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Marry Me Sausage Orzo Soup

Marry Me Sausage Orzo Soup

Emmy
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American, Italian
Servings 6
Calories 801 kcal

Ingredients
  

  • 3/4 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs coarsely chopped
  • 1 tablespoon oil from 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 chopped fresh basil plus more for garnish
  • 2 teaspoons kosher salt
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika
  • 8 ounces uncooked orzo
  • 3 cups packed fresh baby spinach coarsely chopped
  • 8 ounce package cream cheese cubed, at room temperature
  • 1/3 cup freshly grated Parmesan cheese

Instructions
 

  • Gather all ingredients.
  • Heat oil from sun-dried tomatoes in a large pot over medium-high until shimmering. Add sausage; cook, stirring occasionally, until sausage crumbles and is almost fully cooked through, about 5 minutes. Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes.
  • Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color and fragrant, about 2 minutes.
  • Stir in broth, cream, basil, salt, Italian seasoning, and paprika; bring to a boil over medium, stirring occasionally, until bubbling and frothy on top, about 12 minutes. Add pasta and reduce heat to medium-low; cook, uncovered, stirring occasionally, until orzo is al dente, about 8 minutes.
  • Reduce heat to low, and add spinach, cream cheese, and Parmesan; cook, stirring often, until cream cheese and spinach is wilted, about 5 minutes.
  • Garnish with additional Parmesan cheese and basil before serving.