Marry Me Sausage Orzo Soup Recipe
If you need a soul-warming dinner with just the right balance of cozy, creamy, savory, and a hint of heat, you simply have to try Marry Me Sausage Orzo Soup. This recipe brings together juicy Italian sausage, tender orzo, silky spinach, and sun-dried tomatoes in a luxuriously creamy, Parmesan-laced broth that’s flavorful but never heavy. It’s quick enough for a weeknight but special enough to make for a friend, and I promise: one spoonful and you’ll know exactly why it earned its name.
Ingredients You’ll Need
The beauty of Marry Me Sausage Orzo Soup is how straightforward the ingredients are—each one really matters! From the savory sausage to fragrant herbs and the creamy finish, these essentials work together in complete, delicious harmony.
- Olive Oil: Gives a subtle fruitiness and starts the sausage browning beautifully.
- Italian Sausage: Choose mild or spicy based on your mood; sausage is what infuses the broth with loads of flavor.
- Yellow Onion: Diced fine, this brings sweetness and depth as the aromatic base.
- Garlic: Freshly minced for a punchy, irresistible aroma and flavor boost.
- Dried Oregano: Just the right herby, earthy touch to make the soup feel Italian-inspired.
- Dried Basil: Adds a hint of sweet, mellow pepperiness throughout.
- Red Pepper Flakes (optional): Sprinkle in for a little extra kick—totally adjustable for your spice tolerance!
- Salt & Black Pepper: Simple, essential seasonings to bring everything together, added to taste.
- Sun-Dried Tomatoes: Their tangy, sweet chewiness is a little secret weapon—don’t skip them!
- Chicken Broth: Use a good-quality broth for a richer, full-bodied soup base.
- Orzo Pasta: These tiny pasta shapes soak up flavor and deliver silky, comforting bites.
- Heavy Cream: The secret to ultra-velvety soup that feels oh-so indulgent.
- Parmesan Cheese: For salty, cheesy depth and a wonderful finish—freshly grated is best.
- Baby Spinach: Stirred in just before serving for color and nutrition without overwhelming the broth.
- Fresh Basil (optional): Brightens everything up—scatter over the top for a burst of freshness.
How to Make Marry Me Sausage Orzo Soup
Step 1: Brown the Sausage
Start by heating olive oil in a large, sturdy pot over medium heat. Add your Italian sausage (make sure the casings are removed) and let it sizzle, breaking it up with a wooden spoon as it browns and crisps. This step lays the foundation for the whole dish—let the sausage develop caramelized bits for that unmistakable flavor.
Step 2: Sauté the Aromatics
When the sausage is mostly browned, toss in your diced onion. Stir often and let it cook for about 4 to 5 minutes until the onion turns translucent and softens. Now add the garlic, oregano, basil, red pepper flakes, salt, and black pepper. Stir well and cook for just about a minute, letting those heady scents release and infuse the sausage.
Step 3: Add Tomatoes and Broth
Next, add the chopped sun-dried tomatoes for that burst of tangy sweetness. Pour in the chicken broth, scraping up any tasty bits from the bottom—those are gold! Raise the heat to bring everything to a gentle boil and get ready for the soup’s body to develop.
Step 4: Simmer with Orzo
When the soup base is bubbling, stir in the uncooked orzo. Turn the heat down to a simmer and cook for 8 to 10 minutes, stirring occasionally to prevent sticking. The orzo will plump up and soak in all those lovely, savory flavors. Don’t forget to taste a bit near the end to check if it’s perfectly al dente.
Step 5: Finish Creamy & Add Spinach
Reduce the heat to low and gently stir in the heavy cream and Parmesan cheese. Instantly, the broth turns creamy and silky. Fold in the chopped spinach last, letting it wilt for about 2 minutes. Taste one last time and adjust any seasonings—then your Marry Me Sausage Orzo Soup is ready to serve hot and fresh.
