Description
This Marry Me Sausage Orzo Soup is a hearty and flavorful dish featuring savory Italian sausage, tender orzo pasta, fresh vegetables, and a touch of aromatic herbs. Perfect for a cozy meal, this soup combines the richness of browned sausage with the wholesome goodness of spinach and Parmesan garnish, all simmered together in a well-seasoned chicken broth.
Ingredients
Scale
Meat and Dairy
- 1 pound Italian sausage (mild or spicy)
- Freshly grated Parmesan cheese, for garnish
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 ribs celery, diced
- 2 cups fresh spinach, roughly chopped
Pantry and Dry Ingredients
- 1 tablespoon olive oil
- 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
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a spoon or spatula. Once fully cooked, drain any excess fat to keep the soup from being greasy.
- Sauté Vegetables: Add the diced onion, minced garlic, diced carrot, and diced celery to the pot with the sausage. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables become softened and fragrant.
- Add Tomatoes and Herbs: Pour in the can of diced tomatoes with their juices. Stir in the dried oregano, dried basil, and optional red pepper flakes. These herbs add depth and a subtle kick to the soup.
- Pour in Broth and Boil: Add 4 cups of chicken broth to the pot and bring the mixture to a boil over medium-high heat. This will form the flavorful base of the soup.
- Cook Orzo Pasta: Once boiling, add the orzo pasta to the pot. Cook the orzo for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is tender but still retains a slight bite.
- Wilt Spinach and Season: Stir in the fresh chopped spinach and allow it to wilt in the hot soup for a few minutes. Finally, season the soup with salt and freshly ground pepper to taste.
- Serve and Garnish: Ladle the hot soup into bowls and garnish generously with freshly grated Parmesan cheese. Serve immediately for a comforting meal.
Notes
- For a spicier soup, use spicy Italian sausage and include the red pepper flakes.
- Feel free to substitute fresh herbs for dried if preferred, using about three times the amount of fresh.
- If you want a thicker soup, reduce the broth slightly or add more orzo to absorb the liquid.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- To make it gluten-free, substitute the orzo with gluten-free pasta or rice.
