If you’re dreaming of a heartwarming, creamy soup that’s just bursting with bold flavor and melt-in-your-mouth textures, you absolutely need to try Marry Me Sausage Orzo Soup. Imagine cozying up with a bowl brimming with spicy sausage, silky orzo, zippy sun-dried tomatoes, and a swirl of luscious cream, all working in harmony to create the ultimate comfort food. This soup is the kind of meal that could charm anyone at first bite—whether you’re entertaining friends, nourishing your family, or just treating yourself to something really special.
Ingredients You’ll Need
With just a handful of simple ingredients, you’ll create impressive layers of savoriness, creaminess, and a pop of green that makes this soup as lovely to serve as it is delicious to eat. Trust me, each component has an essential role, and I’ll show you just why you want every one!
- Olive oil: Just a tablespoon gives you a flavorful base for browning the sausage and sautéing those aromatic veggies.
- Italian sausage (mild or spicy, casings removed): The star of the show—its richness and spices seep into every spoonful, so pick your favorite heat level!
- Yellow onion (diced): Provides a subtle sweetness and depth that balances all the zesty, savory notes.
- Garlic cloves (minced): Classic aromatic that brings out the best in sausage and orzo alike—don’t skimp!
- Dried oregano: Adds just the right herbaceous, comforting Italian essence.
- Red pepper flakes: A little sprinkle for warmth; adjust to taste for more or less kick.
- Salt: Essential for pulling out all the flavors—taste as you go!
- Black pepper: Freshly ground for sharpness and subtle spice.
- Chicken broth: The savory, soul-soothing liquid backbone of the entire soup.
- Water: Rounds out the broth and lets all the bold ingredients shine.
- Fire-roasted diced tomatoes: Bring a gentle smokiness and plenty of color; try not to skip the fire-roasted variety.
- Sun-dried tomatoes (chopped): Little bursts of intense, concentrated tomato flavor in every bite.
- Orzo pasta: Tiny pasta with a creamy finish that soaks up all the flavors—pure comfort!
- Heavy cream: Gives that luscious, silky body that makes this Marry Me Sausage Orzo Soup truly crave-worthy.
- Grated Parmesan cheese: Melts beautifully and seasons the soup with umami and richness.
- Baby spinach: Wilts into lovely green ribbons, adding nutrient punch (and justifying a second bowl!).
- Fresh basil (optional): For a fragrant, eye-catching garnish that finishes everything off beautifully.
How to Make Marry Me Sausage Orzo Soup
Step 1: Brown the Sausage
Start by heating that golden olive oil in a big, heavy pot—think Dutch oven or your favorite soup pot—over medium heat. Toss in the Italian sausage (casings removed), and break it up with a wooden spoon as it cooks. Let it get beautifully browned and crumbly; those little golden bits are pure flavor gold. This step lays the foundation for the whole Marry Me Sausage Orzo Soup experience!
Step 2: Sauté the Onion
Once your sausage is just about done, add the diced onion right into the pot. Stir everything together and let the onion cook for about 3–4 minutes, until it’s softened and slightly translucent but not browned. The juices from the sausage will mingle with the onion, building an irresistible base.
Step 3: Add the Aromatics and Seasoning
Sprinkle in the minced garlic, dried oregano, red pepper flakes, salt, and black pepper. Stir constantly for about a minute; you’ll smell the difference immediately! The garlic and spices become incredibly fragrant, giving you a hint at just how irresistible the finished soup will be.
Step 4: Pour in Liquids and Tomatoes
Next is where all the magic starts to come together: pour in the chicken broth and cup of water, then add both the fire-roasted diced tomatoes and chopped sun-dried tomatoes. Give everything a hearty stir and bring the mixture to a gentle boil. The tomatoes add richness and gorgeous color to the Marry Me Sausage Orzo Soup.
Step 5: Cook the Orzo
Once your soup is bubbling, stir in the orzo. Let it cook uncovered, about 8–10 minutes, stirring every now and then so nothing sticks. Orzo softens up just perfectly in the broth, plumping into little creamy wonders. You’ll see the soup thickening up as the pasta cooks—so satisfying!
Step 6: Finish with Cream and Cheese
Turn the heat to low, and stir in the heavy cream and freshly grated Parmesan cheese. This is the creamy crescendo! The soup will get dreamy and velvety, but still plenty hearty. Let it all melt together for a minute or two, stirring to make sure every bit is luxuriously blended.
