Marry Me Sausage Orzo Soup is a cozy, hearty bowl filled with savory sausage, tender orzo pasta, and a rich tomato broth that feels like a warm hug on a chilly day. It’s got just the right mix of spices and fresh herbs to keep each spoonful exciting without being overwhelming. The little orzo pearls soak up all the flavors, making every bite so satisfying.
I love making this soup when I want something comforting but a bit special. The sausage adds a nice kick, and the orzo gives it a fun texture that’s different from your usual soup noodles. I usually cook it low and slow so the flavors come together perfectly, and I find it tastes even better the next day. It’s become my go-to when I want something quick but still feels homemade.
When I serve this Marry Me Sausage Orzo Soup, I like to tuck in some crusty bread or a simple green salad on the side. It’s great for dinner parties or just family meals because it’s easy to make in a big pot and everyone always asks for seconds. Plus, it warms you up from the inside out, which is exactly what I want on any day that calls for a little extra comfort.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. If you want less fat or a milder taste, try ground turkey or chicken sausage instead.
Orzo Pasta: Orzo cooks quickly and soaks up the broth well. If you don’t have orzo, small pasta shapes like ditalini, acini di pepe, or even small elbow macaroni work fine.
Heavy Cream: It brings richness and smoothness to the soup. For a lighter option, you can use half-and-half or whole milk, but add it off the heat to avoid curdling.
Spinach: Fresh spinach adds color and nutrition. You can swap in kale, Swiss chard, or even frozen spinach (thawed and drained), but add it toward the end just like fresh greens.
How Do I Cook Orzo Perfectly in Soup Without It Getting Mushy?
Orzo is delicate and can get mushy if overcooked. To avoid this:
- Add orzo after the broth is simmering, not boiling hard.
- Stir occasionally to keep it from sticking to the pot.
- Watch the time closely; 8-10 minutes is usually enough until the orzo is tender but still has a slight bite.
- If you plan to store the soup, slightly undercook the orzo and let it finish cooking when reheating.
This helps keep the orzo firm and prevents the soup from becoming too thick or gummy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering soup all in one pot.
- Wooden spoon – great for breaking up the sausage and stirring the soup without scratching your pot.
- Sharp knife and cutting board – essential for chopping onions, garlic, and fresh spinach safely and quickly.
- Ladle – makes serving the soup easy and neat.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo to give the soup a smoky, bold flavor.
- Add diced bell peppers or zucchini for extra veggies and a bit of sweetness.
- Use kale instead of spinach when you want a heartier, slightly chewy green.
- Stir in a handful of cooked beans (cannellini or chickpeas) for extra protein and texture.
How to Make Marry Me Sausage Orzo Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (sweet or spicy), casings removed
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional for heat)
- 4 cups chicken broth
- 1 cup canned diced tomatoes, with juices
- ½ cup heavy cream
- ¾ cup orzo pasta
- 4 cups fresh spinach, roughly chopped
- ¼ cup freshly grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish (optional)
Time Needed
This recipe takes about 10 minutes to prep and roughly 25 minutes to cook, so you’ll have a delicious, homemade soup ready in around 35 minutes total. Perfect for a weekday dinner or a cozy weekend meal.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until it’s nicely browned and fully cooked—about 6 to 8 minutes. Use a slotted spoon to remove the sausage and set it aside, leaving the flavorful drippings in the pot.
2. Sauté Onion and Garlic:
Add the chopped onion to the pot and sauté in the sausage drippings until soft, around 4 to 5 minutes. Stir in the minced garlic, dried basil, oregano, and red pepper flakes (if using). Cook another minute until fragrant.
3. Simmer Broth and Tomatoes:
Pour in the chicken broth and diced tomatoes with their juices. Bring everything to a boil, then lower the heat to simmer gently.
4. Cook the Orzo:
Add orzo pasta to the simmering broth and cook until tender, about 8 to 10 minutes. Stir occasionally to keep it from sticking to the bottom.
5. Finish the Soup:
Return the cooked sausage to the pot and stir it in. Add the heavy cream and bring the soup back to a gentle simmer.
6. Add Spinach and Cheese:
Stir in the fresh spinach and cook just until it wilts, about 2 minutes. Then remove the soup from heat and stir in the grated Parmesan cheese. Taste and season with salt and pepper as you like.
7. Serve and Enjoy:
Ladle the soup into bowls. Garnish with extra Parmesan cheese and fresh basil or parsley if you want. Serve hot with some crusty bread on the side for a satisfying, warming meal.
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage, but make sure to thaw it completely in the fridge overnight before cooking. This ensures even cooking and prevents excess water from making the soup watery.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes great the next day. Store it in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove and stir occasionally. If the soup thickens too much, add a splash of broth or water to loosen it up.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk as a lighter alternative. Add it slowly off the heat to avoid curdling. For a dairy-free option, coconut milk works well and adds a subtle richness.
Can I Use Other Greens Instead of Spinach?
Yes, kale, Swiss chard, or collard greens are great substitutes. Just make sure to chop them finely and allow a bit more cooking time to soften tougher greens before serving.
