One Pot Spicy Italian Sausage Orzo
A creamy and comforting one-pot dish with tender orzo, savory chicken sausage, sun-dried tomatoes, shredded cheese, and spinach. This flavorful and easy recipe is perfect for a quick and satisfying dinner.
Servings: 3
Equipment
- Dutch Oven or large pot
Ingredients
- 12 oz Chicken Sausage I used fully cooked spicy Italian chicken sausage
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Red Pepper Flakes adjust to your spice preference
- 1 cup Orzo Pasta uncooked
- 4 cloves Garlic minced
- 1/4 cup Dry 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 teaspoon 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
Instructions
- 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.
Video
Notes
Note 1: For the sun-dried tomatoes, I used half of an 8 oz jar and drained the oil before using them. If your tomatoes aren’t already pre-sliced, I recommend slicing them into thinner pieces for better distribution throughout the dish.
Nutrition
Calories: 916kcal | Carbohydrates: 73g | Protein: 41g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 183mg | Sodium: 1581mg | Potassium: 1844mg | Fiber: 7g | Sugar: 20g | Vitamin A: 4797IU | Vitamin C: 26mg | Calcium: 328mg | Iron: 7mg
