly until fragrant.
Transfer the sausage mixture to your slow cooker.
Add the uncooked cubed butternut squash and chicken broth.
Cover and cook on HIGH for about 3 hours, or until the butternut squash is tender.
Then stir in the uncooked orzo.
Cover again and cook on HIGH for about 20 minutes, or until the orzo is tender. Give it a stir once or twice if you’re nearby since slow cookers can vary.
Once the orzo is cooked, stir in the fresh spinach, heavy cream and Parmesan.
Let the spinach wilt into the hot soup, taste for seasoning, and serve.
That’s it.
You get the same creamy, cozy fall soup, but most of the cooking happens while you’re doing something else.
Can I Use Frozen Butternut Squash?
Yes. Frozen cubed butternut squash works well and makes this recipe even easier.
For the stovetop version, frozen squash may become tender a little faster than fresh squash, so keep an eye on it as the orzo cooks.
For the slow cooker version, I would start checking the squash before the full three hours since frozen squash can soften more quickly.
Can I Use Pre-Cut Butternut Squash?
Absolutely — and this is one shortcut I am very happy to take.
Pre-cut fresh butternut squash saves you from peeling and cutting a whole squash and works perfectly in this soup.
Can I Use Chicken Sausage?
Yes.
Italian-style chicken sausage is a great substitution for pork Italian sausage. If you’re using fully cooked chicken sausage rather than raw sausage, just slice or crumble it and cook it briefly before adding it to the soup.
Does the Orzo Cook Right in the Soup?
Yes — and that’s one of the things I love about this recipe.
In the stovetop version, the uncooked orzo goes directly into the broth with the squash.
For the slow cooker version, wait until the squash is tender and then add the orzo for approximately the last 20 minutes.
Cooking the orzo directly in the soup also releases some starch into the broth, helping it become a little thicker and creamier. Competing recipes targeting this same query also cook the orzo directly in the soup and warn that it continues absorbing liquid as it sits. Chefjar
How Do I Keep Orzo Soup From Getting Too Thick?
Orzo is a little bit of an overachiever when it comes to soaking up broth.
The soup will continue to thicken as it sits and especially after it’s refrigerated.
If your leftovers look more like creamy pasta than soup the next day, don’t panic.
Just add a splash of chicken broth while reheating until it reaches the consistency you like.
Can I Make This Soup Ahead of Time?
Yes, but if you’re specifically making it ahead, you have two options.
You can make the soup completely and simply add extra broth when reheating.
Or, if you know you are going to store most of the soup, you can cook the orzo separately and add it to individual bowls. That keeps the pasta from absorbing as much of your broth overnight.
For an everyday family dinner, though, I cook it right in the soup because fewer dishes win.
What to Serve With Butternut Squash Sausage Orzo Soup
This is really a complete dinner on its own, which is one reason I make it so often.
But if you want something alongside it, try:
- Crusty bread or sourdough
- Garlic bread
- A simple green salad
- Parmesan on top
- A little extra crushed red pepper if you like heat
My Tips for the Best Soup
Don’t overcook the orzo. It will continue to soften as the soup sits.
Use pre-cut squash if you want to. There is no prize for wrestling a whole butternut squash on a Tuesday.
Season as you go. Sausage, broth and Parmesan can all contain quite a bit of salt, so taste the finished soup before adding more.
Add the dairy at the end. Stir the cream and Parmesan in once the soup is basically finished for the smoothest texture.
Add the spinach last. It only needs a minute or two to wilt.
Save extra broth for leftovers. You’ll almost certainly want a splash when reheating because the orzo continues to absorb liquid.
More Cozy Soup Recipes to Try
If this is your kind of dinner, try one of these next:
- Creamy Butternut Squash and Chicken Sausage Tortellini Soup
- Creamy Chicken Noodle Soup
- Slow Cooker Marry Me Chicken Gnocchi Soup
- Slow Cooker French Onion Soup
- White Chicken Chili
This is exactly the kind of fall recipe I love: simple ingredients, a dinner my family will actually eat, and cozy enough that I look forward to making it again.
For more soup recipes check out these videos:
MORE SOUP RECIPES TO TRY
- 7 Can Soup (Just dump n go in the slow cooker!)
- Panera Bread Copycat Turkey Chili Recipe
- Chicken and Corn Chowder! (You’ll be shocked you can make this one with pantry ingredients!)
Creamy Butternut Squash Sausage Orzo Soup
- Total Time: 30 minutes
- Yield: 6 1x
Description
Creamy butternut squash sausage orzo soup made with Italian sausage, tender squash, spinach, heavy cream and Parmesan. Make this cozy fall dinner on the stovetop in about 30 minutes or use the easy slow cooker method.
Ingredients
- 1 pound Italian sausage, casings removed if using links
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- Red pepper flakes, to taste, optional
- 4 cloves garlic, minced
- 1 cup uncooked orzo
- 5 cups chicken broth or stock, plus more as needed
- 10 ounces peeled and cubed butternut squash
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and black pepper, to taste
Get Recipe Ingredients
Instructions
Stovetop Instructions
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Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through.
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Stir in the Italian seasoning, thyme and red pepper flakes. Add the garlic and cook for about 30 seconds, until fragrant.
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Add the uncooked orzo and stir for 1-2 minutes.
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Pour in the chicken broth and add the cubed butternut squash. Bring to a boil, then reduce the heat, cover and simmer for about 10 minutes, or until the squash and orzo are tender.
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Stir in the spinach and cook for 1-2 minutes, until wilted.
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Reduce the heat to low. Stir in the heavy cream and Parmesan until creamy and combined.
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Taste and season with salt and pepper as needed. If the soup is thicker than you like, add a little additional chicken broth before serving.
Slow Cooker Instructions
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Brown the Italian sausage in a skillet over medium heat, breaking it into crumbles as it cooks.
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Add the Italian seasoning, thyme, red pepper flakes and garlic. Cook for about 30 seconds, until fragrant.
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Transfer the sausage mixture to the slow cooker. Add the uncooked butternut squash and chicken broth and stir.
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Cover and cook on HIGH for 3 hours, or until the butternut squash is tender.
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Stir in the uncooked orzo. Cover and cook on HIGH for 15–20 minutes, checking around 12–15 minutes, until just tender. Stir once during cooking if possible.
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Stir in the spinach, heavy cream and Parmesan. Allow the spinach to wilt into the hot soup.
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Taste and season with salt and pepper as needed. Add extra chicken broth if you prefer a thinner soup.
Notes
Orzo continues absorbing broth as the soup sits, so leftovers will thicken. Add chicken broth when reheating until the soup reaches your preferred consistency.
Fresh, frozen or pre-cut butternut squash can all work. Frozen squash may cook more quickly.
For a lighter variation, Italian chicken sausage can be substituted.
- Prep Time: 10
- Cook Time: 20
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