Italian Sausage Orzo

Name: Italian Sausage Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 16 ounces Italian sausage; 1/2 medium onion; 3-4 cloves garlic; 1/2 teaspoon crushed red pepper flakes; 1 cup uncooked orzo pasta; 2 cups chicken broth; 1 cup heavy/whipping cream; 1/2 cup freshly grated parmesan; 2 cups (packed) fresh baby spinach; salt & pepper

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5.0

969 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
535 kcal
Course
Main Course
Cuisine
American

Italian Sausage Orzo

Nina Acevedo

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This one pot Italian sausage orzo recipe is easy, creamy, and comes together fast for a comforting and delicious weeknight dinner.

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Ingredients

Servings

16 ounces Italian sausage see note
1/2 medium onion chopped
3-4 cloves garlic minced
1/2 teaspoon crushed red pepper flakes optional, or more to taste
1 cup uncooked orzo pasta
2 cups chicken broth
1 cup heavy/whipping cream
1/2 cup freshly grated parmesan
2 cups (packed) fresh baby spinach
salt & pepper to taste

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Instructions

Add the sausage meat to a soup pot/Dutch oven. Over medium-high heat, cook it for 5 minutes.
Stir in the onions and continue cooking for another 5 minutes or so, until the sausage is nicely browned and the onions have softened.
Stir in the garlic, red pepper flakes, and orzo, and cook for 30 seconds.
Stir in the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often (or else the orzo may stick to the bottom of the pot). You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. boil (you don't want the liquid to reduce too much before the pasta has cooked).
Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately. See more troubleshooting tips in the notes below.

Notes

For the sausage, you can use anything in the ballpark of 16 oz/1 lb. Here in Canada I buy a 500g pack of Johnsonville mild Italian sausages and take the meat out of the casings.
As with any one pot pasta dish, the liquid quantities work as tested in my kitchen, but pots/stoves/temperatures can vary, so if you feel like it needs more liquid, add another splash of broth or cream. If it seems too wet, let it sit for a bit longer, and it'll soak any excess liquid up within a few minutes.
Orzo is pasta. If you want to make this with rice, you may have to adjust liquid measurements and cooking time (I have not tested this).
Serves 4-6 depending on how much people eat/what else it's served with.
This recipe is also on page 197 of the Salt & Lavender: Everyday Essentials cookbook.

Nutrition Information

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Calories 535kcal (27%) Carbohydrates 23g (8%) Protein 19g (38%) Fat 41g (63%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Cholesterol 110mg (37%) Sodium 1000mg (42%) Potassium 385mg (11%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1637IU (33%) Vitamin C 6mg (7%) Calcium 162mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 535 kcal

% Daily Value*

Calories	535kcal	27%
Carbohydrates	23g	8%
Protein	19g	38%
Fat	41g	63%
Saturated Fat	19g	95%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	15g	75%
Cholesterol	110mg	37%
Sodium	1000mg	42%
Potassium	385mg	8%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	1637IU	33%
Vitamin C	6mg	7%
Calcium	162mg	16%
Iron	2mg	11%