Description
A hearty and flavorful Marry Me Sausage Orzo Soup that combines Italian sausage, fresh vegetables, and tender orzo pasta in a savory broth, finished with fresh spinach and Parmesan cheese. Perfect for a comforting weeknight meal ready in just 35 minutes.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 ribs celery, diced
- 2 cups fresh spinach, roughly chopped
Pantry Items
- 1 can (14.5 oz) 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
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it into crumbles as it cooks. Drain any excess fat to keep the soup from being greasy.
- Sauté the Vegetables: Add diced onion, minced garlic, diced carrot, and diced celery to the pot with the sausage. Sauté for approximately 5 minutes, or until the vegetables have softened and become fragrant.
- Add Tomatoes and Seasonings: Stir in the can of undrained diced tomatoes, dried oregano, dried basil, and red pepper flakes if using. Pour in the chicken broth and bring the mixture to a boil to combine all flavors.
- Cook the Orzo: Add orzo pasta to the boiling soup. Cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender but still slightly firm.
- Incorporate Spinach and Season: Stir in the fresh chopped spinach and allow it to wilt into the hot soup. Season with salt and pepper according to your taste preferences.
- Serve and Garnish: Ladle the soup into bowls. Garnish each serving generously with freshly grated Parmesan cheese. Serve hot for a comforting meal.
Notes
- You can use either mild or spicy Italian sausage depending on your spice preference.
- Red pepper flakes are optional but add a nice kick to the soup.
- For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make this soup gluten-free, substitute orzo pasta with a gluten-free pasta alternative.
