Marry Me Sausage Orzo Soup

Forget Marry Me Chicken, because Marry Me Sausage Orzo Soup is here to steal your heart (and your appetite)! This cozy, comforting soup is a flavor-packed twist on the viral chicken dish, featuring savory Italian sausage, tender orzo, and a creamy broth infused with sun-dried tomatoes and aromatic herbs. It’s the perfect easy, one-pot meal for busy weeknights or casual weekends, guaranteed to impress everyone at the table.

The saucy broth of this soup was inspired by the sun dried tomato cream sauce of the viral Marry Me Chicken, a dish developed by Delish. Making a soup from the delicious sauce seemed a natural extension — I love to make soup out of everything! — but I did make a major change and chose Italian sausage over chicken because the extra savory flavors were just calling out to me.

Why I love this soup, and hope you will, too

I had been toying with an Italian-inspired, Tuscanyish soup recipe with orzo for a bit, and when a Marry Me Chicken recipe reel crossed my Instagram feed for the kabillionth time, it finally dawned on me that that was the missing piece: A creamy, sun dried tomato, plus roasted red pepper, infused broth. Sometimes things go viral for good reason!

Reasons this soup is a hit at Casa SoupAddict:

• Hearty & satisfying: Packed with protein from Italian sausage and carbs from orzo pasta, this soup will keep you full and fueled.
• Flavorful: The combination of savory sausage, sun-dried tomatoes, and roasted red peppers in a creamy broth is simply irresistible.
• Easy to make: This recipe comes together in under an hour, making it a go-to any time of the week.
• Cozy & comforting: This soup is the perfect antidote to chilly weather.
• Crowd-pleaser: The whole family will love this delicious and satisfying soup — it has something for everyone.
• Versatile: You can easily customize this soup by adding your favorite vegetables, cheeses, or spices.

Main Ingredients, Preparation Notes, and Substitutions

Sausage — Mild Italian sausage was my choice here, although you can go hot or sweet, whatever you prefer. You can also substitute chicken Italian sausage for a healthier take. Just make sure you’re buying raw, ground sausage, which usually comes packed in one-pound packages, like ground beef.

I had a bizarre shopping moment when all of the grocery stores nearby were out of ground sausage. Instead, I substituted a package of Italian sausage links, which are casings stuffed with raw, ground sausage — not the solid, hot-dog-like type of sausage. I just sliced open the casings and scraped out the sausage.

Sun Dried Tomatoes — The star of the “marry me” style creamy sauce, sun dried tomatoes add an earthy umami to the soup. Take care to buy sun dried tomatoes packed in oil, as they are hydrated and ready to use. If you buy “dried” sun dried tomatoes — packed the way dried fruits are, in plastic bags — you should soak them in water for an hour or so before using.

Today, it’s pretty easy to find jarred, sliced versions, to save prep time. If you have to buy whole tomatoes, I recommend chopping them before using in the soup. A whole sun dried tomato has a chewy texture that some people find off-putting, like raisins, so skirt that problem altogether by giving them a good chop.

Aromatics — In addition to onions, celery, and garlic, I chose roasted red peppers instead of plain bells, because they match so well with sun dried tomatoes.

Dairy — For the other half of the creamy sauce, I use half and half here, although you can use heavy cream for a thicker version, or whole milk for a slightly thinner, less fat-filled version. I wouldn’t go lighter than whole milk, though, as it will be a brothier result (which might be okay for your own tastes; just know it will happen).

Flour — The thick texture of the soup comes from a quick, in-the-pot roux that is made after the aromatics have cooked.

Orzo — I love using orzo in soups, because it has the weight and slim profile of rice, but with pasta’s lovely carby texture.

Cook’s Notes

• Can you freeze this soup? Because of the heavy dairy and the orzo, I would not freeze this soup, as the texture could become wonky after thawing.
• Can this soup be made ahead of time? This sausage orzo soup can be made the morning of, but note that the pasta will continue to absorb the soup’s liquids as it rests in the fridge. To thin before serving, reheat in a large pot, and stir in small amounts of chicken broth to the soup, until it reaches the thickness you desire.
• Can you use another type of pasta? Absolutely! I would stick with small pastas, such ditalini, pearl couscous, or small elbows, if you want to match the intended soup texture of my recipe, but rotini, small shells, or orecchiette would work, too.
• Why are you cooking the pasta in the soup instead of separately? Cooking the orzo directly in the soup saves cleaning another pot! But also, the starches released as the pasta cooks helps to quickly thicken the soup, without needing a lot of dairy.

