There are meals that make you fall in love with cooking all over again, and this Marry Me Sausage Orzo Soup is one of them! Inspired by the viral Marry Me Chicken, this soup combines the bold flavors of Italian sausage, tender orzo, and a creamy, sun-dried tomato broth for a soul-warming dish that is both hearty and elegant. It’s a one-pot wonder that comes together in less than an hour, making it perfect for weeknight dinners or special occasions when you want to impress. And let’s be honest—who wouldn’t fall in love with this rich, flavor-packed twist?
Ingredients
- 1 tablespoon extra virgin olive oil (or avocado oil)
- 1 pound Italian sausage*
- 1/4 cup white wine (optional)
- 1/2 cup diced onions
- 2 ribs celery, diced
- 2 whole roasted red peppers, chopped
- 1/3 cup chopped sun-dried tomatoes in oil**
- 3 cloves garlic, minced
- 2 teaspoons Italian herb blend
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 cup half and half
- 1/2 cup dried orzo
- 1 cup shredded Parmesan cheese
- 1/3 cup spinach, sliced thinly
- 1/4 cup fresh flat-leaf Italian parsley, chopped
How to Make Marry Me Sausage Orzo Soup: Step-by-Step
Step 1: Brown the Sausage
Heat 1 tablespoon of oil in a 4-5 quart Dutch oven or soup pot over medium heat. Once the oil shimmers, add the Italian sausage. Use a spatula to break the sausage into small chunks as it browns, stirring frequently to ensure even cooking. Let the sausage cook through and sear slightly for about 10-12 minutes. Once done, transfer the sausage to a bowl and set it aside.
Step 2: Deglaze the Pot
Pour in the white wine (or chicken broth if not using wine) to deglaze the pot. Scrape up all the delicious browned bits (the fond!) from the bottom of the pot to infuse even more flavor into your soup.
Step 3: Saute the Veggies
Add the diced onions, celery, roasted red peppers, and sun-dried tomatoes to the pot. Saute everything for about 5 minutes, or until the veggies soften. Then, toss in the minced garlic and Italian herb blend, letting it cook for just a minute until fragrant.
Step 4: Create the Roux
Sprinkle 2 tablespoons of flour over the sauteed veggies, stirring to combine and thicken. Add a quarter cup of chicken broth and 2 tablespoons of the half and half. Stir until the mixture smooths out into a thick, velvety base.
Step 5: Simmer the Soup
Gradually pour in the remaining chicken broth in half-cup increments, stirring after each addition to fully incorporate it into the roux. Raise the heat to medium-high and add the dried orzo, returning the cooked sausage to the pot. Let everything simmer for 10-12 minutes, stirring frequently to prevent the orzo from sticking to the bottom.
Step 6: Add the Cream and Cheese
Once the orzo is tender, turn off the heat. Stir in the remaining half and half, half a cup of Parmesan cheese, sliced spinach, and chopped parsley. Let the soup rest for about 10 minutes to thicken slightly before serving. Sprinkle the remaining cheese on top or allow diners to add it to their own bowls.
Details and nutritional information
Details:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
Nutrition (per serving):
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 480
- Sugar: 6g
- Cholesterol: 65mg
Helpful Tips
- Breaking up sausage: Use a sturdy spatula to break up the sausage into small pieces while it browns, ensuring it cooks evenly.
- Stir often: Orzo tends to stick to the bottom of the pot, so give the soup a good stir every couple of minutes to prevent scorching.
- Resting time: Letting the soup rest after cooking allows the flavors to meld and the broth to thicken to the perfect consistency.
Substitutions & Variations
- Sausage substitution: You can swap the Italian sausage for ground chicken or turkey if you prefer a lighter protein option.
- Orzo alternatives: If you’re out of orzo, try using small pasta shapes like ditalini or even rice for a gluten-free version.
- Vegan twist: For a plant-based variation, substitute the sausage with a plant-based sausage alternative and use coconut cream or cashew milk in place of the half and half.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can! The soup thickens even more as it sits, so if making ahead, you may want to add a little extra broth when reheating.
What if I don’t have white wine?
No worries! Just replace the wine with an equal amount of chicken broth. It will still be flavorful.
Can I freeze this soup?
Because of the creamy base, freezing isn’t ideal as the texture can change once thawed. If you plan to freeze, omit the half and half and add it when reheating.
Storage Instructions
Store leftover Marry Me Sausage Orzo Soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
Enjoy this comforting Marry Me Sausage Orzo Soup any time you need a quick, flavorful dinner that will leave everyone asking for seconds. Happy cooking!
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Marry Me Sausage Orzo Soup Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Marry Me Sausage Orzo Soup is a creamy, flavor-packed twist on the viral favorite. Made with savory Italian sausage, tender orzo, and a rich sun-dried tomato broth, it’s a comforting, one-pot meal that’s ready in under an hour. Perfect for weeknight dinners or special occasions! Your family will be asking for seconds—don’t miss out!
Ingredients
- 1 tablespoon extra virgin olive oil (or avocado oil)
- 1 pound Italian sausage*
- 1/4 cup white wine (optional)
- 1/2 cup diced onions
- 2 ribs celery, diced
- 2 whole roasted red peppers, chopped
- 1/3 cup chopped sun-dried tomatoes in oil**
- 3 cloves garlic, minced
- 2 teaspoons Italian herb blend
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 cup half and half
- 1/2 cup dried orzo
- 1 cup shredded Parmesan cheese
- 1/3 cup spinach, sliced thinly
- 1/4 cup fresh flat-leaf Italian parsley, chopped
Instructions
- Heat the oil in a 4-5 quart Dutch oven over medium heat. Add sausage, break it into small chunks, and cook for 10-12 minutes until browned. Transfer to a bowl.
- Deglaze the pot with white wine (or chicken broth), scraping up the browned bits.
- Add onions, celery, roasted peppers, and sun-dried tomatoes. Saute for 5 minutes, until softened. Stir in garlic and Italian seasoning.
- Sprinkle flour over the vegetables and stir to create a roux.
- Add a quarter cup of broth and 2 tablespoons of half and half, stirring until smooth. Gradually stir in the remaining broth.
- Raise the heat to medium-high, add orzo, and return the sausage to the pot. Simmer for 10-12 minutes, stirring frequently.
- Once the orzo is tender, turn off the heat and stir in the remaining half and half, Parmesan, spinach, and parsley. Let it rest for 10 minutes before serving.
Notes
- *If you can’t find packaged sausage, buy sausage links and remove the casing to get the raw meat.
- **If using dry sun-dried tomatoes, rehydrate them in water for an hour before chopping.
- For a thicker soup, reduce the amount of chicken broth slightly or let it sit longer after cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stove-top, one-pot
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 480
- Sugar: 6g
- Cholesterol: 65mg