Marry Me Sausage Orzo Soup Recipe
If you’re looking for a heartwarming, soul-satisfying meal that feels like a cozy hug in a bowl, Marry Me Sausage Orzo Soup is the answer! This creamy, dreamy soup bubbles with juicy Italian sausage, tender orzo, luscious sun-dried tomatoes, and a sprinkle of fresh herbs—all tied together with a creamy Parmesan-laced broth. It’s rich, hearty, and so easy to whip up that you’ll want to make it for every chilly weeknight, family gathering, or when you just need an edible pick-me-up. No wonder this delight has “marry me” in the name!
Ingredients You’ll Need
Each ingredient in this soup is handpicked to build incredible layers of flavor, color, and texture—nothing here is wasted, and every component shines. Keep things simple and high-quality, and you’ll taste the difference in every spoonful!
- Olive oil: The foundation for sautéing, olive oil adds subtle fruitiness and helps brown the sausage beautifully.
- Italian sausage (mild or spicy): Choose your heat level—sausage brings deep, savory, herby notes and satisfying texture.
- Yellow onion: Diced onion mellows and sweetens as it cooks, setting up the savory base.
- Fresh garlic: Three cloves is just right for heady aroma and depth; freshly minced is best!
- Dried oregano: Earthy oregano gives the broth classic Italian flavor.
- Dried thyme: Thyme’s peppery, floral tones round out the herb blend.
- Red pepper flakes (optional): For subtle heat—add more or less to taste.
- Sun-dried tomatoes: These sweet-tart morsels add pops of bold flavor and lovely color.
- Chicken broth: Go for low sodium if you like more control; a rich broth brings the soup together.
- Orzo pasta: These delicate rice-shaped noodles give the soup hearty body and soak up every flavor.
- Heavy cream: Just enough cream for a luxurious, silky finish without feeling heavy.
- Parmesan cheese: Grated Parm melts right in for bold umami and nutty richness.
- Baby spinach: Tossed in at the end for a shot of green, fresh flavor, and nutrition.
- Salt and pepper: Season to taste—always sample before serving!
- Fresh basil or parsley: Optional but highly recommended for vibrant color and a herby lift when serving.
How to Make Marry Me Sausage Orzo Soup
Step 1: Brown the Sausage
Start by heating the olive oil in a big, sturdy soup pot over medium heat. Add the sausage—mild or spicy, your call!—and break it up with your spoon as it cooks. Let it brown and crisp in spots; those golden bits bring irresistible flavor. When it’s no longer pink, you’re ready for the next layer.
Step 2: Sauté the Aromatics
Add in your diced onion and let it soften for about 3 to 4 minutes. You want it just turning translucent, losing its raw edge. Next, stir in the minced garlic along with the dried oregano, thyme, and a pinch of red pepper flakes (if you like a tiny kick). Let these cook just until fragrant, about a minute, so your kitchen smells like an Italian daydream.
Step 3: Build the Broth
Time to deepen those flavors! Toss in the chopped sun-dried tomatoes for their sweet chew and bold color. If you want extra depth, now’s the perfect time to splash in a small pour of white wine, scraping up any tasty bits from the bottom of the pot. Add your chicken broth and give everything a gentle stir, bringing the liquid to a steady boil.
Step 4: Cook the Orzo
With your broth bubbling, add the uncooked orzo and reduce the heat to a lively simmer. Let it cook for 8 to 10 minutes, stirring occasionally, until the orzo becomes plump and tender, soaking up all that gorgeous flavor.
Step 5: Make It Creamy
Lower the heat and pour in the heavy cream, followed closely by the grated Parmesan. Stir until every drop is incorporated and the soup transforms into a velvety, creamy delight. Season with salt and black pepper—taste and tweak until it’s perfect.
Step 6: Wilt the Greens
Just before serving, add the baby spinach straight into the hot soup. Gently fold until the leaves soften and turn a brilliant green, about 2 to 3 minutes. Now your Marry Me Sausage Orzo Soup is ready to steal hearts!