How to Make Marry Me Sausage Orzo Soup

Ready to make the recipe? Skip to the recipe card now to get the full ingredient list, quantities, prep/cooking times, and detailed instructions. Or, keep scrolling for a visual walk-through of making the soup.

Step 1: Cook the sausage

Cook the sausage in the oil in a large soup pot until browned all the way through and seared on the outside. Cooking sausage in this way leaves a lot of lovely fond in the pot, which are tasty bits that will add depth of flavor to the soup. Transfer the sausage to a bowl. Do not drain any fat that might be left in the pot.

Deglaze the pan with white wine or a splash of chicken broth, using a spatula to scrape up the browned bits into the liquid.

Step 2: Saute the aromatics

Add the onions, celery, roasted red peppers, and sun dried tomatoes to the pot and cook until softened, stirring frequently.

Step 3: Create the roux

Sprinkle the flour and Italian seasoning over the veggies, add the garlic, and stir everything well to create a thick and pasty roux. Pour in a splash of chicken broth and half and half and stir well, until the vegetable mixture begins to smooth out.

Step 4: Add the liquids and pasta

Add the remaining chicken broth in increments, incorporating each pour into the roux. Raise the heat and add the cooked sausage and dried orzo to the pot. Let the soup come up to a bubbly simmer, and adjust the heat to maintain it.

Stir the soup frequently because the orzo will want to sink to the bottom, and could stick to the pot and scorch.

Step 5: Finish the soup

When the orzo has cooked through, turn off the heat and stir in the remaining half-and-half, plus 1/2 cup of parmesan cheese and the spinach and parsley.

Let the soup rest for 10 minutes to continue to thicken. Sprinkle the remaining cheese over the soup, or let guests add their own at serving time.

If you’re already a fan of Marry Me Chicken, there’s a better-than-average chance that you’ll love this soup, too. I hope you’re moved to try it, and that it captures your heart!

Print Recipe

No ratings yet

Marry Me Sausage Orzo Soup Recipe

A flavor-packed twist on the viral Marry Me Chicken recipe. An easy, one-pot soup, Marry Me Sausage Orzo Soup combines savory Italian sausage, tender orzo, and a creamy, sun-dried tomato broth for a comforting and satisfying soup that’s perfect any time of year.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Soup

Cuisine: American

Keyword: italian sausage orzo soup, marry me sausage orzo soup, tuscan sausage orzo soup

Servings: 4

Author: Karen Gibson

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 to 5 quart Dutch oven or soup pot over medium heat, until the oil begins to shimmer on the surface. Add the sausage, and use a sturdy spatula to break up the meat into small chunks as it cooks. Stir frequently to ensure the sausage cooks all the way through and sears on the surface, leaving fond in the pot. This will take about 10-12 minutes. Transfer the sausage to a bowl and set aside.
• Deglaze the pot with either wine or a splash of the chicken broth. Scrape up the browned bits from the bottom of the pot.
• Add the onions, celery, roasted red peppers, and sun dried tomatoes, and saute until softened, about 5 minutes.
• Add the garlic and Italian seasoning to the pot, and sprinkle the flour over the vegetables. Mix everything together until thick (you’re making an in-the-pot roux).
• Pour in a quarter cup of the chicken broth and 2 tablespoons of the half and half***, and stir well, until the thick vegetable mixture begins to smooth out.
• Add the remaining chicken broth in 1/2 cup increments, stirring to incorporate completely into the vegetable roux.
• Raise the heat to medium high. Add the orzo and return the cooked sausage to the pot. Adjust heat to maintain a bubble simmer simmer. Cook for 10-12 minutes, or until the orzo has plumped up. Stir frequently, because the orzo wants to stick to the bottom of the pot and will and scorch.
• When the orzo has cooked through, turn off the heat and stir in the remaining half and half, 1/2 cup of the parmesan cheese, the spinach and parsley, and stir well. Let the soup rest for 10 minutes to allow it to finish thickening. Taste and add salt if necessary (I didn’t need it, but do adjust to your liking). Sprinkle the remaining cheese over the soup, or save and let your diners add what they want to their own bowls.

Notes

* If your store is out of the the full packages of sausage, as mine inexplicably (all brands, even), you can buy link sausage and just remove the raw meat from the casings (which is what I had to do). Just make sure you’re buying the crumbly raw meat sausages and not the hot-dog-like solid sausages.

** If you can only find packages of “dried” sun dried tomatoes (packaged in resealable bags like dried fruit), rehydrate them in water for an hour before chopping and measuring. Jarred sun dried tomatoes in oil are hydrated and ready to go.

*** Both of these measures are taken from of the total liquids called for, not extra.

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.