There is something incredibly comforting about a warm bowl of soup that feels like a hug in a bowl, and the Marry Me Sausage Orzo Soup Recipe is exactly that kind of soul-satisfying dish. This soup blends savory ground pork sausage with tender orzo pasta, vibrant sun-dried tomatoes, and fresh spinach all enveloped in a creamy, flavorful broth that is both hearty and elegant. Perfect for busy weeknights or when you want to impress guests with minimal effort, this recipe combines simple ingredients into a luscious, unforgettable meal that might just inspire a spontaneous proposal of its own!
Ingredients You’ll Need
Each ingredient in this soup plays a crucial role in building layers of taste, texture, and color, from the bold meatiness of sausage to the bright freshness of spinach. Despite its richness, the ingredient list is straightforward and accessible, making it easy to gather everything for this delicious bowl of comfort.
- 1 pound ground pork sausage: The flavorful base that adds depth and a satisfying savory punch.
- 1/2 cup diced onion: Offers sweetness and texture, creating a fragrant foundation.
- 2 teaspoons minced garlic: Adds aromatic pungency that wakes up the palate.
- 2 tablespoons all-purpose flour: Helps thicken the soup slightly and gives it a silky mouthfeel.
- 2 tablespoons tomato paste: Provides concentrated tomato richness and a subtle tang.
- 8 cups chicken broth: The flavorful liquid that carries all the ingredients together.
- 1 tablespoon Italian seasoning: A blend of herbs that infuses the soup with traditional Mediterranean flair.
- 1 teaspoon paprika: Adds warmth and a gentle smoky nuance.
- 1/2 cup sun-dried tomatoes, drained and chopped: Intensifies the tomato flavor and adds chewiness.
- 3/4 cup dry orzo pasta: Tiny pasta that cooks quickly and soaks up the savory broth.
- 1 cup heavy cream: Rounds out the flavors with luscious, velvety creaminess.
- 3 cups baby spinach: Brings freshness, color, and a slight earthiness.
- 3/4 cup grated Parmesan cheese: Adds a salty, nutty finish that melts perfectly into the soup.
- Salt and pepper, to taste: Essential seasoning to balance all flavors.
- Red pepper flakes, for garnish: A little heat to enliven each bite if you like some spice.
How to Make Marry Me Sausage Orzo Soup Recipe
Step 1: Brown the Sausage and Sauté Vegetables
Start by heating a large pot or Dutch oven over medium-high heat. Add the ground pork sausage and diced onion, stirring frequently until the sausage is nicely browned and the onions have softened to a translucent perfection. Then stir in the minced garlic and cook just until fragrant – this builds a savory, aromatic base that will make your kitchen smell irresistible.
Step 2: Make the Roux
Next, sprinkle the flour evenly over the sausage mixture and add the tomato paste. Stir constantly for a couple of minutes, allowing the flour to cook out its raw flavor and the tomato paste to deepen the color and taste. This creates a roux that will slightly thicken your soup while combining those bold tomato and meat flavors.
Step 3: Add Liquids and Pasta
Pour in the chicken broth, then add the Italian seasoning, paprika, chopped sun-dried tomatoes, and orzo pasta. Bring everything to a rapid boil, then reduce the heat and let it simmer gently for 10 to 13 minutes until the orzo is tender but not mushy. This step is key to marrying all those flavors harmoniously and cooking the pasta right in the soup.
Step 4: Stir in Cream, Spinach, and Cheese
Once the orzo is cooked through, turn down the heat and stir in the heavy cream. Add the baby spinach gradually, letting it wilt down naturally, and then sprinkle in the grated Parmesan cheese, stirring until it’s melted and fully incorporated. This luscious mixture adds softness, freshness, and umami — making the soup truly unforgettable.
Step 5: Season and Serve
Taste the soup carefully and adjust with salt and black pepper as needed. Ladle it into bowls, sprinkle a pinch of red pepper flakes on top for a delicate kick if desired, and serve immediately while it’s steaming hot. Each spoonful bursts with creamy, savory goodness that will keep you coming back for more.
How to Serve Marry Me Sausage Orzo Soup Recipe
Garnishes
Simple garnishes elevate this soup beautifully. A sprinkle of extra grated Parmesan, a few fresh basil leaves, or a light drizzle of good olive oil all complement the rich creaminess perfectly. For those who like a bit of heat, red pepper flakes add a vibrant touch without overpowering the subtle flavors.
Side Dishes
This soup is quite filling on its own, but pairing it with crusty garlic bread or a light mixed green salad provides a wonderful textural contrast. For a heartier meal, roasted vegetables or a warm focaccia are fantastic accompaniments that won’t overshadow the soup’s depth.
