Marry Me Soup has quickly become a beloved dish, famous for its rich, creamy texture and irresistible flavors. This version, featuring savory Italian sausage and vibrant sun-dried tomatoes, is designed to deliver a truly memorable meal. I still remember the first time I whipped up a batch of Marry Me Soup; the aroma filled the kitchen and immediately drew everyone in. It’s a dish that truly lives up to its name, inspiring rave reviews and requests for seconds. This marry me soup is perfect for a cozy weeknight dinner or for impressing guests without extensive effort.
Marry Me Soup with Italian Sausage
Ingredients
- 1 (8-ounce) jar sun-dried tomatoes in oil (drained)
- 1 pound ground Italian sausage (mild or spicy)
- 1 medium white onion (diced)
- 1 small red bell pepper (diced)
- 4 cloves garlic (minced)
- 6 cups chicken stock
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 6 ounces uncooked small pasta (I used small shells)
- 2 large handfuls fresh baby spinach (roughly chopped)
- 1/2 cup heavy cream
- 1/4 cup fresh basil (chopped)
Instructions
- Sauté the sausage and veggies. Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large stockpot over medium-high heat. Add the Italian sausage, onion, and bell pepper. Sauté the mixture, using a wooden spoon to occasionally stir and break up the sausage as it cooks, until the sausage is browned. Add the garlic and sauté, stirring frequently, for 1 more minute.
- Simmer. Add the chicken stock, Italian seasoning, and red pepper flakes and stir to combine. Drain the rest of the oil from the sun-dried tomatoes, then roughly chop the tomatoes and add them to the soup. Continue cooking until the broth reaches a simmer. Add the pasta and stir to combine. Continue to simmer, lowering the heat when needed so that the soup continues at a low simmer (not fully boiling) until the pasta is nearly al dente.
- Season. Add the heavy cream, spinach, and half of the fresh basil and stir gently until the spinach has wilted. Give the soup a taste and season with salt and pepper and/or extra cream, if desired.
- Serve. Serve immediately, garnished with your preferred toppings, and enjoy!
Notes
– If the soup thickens too much as the pasta cooks, add a splash more chicken stock or water to reach your desired consistency. The pasta will continue to absorb liquid.
– To ensure proper doneness for the sausage, cook until it reaches an internal temperature of 160°F (71°C).
– This Marry Me Soup can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a bit more stock or cream if needed to restore its creamy texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For extra depth, brown the Italian sausage well, allowing a nice fond to develop at the bottom of the pot before adding liquids. This adds layers of umami.
- If the soup thickens too much as the pasta cooks, add a splash more chicken stock or water to reach your desired consistency. The pasta will continue to absorb liquid.
- To ensure proper doneness for the sausage, cook until it reaches an internal temperature of 160°F (71°C).
- This Marry Me Soup can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a bit more stock or cream if needed to restore its creamy texture.
This Marry Me Soup with Italian sausage is more than just a meal; it’s an experience. Try this recipe to bring warmth and joy to your table, and don’t be surprised if it becomes a new family favorite!
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