Marry Me Sausage Orzo Soup Recipe

Introduction

This Marry Me Sausage Orzo Soup is a cozy, Italian-inspired dish bursting with savory sausage, sun-dried tomatoes, and creamy roasted red pepper broth. Inspired by the viral Marry Me Chicken sauce, it transforms those flavors into a comforting, hearty soup perfect for chilly days. Easy to make and packed with flavor, it’s sure to become a family favorite.

Ingredients

• 1 pound mild Italian sausage, raw and ground
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 1/2 cup roasted red peppers, chopped
• 1/3 cup sun-dried tomatoes packed in oil, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 teaspoon Italian seasoning
• 4 cups chicken broth, divided
• 1 cup half and half, divided
• 3/4 cup dried orzo pasta
• 1 cup fresh spinach, chopped
• 1/4 cup fresh parsley, chopped
• 1 cup grated Parmesan cheese, divided
• 1/4 cup dry white wine (optional, for deglazing)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it apart, until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pot.
2. Step 2: Deglaze the pot by pouring in the white wine or a splash of chicken broth. Use a spatula to scrape up the browned bits from the bottom, stirring them into the liquid.
3. Step 3: Add the onion, celery, roasted red peppers, and sun-dried tomatoes to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
4. Step 4: Sprinkle the flour and Italian seasoning over the vegetables. Add the minced garlic and stir vigorously to create a thick, pasty roux. Gradually pour in a small amount of chicken broth and half and half, stirring to loosen the mixture.
5. Step 5: Slowly add the remaining chicken broth in increments, stirring to combine each addition. Increase heat slightly and return the cooked sausage to the pot.
6. Step 6: Stir in the dried orzo. Bring the soup to a gentle simmer, then reduce heat to maintain a steady simmer. Stir frequently to prevent the orzo from sticking to the bottom. Cook until the orzo is tender, about 10 minutes.
7. Step 7: Turn off the heat. Stir in the remaining half and half, Parmesan cheese, spinach, and parsley. Let the soup rest for 10 minutes to thicken further.
8. Step 8: Serve sprinkled with remaining Parmesan cheese, and enjoy with crusty bread if desired.

Tips & Variations

• Use hot or sweet Italian sausage to adjust the spice level according to your preference.
• Substitute chicken Italian sausage for a lighter protein option.
• If using dried sun-dried tomatoes, soak them in warm water for about an hour before chopping and adding to the soup.
• Try swapping orzo for small pasta shapes like ditalini or small shells if you prefer.
• For a thicker soup, use heavy cream instead of half and half; for a lighter version, use whole milk.
• Add other vegetables like zucchini or mushrooms for extra nutrition and flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth if the soup has thickened too much due to the orzo absorbing liquid. Because of the dairy and pasta, freezing is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Marry Me Sausage Orzo Soup?

Freezing is not advised due to the dairy and orzo pasta, which can separate or become mushy when thawed. It’s best enjoyed fresh or within a few days refrigerated.

Why cook the orzo directly in the soup?

Cooking the orzo in the soup allows the pasta to absorb the flavorful broth while releasing starch that naturally thickens the soup, reducing the need for extra thickeners and saving cleanup.

Marry Me Sausage Orzo Soup Recipe

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Marry Me Sausage Orzo Soup is a hearty and flavorful Italian-inspired soup featuring savory Italian sausage, sun-dried tomatoes, roasted red peppers, and orzo pasta in a creamy, luscious broth. Inspired by the viral Marry Me Chicken sauce, this soup blends earthy umami from sun-dried tomatoes and the sweetness of roasted red peppers with creamy half-and-half and parmesan cheese, creating a comforting and satisfying meal perfect for chilly days or family dinners.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 1 pound mild Italian sausage (raw, ground or removed from casings)

Vegetables and Aromatics

• 1 medium onion, diced
• 2 celery stalks, diced
• 1 cup roasted red peppers, chopped
• 1/2 cup sun-dried tomatoes packed in oil, chopped
• 3 cloves garlic, minced

Liquids and Dairy

• 1 tablespoon olive oil
• 1/2 cup dry white wine or chicken broth (for deglazing)
• 4 cups chicken broth, divided
• 1 cup half-and-half, divided (or substitute with heavy cream or whole milk)

Pantry

• 1/4 cup all-purpose flour
• 1 teaspoon dried Italian seasoning
• 1 cup orzo pasta (dried)
• 1 cup fresh spinach, chopped
• 1/4 cup fresh parsley, chopped
• 1 cup grated Parmesan cheese, divided

Optional

• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the sausage: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up if needed, until browned and cooked through with a nice sear on the outside. Transfer the sausage to a bowl but keep the drippings in the pot.
2. Deglaze the pot: Pour in the white wine (or a splash of chicken broth) to deglaze, scraping up the browned bits from the bottom of the pot with a spatula. These flavorful bits add depth to the soup.
3. Sauté the aromatics: Add diced onion, celery, roasted red peppers, and chopped sun-dried tomatoes to the pot. Cook over medium heat, stirring frequently, until the vegetables are softened, about 5-7 minutes.
4. Create the roux: Sprinkle the flour and Italian seasoning over the softened vegetables. Add the minced garlic and stir constantly to combine. Pour in a small splash of chicken broth and half-and-half, stirring well to create a thick, smooth roux-like mixture within the pot.
5. Add liquids and pasta: Gradually add the remaining chicken broth in increments, stirring well after each addition to incorporate into the roux mixture. Increase the heat to bring the soup to a gentle bubbly simmer. Return the cooked sausage to the pot, add the dried orzo pasta, and stir frequently to keep the orzo from settling and sticking to the bottom.
6. Cook the orzo: Maintain the simmer and cook until the orzo is tender, approximately 8-10 minutes, stirring occasionally to prevent scorching.
7. Finish the soup: Turn off the heat and stir in the remaining half-and-half, fresh spinach, chopped parsley, and half of the grated Parmesan cheese. Allow the soup to rest for 10 minutes to thicken. Serve garnished with the remaining Parmesan cheese and freshly ground black pepper if desired.

Notes

• This soup is best served fresh and not recommended for freezing due to the creamy dairy and pasta texture changes after thawing.
• The soup can be made ahead but store pasta and soup separately if possible, as orzo will continue absorbing liquid and thicken the soup when refrigerated.
• To thin reheated soup, stir in additional chicken broth gradually until desired consistency is achieved.
• For pasta substitutions, small shapes like ditalini, pearl couscous, small elbows, rotini, small shells, or orecchiette work well.
• Using sun-dried tomatoes packed in oil is preferred to avoid soaking and to maintain proper texture; chop whole sun-dried tomatoes finely to avoid chewy large pieces.
• Adjust creaminess by substituting half-and-half with heavy cream for richer soup or whole milk for lighter, but avoid anything leaner than whole milk for best texture.

Keywords: Marry Me Sausage Orzo Soup, Italian sausage soup, creamy Italian soup, sun-dried tomato soup, roasted red pepper soup, orzo pasta soup, comforting winter soup