If you're looking for a quick and flavorful one-pot dinner then it's your lucky day because this One Pot Spicy Italian Sausage Orzo recipe is just what you need! Combining savory chicken sausage, creamy orzo pasta, and the bold flavors of sun-dried tomatoes and spinach, this dish is a comforting and satisfying meal that’s perfect for busy weeknights. With just one pot to clean, this easy one-pot pasta recipe simplifies dinner without sacrificing taste.

Not only is this one-pot orzo recipe quick and easy, but it’s also incredibly versatile. The rich combination of cream, a blend of parmesan and asiago cheeses, spicy Italian sausage, and tender orzo makes for a deliciously hearty meal, while the spinach and sun-dried tomatoes add freshness to each bite. Keep reading to learn how to make this comforting pasta recipe.

Watch how to make it here!

What ingredients do I need to make this One Pot Spicy Italian Sausage Orzo?

• 12 oz Chicken Sausage, I used fully cooked spicy Italian chicken sausage
• 1 tsp Extra Virgin Olive Oil
• 1/2 tsp Onion Powder
• 1/2 tsp Red Pepper Flakes, adjust to your spice preference
• 1 cup Orzo, uncooked
• 4 cloves Garlic, minced
• 1/4 cup White Wine, Use a dry variety like Sauvignon Blanc or Pinot Grigio
• 2 cups Chicken Broth, No salt added or reduced sodium
• 1 cup Heavy Cream, Substitute with milk or half and half for a lighter option
• 4 oz Sun-Dried Tomatoes, About half of an 8 oz jar (see Note 1)
• 1/2 tsp Italian Seasoning
• 3 oz Baby Spinach, about a couple large handfuls
• 1/4 cup Parmesan Cheese, grated; additional to serve
• 1/4 cup Asiago Cheese, grated (or use all parmesan cheese)
• Kosher Salt & Black Pepper, to taste

How do I make the recipe?

Slice the chicken sausage into 1/4-inch pieces. Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the sausage slices and cook for about 5 minutes, stirring occasionally, until evenly browned on all sides.

Stir in the onion powder, red pepper flakes, uncooked orzo, and minced garlic. Cook for 1-2 minutes, allowing the garlic to become fragrant and the orzo to toast slightly.

Pour in the white wine to deglaze the pan, scraping up any browned bits. Then, add the chicken broth and heavy cream. Stir in the sun-dried tomatoes, Italian seasoning, and kosher salt and black pepper to taste. Cook for 10-15 minutes, stirring occasionally, until the orzo is tender and fully cooked. Add additional water or broth as needed if the liquid absorbs before the orzo is fully cooked.

Once the orzo is cooked, remove the pan from heat. Stir in the spinach and cheese until well combined. If needed, cover with a lid for a couple of minutes to allow the cheese to melt and the spinach to wilt.

Divide the orzo among bowls and serve immediately, topped with extra cheese if desired.

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