Name: Marry Me Soup with Italian Sausage Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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 (such as small shells); 2 large handfuls fresh baby spinach, roughly chopped; 1/2 cup heavy cream; 1/2 cup julienned fresh basil leaves, divided; Black pepper, to taste; Freshly-grated Parmesan cheese, for serving

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Okay, let me tell you about this Marry Me Soup with Italian Sausage Recipe that has quickly become one of my go-to dishes whenever I want something comforting but impressive. It’s packed with cozy flavors—sun-dried tomatoes, Italian sausage, and fresh basil all mingling in a creamy broth. The moment I tasted it, I knew this recipe was a keeper, perfect for a chilly night when you want something hearty yet fresh.

What makes this Marry Me Soup with Italian Sausage Recipe so special is that balance between spice, creaminess, and that herby brightness from basil and spinach. Plus, it comes together pretty easily, so it’s a win whether you’re entertaining or just craving a satisfying bowl for yourself. Trust me, you’ll want to have this recipe on repeat.

Ingredients You’ll Need

Each ingredient in this soup plays a vital role. Combining hearty Italian sausage with sun-dried tomatoes and fresh greens creates a rich, layered flavor profile. When shopping, I always pick good quality sausage and fresh basil because those really lift the soup.

Sun-dried tomatoes in oil: Adds concentrated tangy sweetness and richness; make sure to drain them well so the soup doesn’t get too oily.
Ground Italian sausage: Choose mild or spicy depending on your heat preference—I love a little spice to wake up the dish.
White onion: Provides a mellow, sweet base flavor essential for building depth.
Red bell pepper: Adds a subtle sweetness and lovely color contrast.
Garlic: Essential for that savory kick—don’t be shy with it!
Chicken stock: The backbone of the soup; homemade if possible, or a good-quality store brand.
Italian seasoning: A medley of herbs that ties the flavors together seamlessly.
Crushed red pepper flakes: For those who want an extra punch of heat.
Small pasta (like shells): Tiny pasta works best as it cooks evenly and fits nicely on your spoon.
Fresh baby spinach: Adds vibrant color and nutrition without overpowering the flavor.
Heavy cream: Gives the soup its silky, indulgent texture.
Fresh basil (julienned): Half goes into the soup, half is sprinkled on top for bright herbaceous notes.
Black pepper and freshly-grated Parmesan cheese: Classic toppings that round everything out beautifully.

Variations

I love that the Marry Me Soup with Italian Sausage Recipe is super adaptable—you can tweak it to suit your pantry or dietary needs and still nail that rich, creamy comfort we all crave. Here’s how I sometimes mix it up.

Spicy or Mild: I often switch between spicy and mild Italian sausage depending on my mood. Adding a pinch more crushed red pepper flakes also amps the heat without overwhelming the other flavors.
Vegetarian Version: Swap the sausage for diced mushrooms or a plant-based sausage alternative—I’ve tried it with smoky portobellos and it really holds up!
Pasta-Free: For a low-carb twist, just skip the pasta and maybe add more spinach or some zucchini ribbons instead.
Seasonal Greens: In spring, I like adding a handful of fresh peas or asparagus tips for a pop of freshness.

How to Make Marry Me Soup with Italian Sausage Recipe

Step 1: Brown the Sausage and Build Flavor

Start by heating a large pot over medium heat and cooking the ground Italian sausage until it’s browned and crumbly. This usually takes about 6-8 minutes. Make sure to break it up well with your spoon so you get nice little sausage bits throughout the soup. Once browned, use a slotted spoon to transfer the sausage to a bowl, leaving some of that flavorful grease in the pot. This fat is what helps build the soup’s foundation.

Step 2: Sauté Your Veggies

In that same pot, add diced onion and red bell pepper. Sauté for about 5 minutes until they soften and the onion turns translucent. Then toss in your minced garlic and cook for about 30 seconds until fragrant—it happens fast, so don’t walk away! This step breathes those base flavors into your soup, so take your time here.

Step 3: Add Sun-Dried Tomatoes and Seasonings

Stir in the chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Let everything cook together for a minute or two to marry those flavors before moving on. The aroma at this stage is just spot on and always gets me excited.

