Introduction
“Marry Me Sausage Orzo Soup” is a delightful, hearty dish that will win over anyone’s heart with its rich flavors and comforting textures. This soup combines the savory taste of Italian sausage, the sweetness of carrots, and the delicate bite of orzo pasta, creating a perfect balance in every spoonful. The name itself suggests that this recipe is so good, you’ll want to propose to whoever makes it! It’s easy to prepare, filling, and ideal for cozy dinners, family gatherings, or a quick weekday meal. Whether you prefer mild or spicy Italian sausage, this soup can be customized to your taste, making it a versatile favorite. Here’s how to make this delicious soup step-by-step.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 red bell pepper, diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup orzo pasta
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Preparation
Step 1: Sauté the Sausage
Heat a large soup pot or Dutch oven over medium heat. Add the olive oil, followed by the Italian sausage. Cook the sausage until it is browned, breaking it into small crumbles with a wooden spoon. This should take about 5-7 minutes. Remove any excess fat from the pot if needed.
Step 2: Cook the Vegetables
Add the diced onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté the vegetables for about 5 minutes or until they become soft and the onions are translucent. Stir occasionally to prevent burning.
Step 3: Season and Simmer
Sprinkle in the dried Italian seasoning and crushed red pepper flakes (if using). Stir the spices into the mixture to release their aromas. Pour in the chicken broth and diced tomatoes with their juices. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 10 minutes.
Step 4: Add the Orzo Pasta
Stir in the orzo pasta and continue to simmer for another 8-10 minutes until the orzo is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 5: Finish with Cream and Spinach
Lower the heat to medium-low. Add the heavy cream and grated Parmesan cheese, stirring to combine until the cheese is fully melted into the broth. Toss in the chopped fresh spinach and cook for an additional 2-3 minutes, or until the spinach is wilted. Season the soup with salt and pepper to taste.
Step 6: Garnish and Serve
Ladle the soup into bowls and garnish with fresh chopped basil or parsley. Add an extra sprinkle of Parmesan cheese if desired. Serve hot with crusty bread or garlic toast on the side.
Cooking Note
This recipe is easily adaptable to suit your taste. You can swap Italian sausage for turkey sausage for a lighter version, or add additional vegetables like zucchini or mushrooms. If you prefer a thicker soup, reduce the amount of broth, or increase the quantity of orzo pasta. Keep in mind that the orzo will continue to absorb liquid as it sits, so you may need to add extra broth if reheating leftovers.
Serving Suggestions
- Serve with a side of garlic bread or warm, crusty baguette to soak up the flavorful broth.
- A simple green salad with a light vinaigrette makes a great side dish.
- Sprinkle a little extra Parmesan and a dash of red pepper flakes for a bit more spice.
- Pair with a glass of light red wine, like Chianti or Pinot Noir, for a cozy dinner experience.
Tips
- For a spicy kick, use hot Italian sausage and increase the amount of crushed red pepper flakes.
- To save time, buy pre-chopped vegetables or use frozen diced vegetables.
- Make it dairy-free by substituting heavy cream with coconut milk or almond milk creamers, and skipping the Parmesan cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding more broth if needed.
- Freeze it: This soup freezes well without the orzo. Cook the soup without pasta, cool it, and freeze. When ready to serve, thaw and add cooked orzo before serving.
Prep Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (per serving)
- Calories: 420
- Protein: 18g
- Sodium: 780mg
(Note: Nutritional information is estimated and can vary based on ingredients used.)
Conclusion
The “Marry Me Sausage Orzo Soup” is a heartwarming and satisfying meal that’s sure to become a family favorite. It’s simple enough to make on a busy weeknight yet rich in flavor, thanks to the Italian sausage and combination of fresh vegetables. This soup’s creamy texture and the comforting bite of orzo make it ideal for cold weather or any time you’re in need of a cozy dish. So, why not give this soup a try and see if it becomes your new favorite too? Whether you’re serving a crowd or just looking for a comforting meal for yourself, this recipe is a surefire hit.
PrintMarry Me Sausage Orzo Soup Recipe
- Total Time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 red bell pepper, diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup orzo pasta
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Sausage
Heat a large soup pot or Dutch oven over medium heat. Add the olive oil, followed by the Italian sausage. Cook the sausage until it is browned, breaking it into small crumbles with a wooden spoon. This should take about 5-7 minutes. Remove any excess fat from the pot if needed.
Step 2: Cook the Vegetables
Add the diced onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté the vegetables for about 5 minutes or until they become soft and the onions are translucent. Stir occasionally to prevent burning.
Step 3: Season and Simmer
Sprinkle in the dried Italian seasoning and crushed red pepper flakes (if using). Stir the spices into the mixture to release their aromas. Pour in the chicken broth and diced tomatoes with their juices. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 10 minutes.
Step 4: Add the Orzo Pasta
Stir in the orzo pasta and continue to simmer for another 8-10 minutes until the orzo is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 5: Finish with Cream and Spinach
Lower the heat to medium-low. Add the heavy cream and grated Parmesan cheese, stirring to combine until the cheese is fully melted into the broth. Toss in the chopped fresh spinach and cook for an additional 2-3 minutes, or until the spinach is wilted. Season the soup with salt and pepper to taste.
Step 6: Garnish and Serve
Ladle the soup into bowls and garnish with fresh chopped basil or parsley. Add an extra sprinkle of Parmesan cheese if desired. Serve hot with crusty bread or garlic toast on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Sodium: 780mg
- Protein: 18g