This Marry Me Sausage Orzo Soup is the kind of recipe that can turn an ordinary weeknight into something truly special. Creamy, comforting, and packed with bold Italian flavors, it’s a one-pot wonder your whole table will fall for—think savory sausage, tender orzo, sweet sun-dried tomatoes, and a swirl of cream, all finished with a generous shower of Parmesan. Whether you’re warming up a chilly evening or just want a fuss-free dinner that feels extra cozy, this soup will win hearts (and appetites) every single time.
Ingredients You’ll Need
Each ingredient in this Marry Me Sausage Orzo Soup plays a starring role, contributing to the rich flavor, lush texture, or vibrant color of the final dish. Here’s what you’ll need, plus handy tips for making each element shine in your bowl:
- Olive oil: Start your soup with this kitchen staple for a lovely base and subtle fruity flavor.
- Italian sausage: Go mild or spicy and be sure to remove the casings—this is the depth of flavor at the heart of the soup.
- Yellow onion: Diced and sautéed, it brings gentle sweetness and aromatic backbone.
- Garlic: Fresh garlic really wakes up the soup—don’t skimp!
- Red pepper flakes (optional): A sprinkle adds just the right kick if you love a little heat.
- Italian seasoning: A blend of herbs for that classic “can’t put my spoon down” flavor.
- Sun-dried tomatoes: Oil-packed and chopped, these beauties bring chewy, tangy-sweet pops in every bite.
- Chicken broth: The base of the soup, giving richness and soul—homemade or good-quality store-bought makes all the difference.
- Orzo pasta: Uncooked orzo simmers right in the soup, thickening it beautifully and keeping cleanup easy.
- Heavy cream: Just enough to make the soup silky and swoon-worthy without weighing it down.
- Parmesan cheese: If you can, grate your own—freshly grated Parm melts wonderfully into the broth.
- Baby spinach: These tender leaves wilt perfectly for a pop of green and nutrition towards the end.
- Salt and black pepper: Season to taste at the finish line—it truly pulls everything together.
- Fresh basil or parsley (optional): A bright, herby touch for garnish that’s as pretty as it is tasty.
How to Make Marry Me Sausage Orzo Soup
Step 1: Brown the Sausage
Heat the olive oil in a large pot set over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks. Let it get beautifully golden and fully cooked through—this is where you’re building all those savory, meaty flavors that make Marry Me Sausage Orzo Soup so irresistible. Give it about 5 to 7 minutes, stirring often to ensure there are plenty of little crispy bits for extra flavor.
Step 2: Sauté Onion and Aromatics
Toss in your diced onion and keep sautéing for around 3 minutes until the onion turns soft and translucent. Next up: garlic, red pepper flakes (if you like a little spice), Italian seasoning, and those sun-dried tomatoes. Stir everything around for a minute or two until it smells absolutely amazing—this short step makes the soup taste like it’s been simmering for hours.
Step 3: Add Broth and Orzo
Pour in all your chicken broth and bring it to a boil. As soon as it’s bubbling, stir in the orzo. Lower the heat so the soup simmers gently and let it cook, uncovered, for about 8 to 10 minutes. Stir every so often; the orzo will absorb flavor as it softens, making the soup thick, hearty, and almost stew-like.
Step 4: Finish with Cream and Cheese
Turn the heat down a bit and pour in the heavy cream along with the grated Parmesan cheese. Stir gently, letting the soup simmer for another 2 to 3 minutes, just until it all comes together. You’ll see the broth turn dreamy and creamy with cheesy flecks throughout.
Step 5: Add Spinach and Season
Finally, toss in those handfuls of baby spinach and stir until just wilted—it only takes a minute. Taste your Marry Me Sausage Orzo Soup and adjust with salt and black pepper until the flavor absolutely pops. Ladle into bowls, top with fresh herbs if you’re feeling fancy, and serve hot. Don’t forget the crusty bread for dunking!
How to Serve Marry Me Sausage Orzo Soup
Garnishes
A final flourish makes all the difference! Scatter some freshly grated Parmesan, torn basil, or finely chopped parsley over each steaming bowl for vibrant color and an herby lift. If you want extra richness, a drizzle of good olive oil or a grind of black pepper also works wonders.
