Name: Marry Me Sausage Orzo Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb Italian sausage (mild or spicy), casings removed; 1 tbsp olive oil (if needed); 1 small yellow onion, diced; 3 garlic cloves, minced; 1/2 tsp red pepper flakes (optional); 1 tsp Italian seasoning; 6 cups chicken broth; 3/4 cup dry orzo pasta; 1/2 cup heavy cream; 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped); 2 cups fresh spinach, roughly chopped; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; Fresh basil or parsley, for garnish

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If you’re craving a bowl of pure, cozy comfort that’s guaranteed to win hearts at the dinner table, look no further than Marry Me Sausage Orzo Soup. This creamy, flavor-packed creation brings together savory Italian sausage, tender orzo, sun-dried tomatoes, and a swirl of Parmesan and cream, all simmered into a soup that’s as dreamy as its name suggests. Whether you’re serving guests or just treating yourself, Marry Me Sausage Orzo Soup is a soul-warming meal you’ll want to make again and again.

Marry Me Sausage Orzo Soup Recipe - Recipe Image

Ingredients You’ll Need

This soup is built on a handful of simple but powerful ingredients, each chosen for their ability to add depth, richness, and color to every spoonful. Don’t skip on the quality—each element really shines through in this recipe!

Italian sausage: Choose mild or spicy depending on your taste; it’s the backbone of the soup’s savory flavor.
Olive oil: Use just a bit if your sausage is lean—this helps the aromatics sauté beautifully.
Yellow onion: Adds sweetness and complexity as it softens in the pot.
Garlic cloves: Minced fresh for that irresistible aroma and depth.
Red pepper flakes (optional): For a gentle heat that’s totally customizable.
Italian seasoning: A quick way to bring herby, Mediterranean notes to the soup.
Chicken broth: The liquid gold that forms the base—choose a good-quality broth for best results.
Dry orzo pasta: These tiny pasta shapes soak up the flavors and give the soup its signature texture.
Sun-dried tomatoes: Oil-packed and chopped, they add a sweet-tangy punch and gorgeous color.
Heavy cream: Just a splash transforms the soup into something luxuriously velvety.
Fresh spinach: Stirred in at the end for color, nutrients, and a pop of freshness.
Grated Parmesan cheese: Melts right into the soup for salty, cheesy goodness.
Salt and black pepper: Adjust to taste at the end to make all the flavors sing.
Fresh basil or parsley: For a final flourish of color and brightness as a garnish.

How to Make Marry Me Sausage Orzo Soup

Step 1: Brown the Sausage

Start by heating a large pot or Dutch oven over medium heat. Add your Italian sausage (casings removed) and break it up with a spoon as it cooks. Let it sizzle until there’s no pink left and the sausage is beautifully browned—this step builds a flavor-packed base for your Marry Me Sausage Orzo Soup.

Step 2: Sauté the Aromatics

If there’s excess grease, drain a bit off, then toss in your diced onion. Sauté for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Next, add the minced garlic, red pepper flakes, and Italian seasoning. Stir and let them bloom for just about a minute. The kitchen will smell amazing at this point!

Step 3: Build the Broth

Pour in the chicken broth and give everything a good stir, scraping up any tasty browned bits from the bottom. Raise the heat and bring it all to a gentle boil—this is when the flavors start coming together in the Marry Me Sausage Orzo Soup.

Step 4: Cook the Orzo and Tomatoes

Stir in the dry orzo pasta and sun-dried tomatoes. Reduce the heat so the soup simmers and let it cook for 8 to 10 minutes. The orzo will soak up the broth and get perfectly tender, while the sun-dried tomatoes infuse a subtle tangy sweetness.

Step 5: Finish with Cream, Spinach, and Cheese

Lower the heat and stir in the heavy cream, chopped spinach, and grated Parmesan. Let it all simmer gently for another 2 to 3 minutes, just until the spinach is wilted and the soup turns creamy and luscious. Taste and add salt and black pepper as needed. Your Marry Me Sausage Orzo Soup is now ready for its big finish!

How to Serve Marry Me Sausage Orzo Soup

Garnishes

This soup loves a good garnish! A sprinkle of fresh basil or parsley right before serving adds a burst of color and a fresh, herbal aroma that lifts every bowl. An extra dusting of Parmesan doesn’t hurt, either.