How to Serve Marry Me Sausage Orzo Soup
Garnishes
Never underestimate what a final flourish can do! Sprinkle shredded fresh basil across each bowl for an herbal pop. You might also add an extra dusting of Parmesan or a drizzle of olive oil for richness, making every serving restaurant-worthy.
Side Dishes
This soup is remarkably satisfying all on its own, but serving it with a hunk of crusty bread or a cheesy garlic toast just takes things to the next level. If you want to round the meal out further, pair it with a simple green salad tossed in a bright vinaigrette so you get a bit of freshness between those creamy, savory spoonfuls.
Creative Ways to Present
For a fun twist, ladle Marry Me Sausage Orzo Soup into small mugs for a party or casual gathering—it’s portable and inviting! Or consider serving it in hollowed-out bread bowls for extra comfort (and edible dishes). Garnish generously and watch your family’s faces light up.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (it’s honestly hard not to finish the pot), let the soup cool completely before storing. Transfer it to airtight containers and keep in the fridge for up to 4 days. The flavor deepens overnight, so it can taste even better the next day!
Freezing
Marry Me Sausage Orzo Soup can be frozen, though the orzo may absorb more liquid and soften further. For best results, freeze the soup before adding the spinach, cream, and cheese; then stir those in fresh when you reheat. When freezing, use a freezer-safe container and enjoy within 2 months.
Reheating
To reheat, simply warm the soup over low heat in a pot, adding a splash of broth or water if it has thickened up in the fridge. Stir gently and bring up to a gentle simmer without boiling. This helps keep the cream silky and the orzo tender, not mushy—a little patience pays off.
FAQs
What makes Marry Me Sausage Orzo Soup so special?
It’s the combination of rich sausage, creamy base, fresh spinach, and those little bursts of sun-dried tomato that make every bite sing. This soup’s name says it all—it’s hearty, irresistible, and packed with feel-good flavor in every bowl.
Can I make this soup gluten-free?
Absolutely! Just swap in your favorite gluten-free orzo or small pasta, and you’re set. Double-check your sausage and broth to be sure they’re gluten-free for total peace of mind.
How spicy is this soup?
Marry Me Sausage Orzo Soup is customizable—if you use spicy sausage or add extra red pepper flakes, it’ll have a bit more heat. For a milder version, simply opt for mild sausage and leave out the pepper flakes.
Can I use different greens or add veggies?
Feel free to make it your own! Kale can be swapped for spinach if you’d like more texture, or add mushrooms, shredded carrots, or even zucchini for a veggie-packed variation. Just stir them in when you add the onions so they soften beautifully.
Does this soup work for meal prep?
Absolutely—Marry Me Sausage Orzo Soup reheats well and develops even more flavor as it sits. For best texture, store the orzo separately if you plan to keep it several days, or just add a splash of broth to loosen it up when reheating.
Final Thoughts
I truly hope you treat yourself (and maybe a loved one or two!) to Marry Me Sausage Orzo Soup soon. It’s comforting, cheerful, and full of heart—and once you taste it, I know it’ll become one of those go-to favorites you return to again and again.
Print
Marry Me Sausage Orzo Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful soup that combines Italian sausage, orzo pasta, and spinach in a creamy broth. This Marry Me Sausage Orzo Soup is a hearty and satisfying dish perfect for chilly days.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sun-dried tomatoes, chopped
- 6 cups chicken broth
- 1 cup orzo pasta, uncooked
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach, roughly chopped
- Fresh basil, for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, cook the Italian sausage until browned.
- Add onion and spices: Sauté diced onion until softened. Add garlic, oregano, basil, red pepper flakes, salt, and pepper.
- Simmer with orzo: Stir in sun-dried tomatoes and chicken broth. Bring to a boil, then add orzo and simmer until tender.
- Finish the soup: Reduce heat, stir in cream and Parmesan. Add spinach and let wilt. Adjust seasonings and serve hot, garnished with basil.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute kale for spinach or add mushrooms for extra flavor and texture.
- Adjust red pepper flakes to control the level of spiciness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 4g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
