Description
This Marry Me Sausage Orzo Soup is a hearty and flavorful Italian-inspired soup perfect for cozy nights. Made with savory ground pork sausage, tender orzo pasta, a creamy tomato-infused broth, and fresh spinach, finished with Parmesan cheese, it delivers warmth and satisfaction in every bowl. Quick and easy to prepare, this soup makes a comforting meal any day of the week.
Ingredients
Scale
Sausage and Vegetables
- 1 pound ground pork sausage
- 1/2 cup diced onion
- 2 teaspoons minced garlic
Thickening and Flavor Base
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
Soup Base
- 8 cups chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/2 cup sun-dried tomatoes, drained and chopped
Pasta and Cream
- 3/4 cup dry orzo pasta
- 1 cup heavy cream
- 3 cups baby spinach
- 3/4 cup grated Parmesan cheese
Seasoning and Garnish
- Salt and pepper, to taste
- Red pepper flakes, for garnish
Instructions
- Brown sausage and sauté vegetables: In a large pot or Dutch oven, cook the ground pork sausage and diced onion over medium-high heat until the sausage is browned and the onions are softened. Add the minced garlic and cook until fragrant, about 1 minute.
- Make roux: Stir in the all-purpose flour and tomato paste to the sausage mixture, cooking for 1-2 minutes to form a roux that will thicken the soup and develop richer flavor.
- Add liquids and pasta: Pour in the chicken broth, then add Italian seasoning, paprika, chopped sun-dried tomatoes, and orzo pasta. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 to 13 minutes, or until the orzo pasta is tender but not mushy.
- Stir in cream, spinach, and cheese: Add the heavy cream, baby spinach, and grated Parmesan cheese to the pot. Stir continuously until the spinach wilts and the cheese melts completely, which will create a creamy and well-integrated soup.
- Season and serve: Taste the soup and season it with salt and freshly ground black pepper as desired. Serve hot garnished with a sprinkle of red pepper flakes for a touch of heat and optional extra Parmesan cheese.
Notes
- You can substitute the ground pork sausage with Italian sausage, chicken sausage, or ground beef for variety.
- If you don’t have orzo pasta on hand, small pasta shapes like ditalini or mini shells work well as substitutes.
- To adjust soup thickness, add more chicken broth if it’s too thick or simmer a bit longer if it’s too thin. Alternatively, you can use a cornstarch slurry to thicken.
- Leftover soup stores well in an airtight container in the refrigerator for up to 3 days, and it can be frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.
