Warm up to this delicious Marry Me sausage orzo soup! It’s hearty, super flavorful, and packed with seasoned sausage, tender orzo pasta, and plenty of bold, savory seasonings.
Reasons You’ll Love This Recipe
- Flavor: It’s called Marry Me for a reason! The flavors in the soup will knock your socks off. It’s so good!
- Comfort Food: Is there anything more satisfying than sitting down to a warm bowl of soup on a chilly winter day? This soup delivers that plus incredible flavor.
- Easy to Make: This soup only takes 30 minutes, and it all cooks in one pot! You could pair it with my 1 hour rolls and a wedge salad for an incredible date night in!
How To Make Marry Me Sausage Orzo Soup
You won’t believe this incredibly flavorful soup only takes 30 minutes to prepare. You basically cook the sausage and onion, add everything together, let the orzo cook, and let the flavors all meld.
- Cook: In a large pot, cook the sausage and onions over medium-high heat. Cook until the sausage is no longer pink and the onions are translucent. Add the garlic and cook for 1 minute until fragrant.
- Add: Stir in the flour and tomato paste.
- Simmer: Pour in the chicken broth, Italian seasoning, paprika, sun-dried tomatoes, and dry orzo pasta. Cook for 10-13 minutes or until the orzo is plump.
- Combine: Add the heavy cream, spinach, and parmesan cheese. Stir to combine and heat until the spinach wilts and the cheese melts—season with salt and pepper to taste if needed. Garnish with red pepper flakes and serve with fresh parmesan cheese if you desire!
Tips and Variations
- Sausage: Use pork sausage, Italian sausage, or turkey sausage. They are all delicious options for this marry me sausage orzo soup!
- Salt: Be sure to wait until the end to season the soup with salt and pepper. This is because some brands of sausage can be salty enough, and you won’t need it.
- Chicken Broth: The orzo pasta will soak up the chicken broth, so you may need to add more. If you have leftover soup, add more broth before rewarming.
Storing Leftover Marry Me Sausage Orzo Soup
This marry-me sausage orzo soup makes fantastic leftovers! Your family will LOVE this recipe, so make sure to make a big batch.
- Fridge: Once cooled, place leftovers in an airtight container. Keep in the refrigerator for 3-4 days.
- Freezer: Transfer the cooked and cooled soup to freezer-safe containers or resealable freezer bags. Leave some space at the top to account for expansion as the soup freezes. Then, label it with the date. The soup will last about 2-3 months.
- To Reheat: Reheat any leftovers in the microwave or over the stovetop until warm. Add a splash of chicken broth before rewarming because the orzo will soak up some of the liquid as it’s stored. When you’re ready to use the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, reheat it on the stovetop or in the microwave until heated throughout.
More Marry Me Meals to Try
Marry Me Sausage Orzo Soup
Warm up to this delicious Marry Me sausage orzo soup! It’s hearty, super flavorful, and packed with seasoned sausage, tender orzo pasta, and plenty of bold, savory seasonings.
Servings 4 people
Calories 834kcal
Ingredients
- 1 pound ground pork sausage
- ½ cup diced onion
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 8 cups chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- ½ cup sun-dried tomatoes, drained and chopped
- ¾ cup dry orzo pasta
- 1 cup heavy cream
- 3 cups baby spinach
- ¾ cup grated parmesan cheese
- salt and pepper, to taste
- red pepper flakes, for garnish
Instructions
- In a large pot, cook 1 pound ground pork sausage and ½ cup diced onion over medium-high heat. Cook until the sausage is no longer pink and the onions are translucent. Add the 2 teaspoons minced garlic and cook for 1 minute until fragrant.
- Stir in the 2 tablespoons flour and 2 tablespoons tomato paste.
- Pour in 8 cups chicken broth, 1 tablespoon Italian seasoning, 1 teaspoon paprika, ½ cup sun-dried tomatoes, and ¾ cup dry orzo pasta. Cook for 10-13 minutes or until the orzo is plump.
- Add 1 cup heavy cream, 3 cups baby spinach, and ¾ cup grated parmesan cheese. Stir to combine and heat until the spinach wilts and the cheese melts.
- Season with salt and pepper to taste, if needed. Garnish with red pepper flakes and serve with fresh parmesan cheese if you desire!
Nutrition
Calories: 834kcal | Carbohydrates: 43g | Protein: 35g | Fat: 59g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 2908mg | Potassium: 1264mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3751IU | Vitamin C: 17mg | Calcium: 309mg | Iron: 5mg
