So, let me tell you about this Marry Me Sausage Orzo Soup. It’s one of those dishes that just wraps you up in a warm hug. I started making this on a cold winter’s night when nothing else seemed comforting enough. You know those evenings? When you’re just done with everything and need something that feels like home. This soup was a game-changer. And, funny enough, it’s the kind of dish that actually makes you want to get married to the cook (or at least that’s what I tell myself!).
Why This Soup is a Keeper
I make this when I need a surefire way to impress—like when my in-laws are visiting and I want to remind them that I can cook (and not just order takeout). My family goes crazy for this, especially the kids. Or maybe it’s because I let them help stir the pot and sneak a piece of sausage when I’m not looking. It’s a perfect blend of savory sausage, tender orzo, and a broth that’s just rich enough without being too heavy. Plus, it’s all made in one pot, which is a win in my book because who loves washing dishes? Not me!
What You’ll Need
- 1 tablespoon olive oil (though butter works in a pinch)
- 1 pound Italian sausage (sweet or spicy, up to you)
- 1 onion, diced (or a shallot if you’re feeling fancy)
- 2 cloves garlic, minced (I always add an extra clove because, why not?)
- 4 cups chicken broth (homemade or store-bought, whatever you’ve got handy)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup orzo pasta
- Salt and pepper to taste (because life’s too short for bland soup)
- Fresh basil or parsley for garnish (optional but highly recommended)
Let’s Get Cooking
- Heat the olive oil in a large pot over medium heat. Toss in the sausage and let it sizzle until browned. Break it up with a spoon, but don’t stress if it’s not perfect.
- Add the diced onion and garlic. Sauté everything until the onions are translucent. This is usually where I sneak a taste of the sausage.
- Pour in the chicken broth and the can of tomatoes. Stir it all together and bring it to a boil. (Yes, it might look a bit weird now, but trust me, it’s all coming together.)
- Stir in the orzo, reduce the heat to a simmer, and let it cook for about 10-12 minutes. Keep an eye on it and give it a stir now and then to prevent sticking.
- Season with salt and pepper, and don’t be shy about tasting as you go. You want to get it just right!
- Serve hot with a sprinkle of fresh basil or parsley, if you’re feeling fancy.
Notes from My Kitchen
I’ve found that letting the soup sit for about 10 minutes after it’s done cooking really enhances the flavors. Also, if you have leftovers (a big if!), the orzo tends to soak up a lot of the broth, so you might need to add a little more when reheating.
Variations I’ve Tried
One time I tried adding kale to this soup for a bit of green—it was pretty good, but not everyone loved it. Spinach, on the other hand, was a winner. And don’t even get me started on the time I thought quinoa could replace orzo. Spoiler: it didn’t go well.
Tools and Tricks
If you don’t have a large pot, you can use a deep skillet. I once used a wok in desperation, and it somehow worked! But, a pot is really your best bet here.
The Truth About Leftovers
This soup stores nicely in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day. If you do store it, just add a bit more broth or water when reheating.
Serving Ideas
I usually serve this with a loaf of crusty bread. There’s something about dipping bread into a hearty soup that’s just so satisfying. My family likes to add a sprinkle of parmesan cheese on top, which adds a little extra something.
Lessons Learned
I once tried rushing the orzo cooking step and regretted it because it turned out undercooked—whoops! Let it simmer, don’t rush it. And always taste as you go; it’s the best way to make sure everything’s balanced just right.
Questions I Often Get
Can you use turkey sausage instead? Absolutely! It’s a bit leaner, but still tasty. People often ask if you can make this vegetarian—sure, just swap out the sausage for mushrooms and use veggie broth. What if you don’t have orzo? Well, any small pasta will do, but orzo really is the bee’s knees here!
Happy cooking, and don’t be afraid to experiment a little bit. That’s where the magic happens!