Kiriya Ubuyashiki
Culinary Explorer
Ready to fall head over heels for a soup thatās rich, creamy, and bursting with flavor? This Marry Me Sausage Orzo Soup is the perfect comfort dish that'll win your heart. Packed with hearty Italian sausage, tender orzo, and a luscious cream base, itās cozy, satisfying, and downright irresistible. Letās get cooking!
Ingredients:
Directions:
- Ā¾ cup julienne-cut sun-dried tomatoes in oil, coarsely chopped
- 1 tablespoon oil from the sun-dried tomato jar
- 1 pound mild Italian pork sausage
- 1 large yellow onion, finely chopped
- 2 large garlic cloves, minced
- 3 tablespoons tomato paste
- 8 cups chicken broth
- 1 cup heavy whipping cream
- 1 tablespoon fresh basil, chopped (plus more for garnish)
- 2 teaspoons kosher salt
- 1 teaspoon dried Italian seasoning
- Ā½ teaspoon paprika
- 8 ounces uncooked orzo
- 3 cups fresh baby spinach, coarsely chopped
- 1 (8-ounce) package cream cheese, cubed, at room temperature
- ā cup freshly grated Parmesan cheese
Directions:
- Heat the reserved oil from the sun-dried tomatoes in a large pot over medium-high heat. Add sausage and cook until crumbled and nearly cooked through, about 5 minutes. Stir in onions and garlic; cook until softened, about 5 minutes.
- Mix in the tomato paste and chopped sun-dried tomatoes, stirring constantly until the paste deepens in color and becomes aromatic, about 2 minutes.
- Add chicken broth, cream, basil, salt, Italian seasoning, and paprika. Bring to a boil over medium heat, stirring occasionally, until frothy and bubbling, about 12 minutes.
- Stir in orzo and reduce the heat to medium-low. Cook uncovered, stirring occasionally, until the orzo is al dente, about 8 minutes.
- Lower the heat to low and add spinach, cream cheese, and Parmesan cheese. Cook while stirring until the cream cheese is melted and the spinach is wilted, about 5 minutes.
- Garnish with additional Parmesan and fresh basil before serving.
- Enjoy the soup thatās so good, it just might make you say "I do!"