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Marry Me Sausage Orzo Soup Recipe

Marry Me Sausage Orzo Soup Recipe
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★★★★★

5.1 from 11 reviews

Marry Me Sausage Orzo Soup is a rich, creamy, and comforting soup featuring mild Italian pork sausage, sun-dried tomatoes, orzo pasta, fresh spinach, and a blend of aromatic herbs and cheeses. This hearty soup balances savory and tangy flavors, making it perfect for a cozy meal any day of the week.

Ingredients

Scale

Sausage and Vegetables

  • 1 tablespoon oil from sun-dried tomato jar
  • 1 pound mild Italian pork sausage
  • 1 large yellow onion, finely chopped
  • 2 large garlic cloves, minced

Tomato Base

  • 3 tablespoons tomato paste
  • 3/4 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs, coarsely chopped

Soup Liquids & Seasonings

  • 8 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 tablespoon chopped fresh basil, plus more for garnish
  • 2 teaspoons kosher salt
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika

Pasta & Greens

  • 8 ounces uncooked orzo
  • 3 cups packed fresh baby spinach, coarsely chopped

Cheese

  • 1 (8-ounce) package cream cheese, cubed, at room temperature
  • 1/3 cup freshly grated Parmesan cheese, plus extra for garnish

Instructions

  1. Prepare Ingredients: Gather all ingredients listed for the soup. Have the sun-dried tomatoes drained and finely chopped, cream cheese cut into cubes, and fresh basil chopped for easy use.
  2. Cook Sausage and Vegetables: Heat the oil from the sun-dried tomato jar in a large pot over medium-high heat until shimmering. Add the mild Italian sausage and cook, stirring occasionally, until it crumbles and is nearly cooked through, about 5 minutes. Next, add the finely chopped onion and minced garlic, cooking and stirring occasionally until they soften, about another 5 minutes.
  3. Add Tomato Paste and Sun-Dried Tomatoes: Stir in the tomato paste and coarsely chopped sun-dried tomatoes. Cook, stirring constantly, until the tomato paste deepens to a slightly darker red and becomes fragrant, approximately 2 minutes.
  4. Incorporate Broth and Seasonings: Pour in the chicken broth and heavy cream, then add the chopped fresh basil, kosher salt, dried Italian seasoning, and paprika. Bring the mixture to a boil over medium heat, stirring occasionally until the soup is bubbling and frothy on top, about 12 minutes.
  5. Cook Orzo: Stir in the uncooked orzo pasta and reduce heat to medium-low. Cook uncovered and stir occasionally until the orzo is tender but still al dente, which should take about 8 minutes.
  6. Finish with Spinach and Cheeses: Lower the heat to low, then add the chopped fresh baby spinach, cubed cream cheese, and freshly grated Parmesan cheese. Stir frequently as the cream cheese melts and the spinach wilts, roughly 5 minutes until smooth and creamy.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh basil leaves for a lovely presentation and added flavor.

Notes

  • For a spicier version, use spicy Italian sausage instead of mild.
  • Substitute chicken broth with vegetable broth to make it suitable for vegetarians, but omit the sausage.
  • Use gluten-free orzo or a rice substitute for a gluten-free option.
  • If fresh basil is unavailable, dried basil can be used, but add towards the end of cooking to preserve flavor.
  • Adjust salt to taste as Parmesan and chicken broth already contribute saltiness.
  • This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: marry me sausage orzo soup, Italian sausage soup, creamy sausage soup, orzo pasta soup, sun-dried tomato soup, comfort food soup

Find it online: https://servedbynora.com/marry-me-sausage-orzo-soup-recipe/