Italian Sausage Orzo
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
535 kcal
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Course
Main Course
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Cuisine
American
Italian Sausage Orzo
Description
Italian Sausage Orzo features Italian sausage browned with onions and garlic, then combined with orzo pasta simmered gently in chicken broth and heavy cream. The orzo absorbs the flavorful liquid, resulting in a creamy sauce enriched by grated Parmesan cheese. Fresh baby spinach is stirred in after cooking, adding a vibrant touch and a slight leafy texture. This method produces a comforting dish with a balance of rich dairy and savory meat, complemented by the tender pasta.
The texture is creamy with some firmness from the orzo, while the sausage adds a slightly spicy and savory depth. Cooking the orzo uncovered and stirring often prevents sticking and ensures even cooking. The heat can be adjusted with red pepper flakes to your preference.
Serve immediately after finishing to enjoy the creamy consistency before it thickens further. This dish works well as a filling dinner on its own or accompanied by a simple green salad or steamed vegetables.
Note that liquid ratios may need adjustment depending on your pot and stove. Adding broth or cream as needed helps maintain the proper consistency. Using fresh Italian sausage and good-quality Parmesan will enhance the flavors.
Ingredients
- 16 ounces Italian sausage see note
- 1/2 medium onion chopped
- 3-4 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional, or more to taste, crushed
- 1 cup orzo pasta uncooked
- 2 cups chicken broth
- 1 cup heavy cream aka whipping cream
- 1/2 cup Parmesan Cheese freshly grated
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
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
- Any Italian sausage totaling about 16 ounces can be used; remove the sausage from casings if needed.
- Keep an eye on liquid levels during cooking and add a splash of broth or cream if needed to prevent the orzo from drying out or sticking.
- This recipe serves approximately 4 to 6 people, depending on portions and sides.
- Orzo is a pasta; substituting rice would require different liquid amounts and cooking times, which are not tested here.
- This dish is featured on page 197 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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