Marry Me Sausage Orzo Soup Recipe

This Marry Me Sausage Orzo Soup is a game-changer for your dinner rotation! Rich, creamy, and packed with savory sausage, tender orzo, and vibrant spinach, this soup delivers restaurant-quality flavor in just 30 minutes. The combination of sun-dried tomatoes and Italian seasonings creates a depth of flavor that will have everyone asking for seconds—and possibly popping the question!

Why You’ll Love This Recipe

• Ready in 30 Minutes: Perfect for those busy weeknights when you need something substantial but don’t have hours to spend in the kitchen.
• One-Pot Wonder: Everything cooks in a single pot, meaning minimal cleanup and maximum flavor as all the ingredients meld together.
• Crowd-Pleaser: The creamy broth, savory sausage, and tender orzo create a comfort food experience that satisfies even the pickiest eaters.
• Versatile: Works as a hearty lunch, dinner starter, or main course depending on your serving size.

this Recipe

Ingredients You’ll Need

• Ground Pork Sausage: The star of the show, providing rich flavor and hearty texture. Choose Italian sausage for extra seasoning built right in.
• Onion: Creates a flavor foundation for the soup. Yellow onions work best, but white or sweet onions are fine substitutes.
• Garlic: Adds that essential aromatic punch. Fresh is best, but pre-minced works in a pinch.
• Flour: Acts as a thickening agent to give the soup its perfect consistency.
• Tomato Paste: Provides concentrated tomato flavor and adds beautiful color to the broth.
• Chicken Broth: Forms the liquid base of your soup. Use low-sodium if you prefer to control the salt level.
• Italian Seasoning: A time-saving blend that adds Mediterranean flavor. If you don’t have the blend, use a mix of basil, oregano, rosemary, and thyme.
• Paprika: Adds subtle warmth and color to the soup.
• Sun-dried Tomatoes: These little flavor bombs add intense, sweet-tart tomato flavor and chewy texture.
• Orzo Pasta: This rice-shaped pasta is perfect for soups as it cooks quickly and adds satisfying texture.
• Heavy Cream: Creates that luxurious, velvety texture that makes this soup so special.
• Baby Spinach: Adds color, nutrition, and a fresh element to balance the richness.
• Parmesan Cheese: Brings salty, nutty flavor that ties everything together.

Variations

Want to make this soup your own? Here are some delicious twists:

• Protein Swap: Try Italian turkey sausage for a lighter option, or use chicken sausage for a different flavor profile.
• Veggie Boost: Add diced carrots, celery, or bell peppers with the onions for extra nutrition and texture.
• Greens Change-Up: Substitute kale or arugula for the spinach—just add kale earlier since it takes longer to wilt.
• Pasta Options: No orzo? Try small pasta shapes like ditalini, stelline, or even broken spaghetti.
• Dairy-Free Version: Replace heavy cream with full-fat coconut milk for a dairy-free alternative that still maintains creaminess.

How to Make Marry Me Sausage Orzo Soup

Step 1: Cook the Sausage and Aromatics

In a large pot over medium-high heat, brown the ground pork sausage with diced onion until the meat is no longer pink and onions become translucent. Add the minced garlic and cook for just a minute until fragrant. This creates the flavor foundation for your soup.

Step 2: Create the Base

Stir in the flour and tomato paste, cooking for about a minute to remove the raw flour taste. The mixture will look thick and slightly pasty—that’s perfect! This roux will help thicken your soup beautifully.

Step 3: Add Liquid and Simmer

Pour in the chicken broth, then add Italian seasoning, paprika, chopped sun-dried tomatoes, and dry orzo pasta. Bring to a gentle boil, then reduce to a simmer. Cook for 10-13 minutes, stirring occasionally, until the orzo is plump and tender.

Step 4: Finish with Creamy Elements

Reduce heat to low and stir in heavy cream, baby spinach, and grated parmesan cheese. Continue stirring until the spinach wilts and the cheese melts completely into the soup, creating a velvety texture.

Step 5: Season and Serve

Taste and adjust with salt and pepper as needed. Ladle into bowls and garnish with a sprinkle of red pepper flakes and additional parmesan cheese if desired.

Pro Tips for Making the Recipe

• Don’t Overcook the Orzo: Test the pasta frequently as it cooks—overcooked orzo can get mushy quickly.
• Toast the Orzo: For deeper flavor, add the dry orzo to the pot after cooking the garlic and stir for 1-2 minutes until lightly toasted before adding broth.
• Control the Thickness: If the soup becomes too thick as it sits (orzo continues to absorb liquid), simply add more broth when reheating.
• Prep Ahead: Chop all ingredients before starting to make the cooking process smoother.
• Season in Layers: Add salt and pepper gradually throughout cooking rather than all at the end for more developed flavor.

How to Serve

This Marry Me Sausage Orzo Soup truly shines as a complete meal on its own, but here are some serving ideas to make it even more special:

Perfect Pairings:

• Serve with crusty garlic bread or focaccia for dipping into that creamy broth.
• A simple side salad with lemon vinaigrette provides a bright contrast to the rich soup.
• For wine lovers, pair with a medium-bodied Italian red like Chianti or a crisp Pinot Grigio.

Garnish Ideas:

• Fresh herbs like basil or parsley add color and freshness.
• A drizzle of good olive oil on top adds richness and visual appeal.
• Toasted pine nuts add welcome crunch.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day as they meld together.

Note: The orzo will continue to absorb liquid as it sits, so your leftover soup may be thicker than when first made.

Freezing

While cream-based soups generally don’t freeze perfectly, you can freeze this soup for up to 1 month. The texture might change slightly upon thawing, but it will still taste delicious. For best results, freeze before adding the cream and cheese, then add those fresh when reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently. Add additional broth or a splash of cream to thin the consistency as needed. Avoid microwaving when possible as it may cause the cream to separate.

FAQs

Can I make this soup ahead of time for a dinner party?
Absolutely! This soup actually tastes even better the next day. Make it a day ahead, but cook the orzo slightly less than directed. When reheating, the pasta will finish cooking. Add the spinach and cream just before serving for the freshest result.

My soup got too thick after storing it. How can I fix it?
This is normal—the orzo continues to absorb liquid even after cooking. Simply add more chicken broth or water when reheating until you reach your desired consistency. Warm gently and stir well to incorporate.

Can I use a different type of pasta if I don’t have orzo?
Yes! Any small pasta shape works well. Try ditalini, small shells, or even broken spaghetti. Just adjust the cooking time according to the pasta package directions, as different shapes may cook faster or slower than orzo.

Is there a way to make this soup vegetarian?
Definitely! Use plant-based Italian sausage or mushrooms sautéed with Italian seasonings instead of pork sausage. Substitute vegetable broth for chicken broth and ensure your parmesan is vegetarian (traditional parmesan contains animal rennet).

Final Thoughts

This Marry Me Sausage Orzo Soup isn’t just a meal—it’s an experience. There’s something magical about the combination of savory sausage, tender orzo, and that creamy, flavorful broth that brings people together around the table. Whether you’re cooking for someone special or simply treating yourself to a comforting dinner, this soup delivers satisfaction in every spoonful. Give it a try—your taste buds (and maybe your significant other) will thank you!

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