Marry Me Sausage Orzo Soup Recipe

• Italian sausage: Choose good-quality sausage with a balance of herbs and spices; spicy or mild works depending on your taste.
• Extra virgin olive oil or avocado oil: For that perfect browning and to add richness.
• White wine: Optional but adds a lovely depth to the base when deglazing the pot.
• Onions: They build the aromatic foundation—don’t skip or substitute with shallots for a different touch.
• Celery: Adds crunch and freshness to balance the rich soup.
• Roasted red peppers: These bring a sweet, smoky note that makes the soup stand out.
• Sun dried tomatoes in oil: Concentrated tomato flavor that enhances the broth beautifully.
• Garlic: Essential for that comforting Italian flavor.
• Italian herb blend: Dried herbs like oregano, basil, and thyme marry the flavors.
• All-purpose flour: Creates a light roux to thicken the soup.
• Low-sodium chicken broth: The base liquid that carries all flavors; low sodium helps you control seasoning.
• Half and half: Adds creaminess without being too heavy.
• Dried orzo: A small pasta that cooks quickly and makes the soup hearty.
• Parmesan cheese: Sharp and nutty, this cheese melts into the broth for richness.
• Spinach: Fresh greens add color and a mild bitterness that balances the richness.
• Fresh flat-leaf Italian parsley: Brightens the soup and adds an herbal lift.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love making this Marry Me Sausage Orzo Soup Recipe my own depending on the season or what’s in the fridge. Don’t hesitate to swap out some ingredients—you’ll discover new favorite versions along the way.

• Spicy kick: Adding a pinch of red pepper flakes or using spicy Italian sausage brightens up the soup and wakes up the flavors.
• Vegetarian version: Replace sausage with mushrooms or vegan sausage to make it meat-free but just as satisfying.
• Hearty greens: Swap spinach for kale or Swiss chard when you want something a bit more robust.
• Dairy-free: Use coconut milk instead of half and half and nutritional yeast in place of parmesan for a dairy-free twist.

How to Make Marry Me Sausage Orzo Soup Recipe

Step 1: Brown the sausage to build flavor

Start by heating your oil in a heavy-bottomed pot over medium heat until it shines. Add the Italian sausage, breaking it into small crumbles with a sturdy spatula. Don’t rush this step—let the sausage brown nicely on all sides, which takes about 10-12 minutes. This browning is crucial because it develops those deep flavors and leaves delicious fond on the bottom that you’ll deglaze for more flavor.

Step 2: Deglaze and soften veggies

Once the sausage is cooked, remove it to a bowl and deglaze the pot with white wine or a splash of chicken broth, scraping up all those browned bits stuck to the bottom—that’s pure gold. Next, add onions, celery, roasted red peppers, and sun-dried tomatoes and sauté for about 5 minutes until everything is tender and fragrant.

Step 3: Build the roux and add liquids

Stir in garlic and Italian seasoning, then sprinkle flour evenly over the vegetables and mix well to form a thick paste—the start of your roux. Slowly pour in chicken broth and half and half in increments, stirring constantly to keep the texture smooth. This thick, creamy base sets the foundation for your soup’s lusciousness.

Step 4: Cook the orzo and finish the soup

Turn the heat up to medium-high, add the orzo and the cooked sausage back into the pot, and reduce to a gentle simmer. Stir frequently for 10-12 minutes to prevent orzo from sticking to the bottom and scorching. When the orzo is tender, remove from heat and stir in remaining half and half, parmesan, spinach, and parsley. Let it rest for 10 minutes to thicken slightly before tasting and adjusting seasoning.

How to Serve Marry Me Sausage Orzo Soup Recipe

Garnishes

I usually sprinkle a little extra freshly grated parmesan over each bowl, plus a few curls of fresh parsley for color and herbaceous zing. If I’m feeling fancy, a drizzle of good-quality olive oil or a pinch of crushed red pepper flakes adds an extra layer of flavor that everyone raves about.

