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

Cook Mode Prevent your screen from going dark

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.