Description
Marry Me Soup with Italian Sausage is a hearty and flavorful Italian-inspired soup blending savory Italian sausage, sun-dried tomatoes, fresh vegetables, and pasta in a creamy, comforting broth. Enhanced with spinach, fresh basil, and a touch of cream, this soup is perfect for a satisfying meal that’s both rustic and elegant.
Ingredients
Scale
Main 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 (e.g., small shells)
- 2 large handfuls fresh baby spinach, roughly chopped
- 1/2 cup heavy cream
- 1/2 cup julienned fresh basil leaves, divided
Toppings
- Black pepper, to taste
- Freshly-grated Parmesan cheese, to taste
Instructions
- Cook the sausage: In a large pot over medium heat, crumble and brown the ground Italian sausage until fully cooked and no longer pink. This forms the base flavor of the soup.
- Sauté vegetables: Add the diced onion and red bell pepper to the pot with the cooked sausage. Cook until the vegetables are softened, about 5 minutes, then stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add sun-dried tomatoes and seasonings: Stir in the drained sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes, mixing well to combine flavors.
- Pour in stock and bring to a boil: Add the 6 cups of chicken stock to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook the pasta: Add the uncooked small pasta shells to the simmering soup. Cook according to package directions (usually about 8-10 minutes) until pasta is al dente.
- Add greens and cream: Stir in the chopped baby spinach and heavy cream, cooking until the spinach wilts and the soup is heated through.
- Finish with fresh basil: Stir in half of the julienned fresh basil leaves into the soup, reserving the rest for garnish.
- Serve and garnish: Ladle soup into bowls and top with black pepper, freshly-grated Parmesan cheese, and the remaining fresh basil for a fresh, aromatic finish.
Notes
- If you prefer a spicier soup, use spicy Italian sausage or increase the crushed red pepper flakes.
- Small pasta shapes like shells or ditalini work best to absorb the broth.
- Leftover soup can be refrigerated for up to 3 days but pasta may absorb broth; add extra stock or water when reheating.
- For a lighter version, substitute half-and-half for heavy cream or omit cream altogether.
- Fresh basil must be added last to preserve its bright flavor and aroma.