Side Dishes

Crisp green salads or garlic bread are my go-to sides—simple but perfectly balanced with the rich, creamy soup. Sometimes I serve it alongside roasted seasonal veggies for a heartier meal. The key is to keep sides light and fresh to complement the soup’s depth.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls or rustic ceramic crocks to make it feel extra cozy and homey. You can also finish each bowl with a sprinkle of crispy prosciutto or a dollop of pesto for a gourmet touch. It’s a crowd-pleaser no matter how you present it!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, where this soup keeps beautifully for up to 3 days. Because of the orzo and dairy, the texture thickens as it sits, so just add a splash of broth or water when reheating to bring it back to the perfect consistency.

Freezing

Freezing this soup is possible but I recommend leaving out the half and half and fresh greens if you plan to freeze. Freeze the soup base and cooked orzo separately if you can—the texture of orzo can become mushy after thawing. When ready to eat, defrost in the fridge overnight and stir in fresh cream and spinach after reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring often and adding a little broth or water if it’s too thick. This prevents curdling and keeps the broth silky. Microwave works too but warm it slowly in short bursts to avoid overheating the dairy.

FAQs

Final Thoughts

This Marry Me Sausage Orzo Soup Recipe is one of those comforting dishes that feels special yet comes together so simply. I love reaching for it when I want a meal that soothes and satisfies all at once. Give it a try—you’ll quickly understand why it’s a favorite in my kitchen, and I bet it’ll earn a spot in yours too!

If you’re anything like me, you’ll adore this Marry Me Sausage Orzo Soup Recipe because it feels like a warm hug in a bowl. It’s rich, comforting, and full of flavor without being fussy, which makes it perfect for those cozy weeknights when you want something special but don’t want to spend hours in the kitchen. I first stumbled on this recipe when I needed a meal that was both satisfying and quick, and ever since, it’s become one of my go-to classics.

What makes this soup truly worth trying is how the juicy Italian sausage perfectly melds with tender orzo and a medley of vegetables, all wrapped up in a luscious, cheesy broth. You’ll find that it’s a great recipe to keep in your arsenal, especially when entertaining or feeding your family – everyone goes crazy for it! Plus, it’s flexible enough that you can tweak ingredients to suit what you have on hand or your dietary needs.

Ingredients You’ll Need

The ingredients in this Marry Me Sausage Orzo Soup Recipe are carefully chosen to build rich, comforting layers of flavor. I love how each element complements the next—from the savory sausage to the subtle sweetness of sun-dried tomatoes and roasted red peppers.

• Italian sausage: Choose good-quality sausage with a balance of herbs and spices; spicy or mild works depending on your taste.
• Extra virgin olive oil or avocado oil: For that perfect browning and to add richness.
• White wine: Optional but adds a lovely depth to the base when deglazing the pot.
• Onions: They build the aromatic foundation—don’t skip or substitute with shallots for a different touch.
• Celery: Adds crunch and freshness to balance the rich soup.
• Roasted red peppers: These bring a sweet, smoky note that makes the soup stand out.
• Sun dried tomatoes in oil: Concentrated tomato flavor that enhances the broth beautifully.
• Garlic: Essential for that comforting Italian flavor.
• Italian herb blend: Dried herbs like oregano, basil, and thyme marry the flavors.
• All-purpose flour: Creates a light roux to thicken the soup.
• Low-sodium chicken broth: The base liquid that carries all flavors; low sodium helps you control seasoning.
• Half and half: Adds creaminess without being too heavy.
• Dried orzo: A small pasta that cooks quickly and makes the soup hearty.
• Parmesan cheese: Sharp and nutty, this cheese melts into the broth for richness.
• Spinach: Fresh greens add color and a mild bitterness that balances the richness.
• Fresh flat-leaf Italian parsley: Brightens the soup and adds an herbal lift.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love making this Marry Me Sausage Orzo Soup Recipe my own depending on the season or what’s in the fridge. Don’t hesitate to swap out some ingredients—you’ll discover new favorite versions along the way.

