Description
A comforting and flavorful Marry Me Sausage Orzo Soup featuring Italian sausage, fresh vegetables, aromatic herbs, and tender orzo pasta simmered in a savory chicken broth, finished with fresh spinach and Parmesan cheese.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup orzo pasta
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Freshly grated Parmesan cheese for garnish
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat to prepare the base for cooking your sausage and vegetables.
- Cook sausage: Add the Italian sausage, breaking it up with a spoon, and cook until browned and no longer pink. Drain any excess fat to keep the soup from being greasy.
- Sauté vegetables: Add the diced onion, minced garlic, diced carrot, and celery to the pot. Sauté for about 5 minutes until the vegetables have softened and released their flavors.
- Add tomatoes and herbs: Stir in the canned diced tomatoes with their juices, along with dried oregano, dried basil, and red pepper flakes if using. Pour in chicken broth and bring the mixture to a boil.
- Cook orzo: Add the orzo pasta to the boiling soup and cook for 8-10 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Add spinach: Stir in the roughly chopped fresh spinach and continue to cook until the spinach wilts into the soup.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese. Serve hot and enjoy!
Notes
- You can use mild or spicy Italian sausage depending on your heat preference.
- Red pepper flakes are optional but add a nice subtle kick if desired.
- Drain excess fat from the sausage to keep the soup lighter and less greasy.
- Use fresh spinach for the best texture and flavor; baby spinach works well too.
- For a vegetarian version, substitute vegetable broth and use plant-based sausage or omit the sausage altogether.
- Parmesan cheese garnish adds a savory finishing touch – omit for dairy-free option.
