Description
A comforting and hearty Marry Me Sausage Orzo Soup featuring flavorful ground pork sausage, tender orzo pasta, sun-dried tomatoes, and creamy Parmesan-infused broth. This easy-to-make soup is perfect for a cozy meal, combining Italian seasonings, fresh spinach, and a touch of heat from red pepper flakes.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground pork sausage
- 1/2 cup diced onion
- 2 teaspoons minced garlic
- 1/2 cup sun-dried tomatoes, drained and chopped
- 3 cups baby spinach
Dry Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 3/4 cup dry orzo pasta
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
- Red pepper flakes, for garnish
Liquids and Dairy
- 8 cups chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
Instructions
- Brown Sausage and Sauté Vegetables: In a large pot or Dutch oven over medium-high heat, cook the ground pork sausage and diced onion until the sausage is browned and the onions are softened. Add the minced garlic and sauté for an additional minute until fragrant.
- Make Roux: Stir in the all-purpose flour and tomato paste, cooking briefly to combine and coat the sausage and onions, which helps thicken the soup.
- Add Liquids and Pasta: Pour in chicken broth, then add the Italian seasoning, paprika, sun-dried tomatoes, and dry orzo pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 10-13 minutes, or until the orzo is tender.
- Stir in Cream, Spinach, and Cheese: Add the heavy cream, baby spinach, and grated Parmesan cheese to the pot. Stir continuously until the spinach wilts and the cheese melts completely, creating a creamy texture.
- Season and Serve: Taste the soup and season with salt and pepper according to preference. Garnish with red pepper flakes for a bit of heat and serve the soup hot for a delicious, hearty meal.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- You can substitute heavy cream with half-and-half for a lighter version, though the soup will be less rich.
- Use low-sodium chicken broth to better control the salt content in the soup.
- Fresh spinach can be substituted with kale or Swiss chard if preferred.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend and use gluten-free orzo pasta or rice pasta.
