Marry Me Sausage Orzo Soup

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Cozy up to a bowl of pure comfort with this Marry Me Sausage Orzo Soup. Bursting with juicy sausage rounds, tender orzo, and a colorful medley of vegetables, each spoonful feels like a warm hug. The broth is rich and savory, subtly spiced and full of herbs, with the orzo soaking up all that goodness to make every bite hearty and satisfying.

Whether you’re nursing a cold, feeding a hungry family, or just craving a wholesome one-pot meal, this soup is the answer. It’s got the charm of a homemade classic with a modern twist that makes it weeknight-friendly and totally freezer-worthy. You might find yourself falling in love with soup all over again.

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Ingredients for this Marry Me Sausage Orzo Soup

• 1 tablespoon olive oil
• 1 lb Italian sausage, casings removed (or use pre-cooked and sliced sausage)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, drained
• 3/4 cup dry orzo pasta
• Salt and black pepper to taste
• 1/2 cup chopped fresh parsley
• Grated Parmesan cheese for serving (optional)

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Step 1: Brown the Sausage

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the sausage and cook until browned and crumbled, about 5-7 minutes. If using pre-cooked sausage, just brown the slices slightly for extra flavor. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic, oregano, and red pepper flakes, and cook for 1 more minute until fragrant.

Step 3: Add Broth and Simmer

Pour in the chicken broth and add the drained diced tomatoes. Bring everything to a gentle boil. Reduce heat and simmer uncovered for about 10 minutes to allow the flavors to meld.

Step 4: Add Orzo and Sausage

Stir in the orzo and return the sausage to the pot. Cook for another 10 minutes, or until the orzo is tender. Stir occasionally so the pasta doesn’t stick to the bottom.

Step 5: Finish and Serve

Taste and season with salt and black pepper as needed. Stir in the chopped parsley. Serve hot with a sprinkle of Parmesan cheese on top if desired.

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Frequently Asked Questions

How can I make this soup spicier?

Add extra crushed red pepper flakes or use hot Italian sausage instead of mild.

Can I substitute the orzo?

Yes, small pasta shapes like ditalini or even cooked rice work well as alternatives.

Is this soup gluten-free?

Not as written, but you can easily swap the orzo for a gluten-free pasta or cooked rice.

Can I add greens to the soup?

Absolutely. A handful of baby spinach or chopped kale stirred in at the end is a great addition.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth will work just fine and makes the soup suitable for vegetarians if you use a plant-based sausage.

How do I prevent the orzo from soaking up too much liquid?

If you’re making the soup ahead, consider cooking the orzo separately and adding it just before serving.

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