Description
A creamy, savory, slightly spicy one-pot comfort dish featuring Italian sausage, orzo, sun-dried tomatoes, and spinach, ready in about 35 minutes.
Ingredients
Scale
- 1 lb Italian sausage (mild or hot)
- 1 ½ cups orzo
- 3 ½ cups low-sodium chicken broth
- ¾ cup heavy cream
- ½ cup sun-dried tomatoes (packed in oil), chopped
- 3 cups fresh baby spinach
- 4 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 1 medium onion, diced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ teaspoon red pepper flakes (optional)
- Fresh parsley or basil for garnish (optional)
Instructions
- Prep your ingredients first: dice the onion, mince the garlic, chop the sun-dried tomatoes, and grate the Parmesan. Measure the orzo, broth, and cream.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it up with a spoon. Cook for 5-7 minutes until deeply browned and crispy in spots. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pan.
- Reduce heat to medium. Add the diced onion to the pan and cook for 3-4 minutes until softened. Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant, stirring constantly.
- Pour about ½ cup of the chicken broth into the pan and use a wooden spoon to scrape up the browned bits from the bottom. Let simmer for about a minute, then add the remaining 3 cups of broth, the chopped sun-dried tomatoes, and the orzo. Stir together.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover the pan and cook for 12-15 minutes, stirring once halfway through, until the orzo is tender and most of the liquid is absorbed. If the pan looks dry before the orzo is done, add another ¼ cup of broth or water.
- Once the orzo is tender, return the cooked sausage to the pan. Add the fresh spinach on top and stir gently until the spinach wilts, about 1-2 minutes.
- Remove the pan from the heat. Pour in the heavy cream and sprinkle the grated Parmesan over the top. Stir until the cheese melts and the sauce becomes creamy. Taste and adjust salt and pepper as needed.
- Let the dish sit for 2-3 minutes off the heat to thicken slightly. Spoon into bowls, garnish with fresh parsley or basil if desired, and serve immediately.
Notes
Don’t walk away during the orzo cooking phase; it absorbs liquid quickly and can burn. Use room temperature cream to prevent curdling. For extra flavor, toast the orzo in butter or oil before adding broth. Reserve a little broth to add if the orzo needs more time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6
- Sodium: 780
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 3
- Protein: 28
Keywords: creamy Tuscan sausage orzo, one pot pasta, Italian sausage recipe, easy weeknight dinner, comfort food