Creative Ways to Present
Consider serving the Marry Me Sausage Orzo Soup Recipe in rustic bread bowls for an eye-catching, edible presentation. Alternatively, ladle it into pretty ceramic mugs for an intimate, cozy vibe that’s perfect for casual dinners or special occasions alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover soup in an airtight container and refrigerate it for up to 3 days. The flavors will meld beautifully overnight, making it taste even better the next day. Just give it a good stir before reheating.
Freezing
This soup freezes well but keep in mind that the pasta may absorb some liquid and get softer after freezing. For best texture, undercook the orzo slightly when making it fresh. Store in freezer-safe containers or heavy-duty bags for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a splash of chicken broth or water to loosen it back up. Avoid microwaving too long at once, as the cream and cheese can separate.
FAQs
Can I use a different type of sausage for this soup?
Absolutely! While the original recipe calls for ground pork sausage, Italian chicken sausage or turkey sausage can be delicious alternatives that lighten up the soup without compromising flavor.
Is it possible to make this soup dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative, and use a dairy-free Parmesan or nutritional yeast for the cheesy flavor boost.
Can I prepare this soup in a slow cooker?
Yes, you can brown the sausage and veggies first, then add all ingredients except the spinach, cream, and cheese to the slow cooker. Cook on low for 4 hours, then stir in the spinach, cream, and cheese before serving.
How do I know when the orzo is cooked perfectly?
Orzo cooks quickly—about 10 to 13 minutes in simmering broth. It should be tender but still have a slight bite. Taste test a piece during simmering so you can stop cooking at the perfect moment.
Can I add other vegetables to this soup?
Definitely, feel free to toss in mushrooms, zucchini, or carrots along with the onions for extra nutrients and texture. Just sauté them with the onions in the beginning for best results.
Final Thoughts
If you’re craving a soup that’s cozy, creamy, and downright irresistible, the Marry Me Sausage Orzo Soup Recipe is your new best friend in the kitchen. Its wonderful blend of savory sausage, tender orzo, and fresh spinach enveloped in a creamy broth will warm your heart and your stomach alike. Trust me, once you make it, it will become a beloved go-to that you’ll want to share with everyone you know.
Print
Marry Me Sausage Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and flavorful Marry Me Sausage Orzo Soup made with savory ground pork sausage, sun-dried tomatoes, creamy Parmesan cheese, and tender baby spinach. This hearty soup is enriched with heavy cream and simmered to perfection with Italian seasoning and paprika for a perfect blend of tastes and textures.
Ingredients
Sausage and Vegetables
- 1 pound ground pork sausage
- 1/2 cup diced onion
- 2 teaspoons minced garlic
Thickening and Flavor Base
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
Broth and Seasoning
- 8 cups chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/2 cup sun-dried tomatoes, drained and chopped
Pasta and Dairy
- 3/4 cup dry orzo pasta
- 1 cup heavy cream
- 3 cups baby spinach
- 3/4 cup grated Parmesan cheese
Seasoning to Taste
- Salt and pepper, to taste
- Red pepper flakes, for garnish
Instructions
- Brown sausage and sauté vegetables: In a large pot or Dutch oven, cook the ground pork sausage and diced onion over medium-high heat until the sausage is browned and the onions are softened. Add the minced garlic and cook for about 1 minute until fragrant, stirring often to avoid burning.
- Make roux: Stir in the all-purpose flour and tomato paste to the sausage mixture, cooking for 1-2 minutes to combine and remove the raw flour taste. This helps thicken the soup later.
- Add liquids and pasta: Pour in the chicken broth along with Italian seasoning, paprika, sun-dried tomatoes, and the dry orzo pasta. Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Simmer orzo: Let the soup simmer uncovered for 10 to 13 minutes, or until the orzo pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Stir in cream, spinach, and cheese: Add the heavy cream, baby spinach, and grated Parmesan cheese to the pot. Stir gently until the spinach wilts and the cheese is completely melted, creating a creamy and rich texture.
- Season and serve: Taste the soup and season with salt and freshly ground black pepper as needed. Garnish with red pepper flakes for a touch of heat and serve the soup hot immediately.
Notes
- Use a large pot or Dutch oven to accommodate all ingredients and allow for even simmering.
- For extra heat, increase red pepper flakes or add a dash of cayenne pepper.
- Sun-dried tomatoes packed in oil can be used but drain excess oil prior.
- To make the soup lighter, substitute half-and-half for heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
