If you are searching for a soul-warming, comforting meal that delights every spoonful, the Marry Me Sausage Orzo Soup Recipe is your new best friend in the kitchen. This vibrant soup combines rich Italian sausage, tender orzo, and fresh vegetables in a flavorful broth that feels like a warm embrace on a chilly day. Easy to prepare yet bursting with layers of taste and texture, it’s no wonder this recipe earns its coquettish name and can quickly become a beloved classic for your family and friends.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making the Marry Me Sausage Orzo Soup Recipe truly shine. Each component plays an essential role in layering flavor, adding texture, and bringing a colorful pop to your bowl.
- 1 tablespoon olive oil: Provides a silky base for browning the sausage with a subtle fruity note.
- 1 pound Italian sausage (mild or spicy): The star protein that infuses the soup with robust, savory goodness.
- 1 small onion, diced: Offers sweetness and depth once softened.
- 2 cloves garlic, minced: Adds aromatic sharpness that wakes up your taste buds.
- 1 large carrot, diced: Brings natural sweetness and appealing color.
- 2 ribs celery, diced: Contributes a subtle crunch and herbal freshness.
- 1 can (14.5 oz) diced tomatoes, undrained: Creates a tangy, juicy base that ties everything together.
- 1 teaspoon dried oregano: Lends classic Italian herb flavor.
- 1 teaspoon dried basil: Adds fragrant warmth to the broth.
- 1/2 teaspoon red pepper flakes (optional): Gives just the right hint of heat, customizable to your spice preference.
- 4 cups chicken broth: Rich and savory liquid foundation that carries all the flavors.
- 1 cup orzo pasta: Small pasta that cooks quickly and provides satisfying bite.
- 2 cups fresh spinach, roughly chopped: Infuses freshness and vibrant green color in the final soup.
- Salt and pepper, to taste: Essential seasonings to enhance and balance the flavors.
- Freshly grated Parmesan cheese, for garnish: Adds a nutty, salty finish that elevates every spoonful.
How to Make Marry Me Sausage Orzo Soup Recipe
Step 1: Brown the Sausage
Heat the olive oil in a large pot over medium heat, then add the Italian sausage. Cook it until nicely browned on all sides, breaking it up into crumbles as it cooks. The sausage’s rendered fat and caramelization develop a savory foundation that’s absolutely essential to this soup’s character. When browned, drain any excess fat to keep the soup balanced.
Step 2: Sauté the Aromatics and Veggies
Next, toss in the diced onion, minced garlic, carrot, and celery. Sauté everything for about five minutes until the vegetables soften and the onions turn translucent. This step infuses the broth with both sweetness and aromatic complexity, warming your kitchen with inviting scents.
Step 3: Build the Soup Base
Pour in the can of diced tomatoes with their juices, then stir in dried oregano, basil, and red pepper flakes if using. Add the chicken broth, then bring the mixture to a boil. This flavorful medley of herbs and tomatoes creates the hearty, comforting backdrop that defines the Marry Me Sausage Orzo Soup Recipe.
Step 4: Cook the Orzo
Stir in the orzo pasta and let it simmer for 8 to 10 minutes, stirring occasionally, until the orzo is tender but not mushy. The orzo absorbs those rich, savory flavors while adding a delightful chewy texture that makes this soup such a treat.
Step 5: Add the Greens and Season
Finally, mix in the chopped fresh spinach and allow it to wilt gently into the hot soup. Season generously with salt and pepper to your taste. The spinach adds a burst of color and a fresh, leafy contrast to the hearty sausage and orzo.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with a sprinkle of freshly grated Parmesan cheese. This finishing touch melts just slightly, adding nutty richness that makes each spoonful unforgettable.
How to Serve Marry Me Sausage Orzo Soup Recipe
Garnishes
Elevate your soup by adding more than just Parmesan. Fresh basil leaves, a drizzle of good-quality extra virgin olive oil, or a few cracked black peppercorns on top make straightforward but stunning garnishes. These extras highlight the rustic Italian flair in the Marry Me Sausage Orzo Soup Recipe.
Side Dishes
This soup pairs beautifully with warm, crusty bread for dipping or a crisp green salad dressed simply with lemon and olive oil. These additions keep the meal light yet satisfying, balancing the rich, savory notes of the soup perfectly.
