Description
This comforting one-pot Italian chicken sausage orzo recipe is creamy, flavorful, and perfect for an easy weeknight meal. The combination of savory chicken sausage, tender orzo pasta, fresh spinach, and Parmesan cheese creates a rich and satisfying dish with minimal cleanup.
Ingredients
Sausage and Vegetables
- 16 oz Italian chicken sausage, casings removed
- ½ medium onion, chopped
- 3–4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional, or to taste)
Pasta and Liquids
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup heavy (whipping) cream
Finishing Ingredients
- ½ cup freshly grated Parmesan cheese
- 2 cups packed fresh baby spinach
- Salt and black pepper, to taste
Instructions
- Cook the sausage: Add the chicken sausage to a large soup pot or Dutch oven and cook over medium-high heat for about 5 minutes, breaking it up with a spoon until browned.
- Sauté onion: Stir in the chopped onion and continue cooking for another 5 minutes until the sausage is lightly browned and the onion is softened.
- Add garlic and spices: Add the minced garlic, crushed red pepper flakes, and uncooked orzo. Stir and cook for about 30 seconds until fragrant.
- Add liquids and cook orzo: Pour in the chicken broth and heavy cream. Once the mixture starts to bubble, cook uncovered for about 10 minutes, stirring frequently to prevent sticking. Adjust the heat to gently simmer instead of boiling.
- Finish with cheese and spinach: Remove the pot from heat. Stir in the Parmesan cheese and fresh baby spinach. Cover and let sit for 3–5 minutes until the spinach wilts and the orzo thickens to desired consistency.
- Season and serve: Season with salt and black pepper to taste and serve immediately for a creamy, hearty meal.
Notes
- Use casings removed from the sausage for better texture and ease of cooking.
- Adjust crushed red pepper flakes according to preferred spice level or omit for no heat.
- Stir frequently during cooking to prevent orzo from sticking to the pot.
- Letting the dish rest covered off heat allows the spinach to wilt perfectly and the sauce to thicken nicely.
- Freshly grated Parmesan gives best flavor, but pre-grated can be used in a pinch.