Step 4: Pour in Stock and Simmer

Now pour in the chicken stock and bring the pot to a gentle boil. Once boiling, reduce heat and let the soup simmer for about 10 minutes. This simmering lets all the flavors meld and intensify. After that, toss in your small pasta—since it cooks quickly, it only needs about 8 minutes or so. Keep an eye on it so it doesn’t go mushy.

Step 5: Finish with Greens, Cream, and Basil

Once the pasta is tender, stir in the fresh spinach, heavy cream, and half of the julienned basil leaves. The spinach will wilt in seconds and the cream adds that silky smooth finish everyone loves. Finally, fold in the cooked Italian sausage you set aside earlier. Give everything a gentle stir and taste—adjust salt or pepper if needed.

How to Serve Marry Me Soup with Italian Sausage Recipe

The image shows various ingredients arranged neatly on a white marbled surface. At the center bottom, a white bowl is filled with small yellow pasta shells. Above it, there is a bowl with white chopped onions, and next to it, a bowl with bright red diced bell peppers. To the right of the onions, a white bowl with black speckles holds dark red dried tomatoes soaked in oil. In the top right corner, a white plate holds three garlic cloves and three white spoons with dried herbs and spices. Below that plate, fresh green basil leaves are placed to the right, and below them, two small white pitchers hold a light brown liquid and a white creamy liquid. On the left side, a white plate contains fresh green spinach leaves, and beside it, a tray lined with white paper holds raw ground meat with a reddish color. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this soup with a generous sprinkle of freshly grated Parmesan and a few twists of black pepper—it adds the perfect salty, sharp contrast to the creamy broth. And don’t forget to scatter the remaining fresh basil on top; it gives such a wonderful fragrant lift that makes each bite taste bright and fresh.

Side Dishes

For sides, I love pairing this soup with crusty garlic bread or oven-toasted baguette slices. The bread is perfect for dunking and soaking up all that delicious broth. A simple mixed green salad dressed with balsamic vinaigrette also balances the richness beautifully.

Creative Ways to Present

When I make this Marry Me Soup with Italian Sausage Recipe for special occasions, I like to serve it in rustic bread bowls for that extra cozy vibe. You could also ladle it into pretty bowls with basil chiffonade and Parmesan shards for an elegant touch. Little touches like these help turn a simple soup into a memorable meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and have found the soup actually tastes better the next day after the flavors have had time to meld even more. Just make sure to wait until it’s completely cool before refrigerating to keep things fresh longer.

Freezing

This Marry Me Soup with Italian Sausage Recipe freezes well without losing its charm. I usually freeze it without the cream added—then stir in the cream fresh when reheating. The pasta might soften a bit in the freezer, but it still tastes fantastic and is so convenient for quick meals.

Reheating

To reheat, I warm it gently on the stovetop over medium heat, stirring occasionally so nothing sticks or scorches. If it seems too thick after refrigeration, a splash of chicken stock or water helps loosen it up. Finish with fresh basil and Parmesan just before serving to revive those bright flavors.

FAQs

Can I use turkey sausage instead of Italian sausage in this soup?

Absolutely! Turkey sausage makes a leaner option and works well with all the other flavors. Just make sure it’s well-seasoned since turkey’s milder taste can be easily overpowered. You might want to add a pinch more Italian seasoning or garlic to keep the flavor bold.
What pasta works best in Marry Me Soup with Italian Sausage Recipe?

Small pasta shapes like shells, ditalini, or small elbows are perfect because they cook uniformly and nestle nicely on your spoon. Larger pasta can get clumsy or take longer to cook, which can throw off the texture balance of the soup.
Can I make this soup dairy-free?

Yes! You can substitute the heavy cream with coconut milk or a dairy-free creamer to keep it creamy. Just be aware that the flavor will change slightly, but it still tastes delicious and comforting.
How long does the soup last after cooking?

Stored properly in the fridge, this soup stays good for up to 3-4 days. Like many soups, the flavor actually improves after resting a day. Just reheat thoroughly before serving.

Final Thoughts

If you’ve been searching for that perfect bowl of comfort that feels a little fancy but is still easy and satisfying, this Marry Me Soup with Italian Sausage Recipe is it. I hope you’ll enjoy making it as much as I do—sharing it with family or friends, knowing you’ve got that warm, cozy meal ready to go. Give it a shot and see how quickly it wins over everyone at your table!