Description
A creamy and flavorful Italian Sausage Orzo recipe featuring savory sausage, tender orzo pasta, fresh spinach, and a rich Parmesan cream sauce. Ready in just 30 minutes, this comforting one-pot meal is perfect for a hearty weeknight dinner.
Ingredients
Scale
Sausage and Aromatics
- 16 oz Italian sausage
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
Pasta and Liquids
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup heavy/whipping cream
Finishing Ingredients
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt & pepper to taste
Instructions
- Cook the sausage: Heat a soup pot over medium-high heat and cook the Italian sausage for about 5 minutes until it is browned and cooked through.
- Add and soften onions: Add the chopped onion to the pot and cook for another 5 minutes until the onions are softened and translucent.
- Incorporate garlic, pepper flakes, and orzo: Stir in the minced garlic, crushed red pepper flakes if using, and the uncooked orzo pasta. Cook for 30 seconds to release the flavors.
- Add liquids and simmer: Pour in the chicken broth and heavy cream. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Finish with cheese and spinach: Remove the pot from heat and stir in the grated Parmesan cheese and fresh baby spinach. Cover the pot and let it sit for 3-5 minutes until the sauce thickens and the spinach wilts.
- Season and serve: Taste and season with salt and pepper as desired. Serve warm and enjoy your creamy Italian Sausage Orzo.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- For a spicier dish, increase the crushed red pepper flakes or choose a spicy Italian sausage.
- Fresh spinach adds vibrant color and nutrition; baby kale or arugula can also be used.
- Use low-sodium chicken broth to control salt levels better.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