Side Dishes
This soup pairs beautifully with crusty Italian bread, garlic knots, or a simple mixed greens salad tossed in a tangy vinaigrette. For heartier appetites, warm focaccia or even a gooey grilled cheese are marvelous companions—just imagine that golden bread soaking up all the creamy broth!
Creative Ways to Present
Try ladling Marry Me Sausage Orzo Soup into small mugs or handled bowls for a party-ready appetizer, or serve in shallow bowls with an extra drizzle of cream swirled on top for an elegant touch. For family dinners, set out a toppings bar so everyone can build their dream bowl with extra cheese, herbs, or a sprinkle of red pepper flakes.
Make Ahead and Storage
Storing Leftovers
Like most soups, Marry Me Sausage Orzo Soup keeps best in an airtight container in the refrigerator for up to 4 days. The orzo will soak up more broth as it sits, making leftovers extra thick and almost risotto-like (which is secretly amazing!).
Freezing
Planning ahead? You can freeze this soup, but for best results, do so before adding the cream and spinach. Let the cooked base cool completely, ladle it into freezer-safe containers, and stash away for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and finish with cream, cheese, and spinach as you reheat.
Reheating
To bring leftovers back to life, reheat gently over medium heat on the stove, adding a splash of chicken broth or cream as needed to loosen things up. Microwave reheating works too—just cover the bowl and stir between short bursts to avoid overheating. Remember to check seasoning and finish with fresh herbs if you have them!
FAQs
Can I use a different type Soup
Absolutely! While Italian sausage gives Marry Me Sausage Orzo Soup its classic flavor, chicken sausage or turkey sausage both work beautifully for a lighter spin. Even plant-based sausage can be used for a heartier, not-quite-vegetarian version.
What can I substitute for orzo pasta?
If you don’t have orzo, try another small pasta shape such as ditalini, small shells, or even broken spaghetti. Adjust the cooking time as needed and check for doneness—just be sure the pasta is cooked through before adding the cream.
Is it possible to make this soup dairy free?
You can skip the cream and Parmesan for a dairy-free version, though the texture and taste will change. Try adding a splash of unsweetened coconut milk or a dairy-free creamer, and a vegan Parmesan substitute to keep it creamy.
How can I add even more vegetables?
This soup is a great canvas for extra veggies! Stir in chopped roasted red peppers, shredded carrots, or diced zucchini along with the onion to boost nutrition, flavor, and color. You can also swap the spinach for kale or Swiss chard.
Why is it called Marry Me Sausage Orzo Soup?
Because the flavors are so irresistible, people say it’s “so good it could inspire a marriage proposal!” But honestly, it’s just a playful name for a soup that’s sure to make anyone swoon over your cooking—it feels extra special every time you serve it.
Final Thoughts
If you’re craving something truly soul-warming and easy yet impressive, you can’t go wrong with a pot of Marry Me Sausage Orzo Soup. Every spoonful is packed with creaminess, bold Italian flavors, and just the right hint of heat—so gather your favorite people, some crusty bread, and dive in. I genuinely hope you fall in love with this recipe as much as I have!
Print
Marry Me Sausage Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this Marry Me Sausage Orzo Soup. Creamy, hearty, and bursting with Italian sausage, sun-dried tomatoes, and spinach, this one-pot wonder is sure to win your heart.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, chopped, oil-packed and drained
- 6 cups chicken broth
- 1 cup orzo pasta, uncooked
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups baby spinach
- Salt and black pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, breaking it up with a spoon, about 5–7 minutes.
- Add diced onion and sauté until softened, about 3 minutes.
- Stir in garlic, red pepper flakes, Italian seasoning, and sun-dried tomatoes. Cook for 1–2 minutes until fragrant.
- Pour in chicken broth and bring to a boil. Add orzo and simmer for 8–10 minutes until tender.
- Lower heat and stir in cream and Parmesan cheese. Simmer for 2–3 minutes until slightly thickened.
- Stir in baby spinach and cook until wilted. Season with salt and pepper.
- Ladle into bowls and garnish with fresh herbs. Serve hot with crusty bread.
Notes
- You can use kale instead of spinach or turkey sausage for a lighter option.
- Add a splash of white wine for a richer flavor.
- Leftovers thicken when refrigerated, so add broth or cream when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
