Description
Marry Me Sausage Orzo Soup is a hearty and flavorful Italian-inspired soup combining savory sausage, tender orzo pasta, fresh vegetables, and aromatic herbs. Perfect for a cozy meal, this soup merges rich tomato broth with vibrant spinach and is finished with a sprinkle of Parmesan cheese for added depth and creaminess.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 ribs celery, diced
- 2 cups fresh spinach, roughly chopped
Pantry Items
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup orzo pasta
- Salt and pepper to taste
- Freshly grated Parmesan cheese for garnish
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for cooking the sausage.
- Cook the sausage: Add 1 pound of Italian sausage to the pot, breaking it into crumbles with a spoon, and cook until browned and no longer pink, then drain any excess fat to keep the soup light.
- Sauté vegetables: Stir in 1 diced small onion, 2 minced garlic cloves, 1 diced large carrot, and 2 diced celery ribs. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add tomatoes and herbs: Pour in 1 can (14.5 oz) of diced tomatoes with their juices, then mix in 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes if using. Stir to combine.
- Add broth and bring to boil: Pour 4 cups of chicken broth into the pot and bring the mixture to a boil to start integrating all flavors.
- Cook orzo: Add 1 cup of orzo pasta to the boiling soup and cook for 8-10 minutes, stirring occasionally, until the orzo is tender but not mushy.
- Add spinach and season: Stir in 2 cups of roughly chopped fresh spinach and cook just until wilted. Season the soup with salt and pepper according to taste.
- Serve and garnish: Ladle the hot soup into bowls and top with freshly grated Parmesan cheese. Serve immediately for a comforting meal.
Notes
- You can use mild or spicy Italian sausage depending on your spice preference.
- If you want a vegetarian version, substitute sausage with plant-based crumbles, and use vegetable broth instead of chicken broth.
- For a creamier soup, add a splash of heavy cream or half-and-half at the end of cooking.
- To make it gluten-free, use gluten-free orzo or substitute with a similar gluten-free pasta.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stove.
- The red pepper flakes are optional; adjust or omit based on your tolerance for heat.