How to Serve Marry Me Sausage Orzo Soup
Garnishes
A shower of fresh basil or parsley right on top adds instant brightness and a wonderful herbal finish. Don’t be shy—more is more here! For a cheesy flourish, a little extra Parmesan or even a drizzle of olive oil makes each bowl sing.
Side Dishes
Serve your Marry Me Sausage Orzo Soup with a generous hunk of crusty bread for dunking, a side of garlicky toasts, or a crisp green salad tossed with tangy vinaigrette. It’s perfect for sharing (and conversation) at the table.
Creative Ways to Present
Try ladling the soup into rustic earthenware bowls for that farmhouse feel, or portion into mugs for portable coziness. For dinner parties, set out small cups or shooters as a starter course—watch them disappear!
Make Ahead and Storage
Storing Leftovers
Once cooled, Marry Me Sausage Orzo Soup stores beautifully in the fridge for up to 4 days. Transfer to airtight containers and stash in the refrigerator. The flavors deepen as it sits, making leftovers even tastier!
Freezing
If you want to freeze leftovers, skip adding the spinach and cream until after reheating for the best texture; otherwise, freeze in portions for up to 2 months. Let thaw overnight in the fridge before gently reheating.
Reheating
When you’re ready to enjoy another bowl, reheat the soup on the stovetop over medium-low heat, stirring often. The orzo absorbs broth as it sits, so just add a splash of water or extra stock to loosen it back up to your preferred consistency.
FAQs
Can I use a different type Soup
Absolutely! Feel free to swap in turkey sausage, chicken sausage, or even a plant-based sausage. Just be sure to use a flavorful variety, as this is the backbone of the Marry Me Sausage Orzo Soup’s taste.
Is this soup gluten-free?
Yes, it’s easy to make gluten-free—just use a certified gluten-free orzo, which you can find in many grocery stores or online. The rest of the ingredients are naturally gluten-free!
How do I make it spicier?
Increase the red pepper flakes to your liking, or opt for a hot Italian sausage to turn up the heat. A dash of hot sauce stirred in before serving is another quick fix.
Can I substitute another green for spinach?
Definitely! Try chopped kale or Swiss chard; just add it a couple of minutes earlier than you would spinach so it has time to wilt tenderly.
What if my soup gets too thick?
The orzo loves to soak up broth, especially after the soup sits. Simply stir in more chicken broth or water while reheating until you reach your ideal consistency—problem solved!
Final Thoughts
I can’t encourage you enough to make Marry Me Sausage Orzo Soup—once you do, it’ll earn a regular spot in your kitchen. Comforting, creamy, and a total crowd-pleaser, this is one of those magical recipes that shows love in every spoonful. Gather your favorite people, simmer a big pot, and get ready to make memories around the table!
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Marry Me Sausage Orzo Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Marry Me Sausage Orzo Soup is a comforting and hearty dish that is sure to win over your taste buds. Creamy, savory, and packed with flavorful Italian sausage, orzo, and spinach, this soup is perfect for a cozy night in.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup sun-dried tomatoes (chopped)
- 6 cups chicken broth
- 3/4 cup uncooked orzo
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- salt and pepper to taste
- fresh basil or parsley (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic, oregano, thyme, and red pepper flakes, cooking for 1 minute until fragrant.
- Add the sun-dried tomatoes and chicken broth. Bring to a boil. Stir in the orzo and reduce heat to a simmer. Cook for 8–10 minutes, or until orzo is tender.
- Stir in the heavy cream and Parmesan cheese, then add the spinach and cook for another 2–3 minutes until wilted. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh herbs if desired.
Notes
Notes:
- For extra depth of flavor, deglaze the pot with a splash of white wine before adding the broth.
- This soup thickens as it sits—add more broth or water to loosen when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 960mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
