Marry Me Sausage Orzo Soup

INGREDIENTS

• 19 oz Italian Sausage casings removed
• 1 tablespoon Olive Oil
• 1 Onion chopped
• 4 –5 Garlic Cloves chopped
• ½ teaspoon Red Pepper Flakes
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• ½ tablespoon Sazon Completa
• ¼ teaspoon Black Pepper
• 1 can 14.5 oz Diced Tomatoes
• 2 tablespoon Tomato Paste
• ½ cup chopped Sun-Dried Tomatoes
• 6 cups Chicken Broth
• 1 cup Orzo Pasta uncooked
• 3 cups Baby Spinach
• ½ cup Heavy Cream
• ½ cup grated Parmesan Cheese

DIRECTIONS

1. Heat a large pot over medium heat. Add the sausage and cook, breaking it apart with a spoon, until fully browned.
2. Add olive oil to the same pot. Stir in the diced onion and cook 4–5 minutes until softened.
3. Stir in minced garlic, red pepper flakes, oregano, basil, Sazon Completa, and black pepper. Cook 1 minute until fragrant.
4. Stir in the diced tomatoes, tomato paste, and sun-dried tomatoes. Mix well to combine.
5. Pour in the chicken broth and bring to a boil.
6. Add the orzo and reduce heat slightly. Simmer 8–10 minutes, stirring occasionally, until pasta is tender.
7. Stir in the baby spinach and cook until wilted, about 2 minutes.
8. Reduce heat to low. Stir in the heavy cream and Parmesan cheese until melted and smooth.
9. Taste and adjust seasoning if needed. Ladle into bowls and serve warm.
10. Optional: garnish with basil or more Parmesan.