• Spicy kick: Adding a pinch of red pepper flakes or using spicy Italian sausage brightens up the soup and wakes up the flavors.
• Vegetarian version: Replace sausage with mushrooms or vegan sausage to make it meat-free but just as satisfying.
• Hearty greens: Swap spinach for kale or Swiss chard when you want something a bit more robust.
• Dairy-free: Use coconut milk instead of half and half and nutritional yeast in place of parmesan for a dairy-free twist.

How to Make Marry Me Sausage Orzo Soup Recipe

Step 1: Brown the sausage to build flavor

Start by heating your oil in a heavy-bottomed pot over medium heat until it shines. Add the Italian sausage, breaking it into small crumbles with a sturdy spatula. Don’t rush this step—let the sausage brown nicely on all sides, which takes about 10-12 minutes. This browning is crucial because it develops those deep flavors and leaves delicious fond on the bottom that you’ll deglaze for more flavor.

Step 2: Deglaze and soften veggies

Once the sausage is cooked, remove it to a bowl and deglaze the pot with white wine or a splash of chicken broth, scraping up all those browned bits stuck to the bottom—that’s pure gold. Next, add onions, celery, roasted red peppers, and sun-dried tomatoes and sauté for about 5 minutes until everything is tender and fragrant.

Step 3: Build the roux and add liquids

Stir in garlic and Italian seasoning, then sprinkle flour evenly over the vegetables and mix well to form a thick paste—the start of your roux. Slowly pour in chicken broth and half and half in increments, stirring constantly to keep the texture smooth. This thick, creamy base sets the foundation for your soup’s lusciousness.

Step 4: Cook the orzo and finish the soup

Turn the heat up to medium-high, add the orzo and the cooked sausage back into the pot, and reduce to a gentle simmer. Stir frequently for 10-12 minutes to prevent orzo from sticking to the bottom and scorching. When the orzo is tender, remove from heat and stir in remaining half and half, parmesan, spinach, and parsley. Let it rest for 10 minutes to thicken slightly before tasting and adjusting seasoning.

How to Serve Marry Me Sausage Orzo Soup Recipe

Garnishes

I usually sprinkle a little extra freshly grated parmesan over each bowl, plus a few curls of fresh parsley for color and herbaceous zing. If I’m feeling fancy, a drizzle of good-quality olive oil or a pinch of crushed red pepper flakes adds an extra layer of flavor that everyone raves about.

Side Dishes

Crisp green salads or garlic bread are my go-to sides—simple but perfectly balanced with the rich, creamy soup. Sometimes I serve it alongside roasted seasonal veggies for a heartier meal. The key is to keep sides light and fresh to complement the soup’s depth.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls or rustic ceramic crocks to make it feel extra cozy and homey. You can also finish each bowl with a sprinkle of crispy prosciutto or a dollop of pesto for a gourmet touch. It’s a crowd-pleaser no matter how you present it!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, where this soup keeps beautifully for up to 3 days. Because of the orzo and dairy, the texture thickens as it sits, so just add a splash of broth or water when reheating to bring it back to the perfect consistency.

Freezing

Freezing this soup is possible but I recommend leaving out the half and half and fresh greens if you plan to freeze. Freeze the soup base and cooked orzo separately if you can—the texture of orzo can become mushy after thawing. When ready to eat, defrost in the fridge overnight and stir in fresh cream and spinach after reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring often and adding a little broth or water if it’s too thick. This prevents curdling and keeps the broth silky. Microwave works too but warm it slowly in short bursts to avoid overheating the dairy.

FAQs

Final Thoughts

This Marry Me Sausage Orzo Soup Recipe is one of those comforting dishes that feels special yet comes together so simply. I love reaching for it when I want a meal that soothes and satisfies all at once. Give it a try—you’ll quickly understand why it’s a favorite in my kitchen, and I bet it’ll earn a spot in yours too!