Side Dishes

Marry Me Sausage Orzo Soup pairs beautifully with crusty bread for dunking, or a crisp green salad to balance the richness. You could also serve it alongside garlic breadsticks for an even more comforting meal.

Creative Ways to Present

Try serving the soup in wide, shallow bowls to showcase the creamy texture and colorful ingredients. For a fun twist, ladle it into mini bread bowls at a party, or present it family-style with a platter of toppings so everyone can garnish their own bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Marry Me Sausage Orzo Soup keeps well in the fridge for up to 3 days. Store it in an airtight container and note that the orzo will continue to absorb some of the broth, thickening the soup as it sits.

Freezing

If you’d like to freeze it, let the soup cool completely and transfer to freezer-safe containers. For best results, freeze before adding the cream and spinach, then stir them in fresh when you reheat. It will keep for up to 2 months in the freezer.

Reheating

Gently reheat the soup on the stovetop over medium-low heat, adding a splash of broth or water to loosen it up if needed. Stir often so the cream stays smooth, and add fresh spinach and Parmesan at the end if you froze it before those steps.

FAQs

Can I use a different type Soup

Absolutely! While Italian sausage provides classic flavor, you can swap in turkey sausage or even chicken sausage for a lighter take. Just be sure to pick a variety with lots of seasoning for the best Marry Me Sausage Orzo Soup experience.

Is there a way to make this soup dairy-free?

You can make a dairy-free version by omitting the cream and Parmesan, and instead stirring in a splash of coconut milk and a sprinkle of nutritional yeast. The result will still be creamy and satisfying.

Can I add more vegetables?

Definitely! Feel free to toss in diced carrots, bell peppers, or zucchini along with the onions. The soup is very flexible and extra veggies only make it heartier and more colorful.

How do I prevent the orzo from getting mushy?

Orzo continues to absorb liquid as it sits, so if you’re making Marry Me Sausage Orzo Soup ahead, consider cooking the orzo separately and adding it to each bowl when serving. Otherwise, just add a little extra broth when reheating leftovers.

What’s the best way to lighten up this soup?

For a lighter version, use half-and-half instead of heavy cream and turkey sausage instead of pork. You’ll still get all the flavor with less richness, perfect for a lighter meal.

Final Thoughts

I can’t recommend this Marry Me Sausage Orzo Soup enough—it’s one of those recipes that wins raves every single time. If you’re looking for a dish that’s creamy, cozy, and downright irresistible, this is the one to try. Gather your ingredients, get your pot ready, and treat yourself and your loved ones to a bowl of pure comfort!

Marry Me Sausage Orzo Soup Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Marry Me Sausage Orzo Soup is a rich and creamy Italian-inspired soup featuring savory Italian sausage, tender orzo pasta, sun-dried tomatoes, and fresh spinach all simmered in a flavorful chicken broth with a touch of cream and Parmesan cheese. It’s a comforting and satisfying bowl perfect for cozy dinners or impressing guests with minimal effort.

Ingredients

Scale

Sausage and Vegetables

1 lb Italian sausage (mild or spicy), casings removed
1 tbsp olive oil (if needed)
1 small yellow onion, diced
3 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1 tsp Italian seasoning

Liquids and Pasta

6 cups chicken broth
3/4 cup dry orzo pasta
1/2 cup heavy cream

Add-ins and Garnish

1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
2 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh basil or parsley, for garnish

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Instructions

Cook the Sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage, breaking it into crumbles, until fully browned. Remove excess grease if necessary to avoid a greasy soup.
Sauté Onions and Garlic: Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in minced garlic, red pepper flakes (if using), and Italian seasoning, cooking for 1 more minute until fragrant.
Add Broth and Orzo: Pour in the chicken broth and bring it to a boil. Stir in the dry orzo pasta and chopped sun-dried tomatoes. Reduce the heat to a simmer and cook for 8–10 minutes until the orzo is tender but not mushy.
Finish with Cream and Spinach: Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for another 2–3 minutes, stirring occasionally, until the spinach wilts and the soup becomes creamy and well combined.
Season and Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Garnish with fresh basil or parsley just before serving for a fresh, vibrant finish.

Notes

For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
Leftovers tend to thicken as they cool; reheat gently with additional broth or water to reach desired consistency.
This soup is delicious served alongside crusty bread or a fresh green salad.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American