Brighten your day with this Sausage Orzo recipe. Italian Sausage cooked in creamy orzo with fresh spinach for a meal everyone will love!
This Sausage Orzo is a cozy, one-pot meal that combines savory sausage with tender, rice-shaped orzo pasta that comes together in only 30 minutes. It is creamy and has a hint of spice with the addition of red pepper flakes to create a meal that will keep you coming back for a second serving. An ideal weeknight dinner that’s quick and has minimal cleanup.
I love orzo and how quick and easy it is to cook with it’s small form. For more orzo recipes you have to check out my Orzo Arugula Salad, and Creamy Parmesan Orzo.
Table of Contents
Why We Love This Sausage Orzo
- It only takes one pot and 30 minutes to make this recipe.
- This orzo is creamy, delicious, and the whole family will love it!
- Simple, wholesome ingredients for a well rounded meal.
Recipe Ingredients
Heavy Cream – The creamy element that ties the dish together.
Red Pepper Flakes – To add a little kick to this one-pot orzo recipe.
Orzo – The perfect pasta base for this recipe.
For a full list of ingredients and amounts see the recipe card below.
Variations
Protein – You can swap out the Italian sausage for Italian Chicken Sausage, ground beef, or any other protein you prefer.
Red Pepper Flakes – This is an optional ingredient. If you have smaller kids you can omit entirely where as if you prefer a more spicy kick you can add ½ teaspoon to enhance the spicy flavor.
How to Make Sausage Orzo
Step 1: In a large skillet or Dutch Oven over medium-high heat, add in the sausage and cook for 5 minutes.
Step 2: Next, add in the onions and continue cooking until the sausage has browned and the onions have softened.
Step 3: Stir in the garlic, red pepper flakes, and orzo and stir for 30 seconds.
Step 4: Next, add the chicken broth and heavy cream.
Step 5: Once the dish starts to simmer, continue cooking for 10 minutes uncovered, stirring often so the orzo doesn’t stick to the bottom of the pot. Note: You want this to be a gentle bubble and not a rolling boil.
Step 6: Then, turn off the heat, add in the parmesan and spinach and stir.
Step 7: Cover the pot for 5 minutes, then serve, and enjoy!
FAQs
If you are wanting to add more spices into this recipe I would recommend adding a little garlic powder, or onion powder, and also adding some salt to taste.
Orzo is a type of pasta that is shaped similarly to rice and is commonly used in Mediterranean and Italian cooking. Compared to traditional pasta shapes it cooks quicker and has a slightly chewy texture.
Storage Information
You can store leftovers of this sausage orzo in an airtight container in your fridge for 3-4 days. You can also freeze this recipe in an airtight container in your freezer for 2-3 months.
To reheat you can do so on the stovetop over medium heat or in the microwave until everything has warmed through. If you need you can add a splash of broth or cream to loosen everything up.
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Ingredients
- 16 oz Ground Italian Sausage - I use mild
- 1/2 cup white onion - diced
- 4 cloves garlic - minced
- 1/4 tsp red pepper flakes - optional
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup freshly shredded parmesan cheese
- 1 1/2 cups baby spinach - packed
Instructions
- In a large pot or Dutch Oven over medium-high heat, add in the sausage and cook for 5 minutes.
- Next, add in the onions and continue cooking until the sausage has browned and the onions have softened.
- Stir in the garlic, red pepper flakes, and orzo and stir for 30 seconds.
- Next, add the chicken broth and heavy cream.
- Once the dish starts to bubble, continue cooking for 10 minutes uncovered, stirring often so the orzo doesn't stick to the bottom of the pot. Note: You want this to be a gentle bubble and not a rolling boil.
- Then, turn off the heat, add in the parmesan and spinach and stir.
- Cover the pot for 5 minutes, then serve, and enjoy!
