Description
A comforting and creamy Italian Sausage Orzo dish that combines savory sausage, tender orzo pasta, fresh spinach, and rich Parmesan cheese, all cooked together in a flavorful broth and cream sauce. Perfect for a hearty weeknight dinner prepared in just 30 minutes.
Ingredients
Scale
Meat
- 16 oz Italian sausage
Vegetables & Aromatics
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 2 cups fresh baby spinach
Pasta & Grains
- 1 cup uncooked orzo pasta
Liquids & Dairy
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated Parmesan cheese
Seasoning
- Salt & pepper to taste
Instructions
- Cook the Italian sausage: Heat a soup pot over medium-high heat and cook the Italian sausage for 5 minutes, breaking it up as it browns to ensure it cooks evenly.
- Sauté the onions: Add the chopped onions to the pot with the sausage and continue cooking for another 5 minutes until the onions have softened and become translucent.
- Add garlic, red pepper flakes, and orzo: Stir in the minced garlic, crushed red pepper flakes (if using), and dry orzo pasta. Cook everything together for about 30 seconds to toast the orzo and bloom the spices.
- Simmer with broth and cream: Pour in the chicken broth and heavy cream, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes, stirring occasionally to prevent the orzo from sticking and ensure even cooking.
- Finish with Parmesan and spinach: Remove the pot from the heat. Stir in the freshly grated Parmesan cheese and fresh baby spinach. Cover the pot and let it sit for 3-5 minutes until the spinach wilts and the sauce thickens. Season with salt and pepper to taste before serving.
Notes
- For a bit of heat, the crushed red pepper flakes are optional and can be adjusted to preference.
- Ensure to stir occasionally during simmering to keep the orzo from sticking to the bottom of the pot.
- Use freshly grated Parmesan for the best flavor and melting texture.
- This dish can be made lighter by substituting heavy cream with half-and-half or whole milk, but the sauce won’t be as creamy.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
