Description
This creamy Italian Sausage Orzo is a comforting one-pot meal featuring savory Italian sausage, tender orzo pasta, and fresh baby spinach all cooked together in a rich, cheesy cream sauce. Ready in just 30 minutes, this hearty dish is perfect for a quick weeknight dinner that brings bold Italian flavors to your table with minimal fuss.
Ingredients
Sausage Mixture
- 16 ounces Italian sausage
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional, or more to taste)
Main Dish
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups packed fresh baby spinach
- Salt & pepper, to taste
Instructions
- Cook the sausage: Add the Italian sausage meat to a soup pot or Dutch oven over medium-high heat. Cook for about 5 minutes, breaking it up as it browns.
- Add onions: Stir in the chopped onions and continue cooking for another 5 minutes until the sausage is nicely browned and the onions have softened.
- Add garlic, red pepper, and orzo: Stir in the minced garlic, crushed red pepper flakes, and uncooked orzo pasta, cooking for about 30 seconds to release the flavors.
- Add liquids and simmer: Pour in the chicken broth and heavy cream. Once the mixture begins to bubble, reduce heat to medium or medium-low to maintain a gentle simmer. Cook uncovered for 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom.
- Finish with cheese and spinach: Remove the pot from heat, stir in the freshly grated Parmesan cheese and packed baby spinach. Cover the pot and let sit for 3-5 minutes until the sauce thickens to your liking and the spinach wilts.
- Season and serve: Taste and season with salt and pepper as needed. Serve immediately while warm and creamy.
Notes
- Use a good quality Italian sausage for best flavor—mild or spicy depending on preference.
- Stir frequently during the simmering step to prevent the orzo from sticking and burning on the bottom of the pot.
- You can substitute half-and-half for heavy cream to reduce richness if desired.
- For a lower-fat version, use turkey Italian sausage and a reduced-fat cheese.
- Make sure to not boil the mixture vigorously to avoid over-reducing the liquids before the pasta is cooked through.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days and gently reheated with a splash of water or broth to loosen the sauce.
