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
Scale
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.