Creative Ways to Present
Try serving the soup in individual bread bowls for a fun, cozy presentation or garnish each serving with a swirl of pesto for a burst of herbal brightness. You can even layer grated mozzarella on top and briefly broil it for a bubbly cheesy crust that takes the Marry Me Sausage Orzo Soup Recipe to restaurant-quality levels at home.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let leftovers cool completely before transferring them to airtight containers. Stored in the refrigerator, the Marry Me Sausage Orzo Soup Recipe stays fresh for 3 to 4 days—perfect for quick lunches or dinners during a busy week.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers, leaving a bit of room at the top for expansion. It can be frozen for up to 3 months without losing flavor or texture. Just remember that the spinach and orzo may absorb more liquid upon reheating, so you might want to adjust seasoning or add broth after thawing.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of chicken broth or water to loosen it back up. Avoid boiling to keep the sausage tender and the spinach vibrant. A sprinkle of fresh Parmesan after reheating revives that fresh-from-the-kitchen feeling.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a great leaner alternative that will still provide plenty of flavor. Just be mindful that cooking times might be slightly shorter since turkey sausage tends to cook faster than pork-based sausages.
Is it necessary to use fresh spinach?
Fresh spinach is preferred for its texture and bright flavor, but baby spinach or even frozen spinach can work in a pinch. Just add frozen spinach a bit earlier to give it time to thaw and blend fully into the soup.
Can I make this soup vegetarian?
Definitely! Swap the Italian sausage for plant-based sausage or hearty mushrooms, and use vegetable broth instead of chicken broth. The herbs, tomatoes, and orzo will still create a rich, comforting bowl without the meat.
How do I prevent the orzo from getting mushy?
The key is to cook the orzo just until al dente and to avoid letting the soup boil vigorously after adding it. Also, if you plan to store leftovers, undercook the orzo slightly so it doesn’t become overly soft when reheated.
Can I add other vegetables to the soup?
Yes! Feel free to customize with zucchini, bell peppers, or kale. Just chop them into bite-sized pieces and add them along with the other vegetables in Step 2. They will complement the flavors beautifully and add extra nutrition.
Final Thoughts
Once you’ve tasted the Marry Me Sausage Orzo Soup Recipe, it’s likely to become your go-to comfort food for any season. The balance of savory sausage, tender orzo, and fresh greens all swimming in a fragrant, tomato-herb broth is downright irresistible. From easy weeknight dinners to special occasions, this soup brings warmth and love to the table every time. Don’t hesitate to make a big pot — you’ll want leftovers to savor again and again!
Print
Marry Me Sausage Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Marry Me Sausage Orzo Soup is a comforting, flavorful one-pot meal featuring Italian sausage, tender orzo pasta, fresh vegetables, and a savory tomato broth. Ready in just 35 minutes, it’s perfect for a satisfying weeknight dinner or cozy lunch, garnished with Parmesan cheese for an extra touch of richness.
Ingredients
Meat and Broth
- 1 pound Italian sausage (mild or spicy)
- 4 cups chicken broth
Vegetables and Herbs
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach, roughly chopped
Pasta
- 1 cup orzo pasta
Other
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles. Drain any excess fat to keep the soup from being too greasy.
- Sauté Vegetables: Add the diced onion, minced garlic, diced carrot, and diced celery to the pot. Sauté for about 5 minutes until the vegetables soften and release their flavors, creating a savory base.
- Add Tomatoes and Herbs: Stir in the undrained diced tomatoes, dried oregano, dried basil, and optional red pepper flakes. Pour in the chicken broth and raise the heat to bring the mixture to a boil, developing the soup’s rich tomato-herb flavor.
- Cook Orzo: Add the orzo pasta to the boiling soup. Reduce the heat slightly and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and perfectly cooked.
- Incorporate Spinach and Season: Stir in the fresh chopped spinach and allow it to wilt gently in the hot soup. Season with salt and freshly ground black pepper according to your taste preferences.
- Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with a generous sprinkle of freshly grated Parmesan cheese to add a creamy, salty finish.
Notes
- You can use either mild or spicy Italian sausage depending on your heat preference.
- For a lower fat version, use turkey Italian sausage or remove all visible fat from pork sausage.
- Red pepper flakes are optional but add a nice subtle heat that complements the sausage.
- Feel free to substitute fresh herbs instead of dried if available—use about 1 tablespoon each of fresh oregano and basil.
- This soup stores well in the refrigerator for up to 3 days and tastes great reheated.
- Parmesan can be omitted for a dairy-free option or replaced with a vegan cheese alternative.