Step 7: Add Spinach and Taste
Finally, add your baby spinach. It’ll wilt in no time—just a couple minutes of gentle cooking is all it takes. Give the soup a taste and adjust seasoning if you need, then it’s ready. Serve it up hot, with a flourish of fresh basil if you want to be extra fancy!
How to Serve Marry Me Sausage Orzo Soup
Garnishes
Take your bowl over the top with some beautiful, aromatic garnishes! Try a fresh grating of Parmesan, a few torn basil leaves, and a drizzle of good olive oil for shine. Cracked black pepper or even a sprinkle of red pepper flakes adds a little extra personality to every bowl of Marry Me Sausage Orzo Soup.
Side Dishes
This soup is hearty enough to stand on its own, but if you want the full comfort food experience, serve it with thick slices of toasted sourdough, a warm breadstick, or a crisp green salad. The soup’s Italian vibes pair deliciously with a simple Caprese salad or a twirl of garlicky roasted veggies.
Creative Ways to Present
For something special, ladle your Marry Me Sausage Orzo Soup into individual oven-safe crocks, top with Parm, and broil for a couple of minutes for a golden crust. Or, serve in a hollowed-out sourdough bread bowl for an impressive (and edible!) centerpiece—talk about a wow moment for guests or family.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate for up to 3–4 days. The orzo will soak up more broth as it sits, so don’t be surprised if it thickens a bit overnight—just add a splash of water or chicken broth and stir when reheating to restore its creamy, soupy glory.
Freezing
Yes, you can freeze Marry Me Sausage Orzo Soup! For best results, let the soup cool completely, then store in freezer-safe zipper bags or containers for up to 3 months. To maintain the best texture, I suggest undercooking the orzo just a tad if you know you’ll be freezing a batch, as pasta softens more when thawed.
Reheating
Reheat gently on the stovetop or in the microwave, stirring every so often. If the soup has thickened, simply add a bit more chicken broth or water until it’s just right. Stir in a sprinkle of fresh cheese or a handful of greens to revive its freshness, and it’ll taste just as irresistible as day one!
FAQs
Can I use a different type Soup
Absolutely! Feel free to use turkey sausage, chicken sausage, or even plant-based sausage for a lighter or vegetarian version. Just be sure to adjust seasoning, since different sausages bring their own unique flavors to Marry Me Sausage Orzo Soup.
Is Marry Me Sausage Orzo Soup gluten-free?
It can be! Just use gluten-free orzo (which many stores now carry) and double-check your broth and sausage ingredients to be certain. The cozy, creamy taste is just as wonderful without the gluten.
How can I make this recipe dairy-free?
Swap the heavy cream for your favorite unsweetened non-dairy milk (such as coconut cream or a thick oat milk), and use a dairy-free Parmesan alternative. The soup remains velvety and delicious—everyone can enjoy a steaming bowl!
Can I prepare Marry Me Sausage Orzo Soup in advance?
Definitely! You can cook the soup up to a day in advance and refrigerate it. If making ahead, leave out the spinach and add it fresh during reheating to brighten up the final dish.
What can I do if my soup thickens too much?
That’s totally normal, as the orzo loves to drink up the broth. Just stir in extra warm chicken broth or water a little at a time until you get the consistency you love. This little tweak brings your Marry Me Sausage Orzo Soup right back to life!
Final Thoughts
Inviting, nourishing, and seriously delicious, Marry Me Sausage Orzo Soup is one of those recipes you’ll cherish all season long. I can’t wait for you to taste just how easy—and satisfying—homemade comfort food can be, so give it a try and make some warm, happy memories around your table. Enjoy!
Print
Marry Me Sausage Orzo Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A heartwarming and creamy soup featuring Italian sausage, tender orzo pasta, and a variety of flavorful ingredients that come together in a single pot for a delightful meal experience.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 cup water
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1/2 cup sun-dried tomatoes (chopped)
- 3/4 cup orzo pasta
Finishing Touches:
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- Fresh basil for garnish (optional)
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot, cook sausage until browned, add onion, garlic, oregano, red pepper flakes, salt, and pepper.
- Cook the Soup: Pour in broth, water, tomatoes; add orzo and simmer until pasta is tender.
- Finish the Soup: Stir in cream, Parmesan, spinach; adjust seasoning. Serve hot with basil garnish.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Consider using ground turkey or chicken as sausage substitutes.
- If the soup thickens, add a splash of broth or water to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
