Sausage Orzo Recipe
Brighten your day with this Sausage Orzo recipe. Italian Sausage cooked in creamy orzo with fresh spinach for a meal everyone will love!
Servings: 6 servings
Calories: 537kcal
Equipment
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!
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 23g | Protein: 19g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 110mg | Sodium: 997mg | Potassium: 377mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1378IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 2mg
