When it comes to quick and comforting dinners, this one pot Italian sausage orzo is a game changer. It’s rich, creamy, and flavorful—yet it comes together in just 30 minutes. Perfect for busy weeknights when you want a meal that feels indulgent without keeping you in the kitchen for hours.
Why You’ll Love It
This dish is a lot like risotto in its creamy texture, but it’s much easier and fuss-free. Orzo, a small rice-shaped pasta, cooks directly in the sauce, soaking up all the delicious flavors. The addition of savory Italian sausage, fresh spinach, and Parmesan creates a hearty, well-rounded meal the whole family will love. And since it’s all made in one pot, clean-up is just as easy as the cooking process!
Ingredients You’ll Need
- Italian sausage – mild or spicy, depending on your preference. Using ground sausage meat saves prep time.
- Onion – sweet onion (like Vidalia) works beautifully, but any variety will do.
- Garlic – fresh and fragrant; feel free to add extra if you love garlic.
- Crushed red pepper flakes – optional, for a gentle heat.
- Orzo – the star of this dish, found in the pasta aisle.
- Chicken broth – gives the sauce savory depth.
- Heavy cream – creates a luscious, creamy base.
- Parmesan cheese – freshly grated for the best flavor and melt.
- Spinach – adds a pop of color and freshness.
- Salt and pepper – to balance everything out.
How to Make Creamy Italian Sausage Orzo
- Cook the sausage. In a Dutch oven or soup pot, brown the sausage over medium-high heat for about 5 minutes.
- Add onion. Stir in the chopped onion and cook until softened, about 5 minutes.
- Build flavor. Add garlic, red pepper flakes, and orzo. Cook for 30 seconds to toast the pasta slightly.
- Make the sauce. Pour in chicken broth and cream. Once it starts to bubble, reduce the heat and simmer for 10 minutes, stirring often so the orzo doesn’t stick.
- Finish it off. Remove from heat, stir in Parmesan and spinach, then cover the pot for 3–5 minutes until the spinach wilts and the sauce thickens. Season with salt and pepper, then serve hot.
Tips & Variations
- Want it spicier? Use hot Italian sausage or double the crushed red pepper flakes.
- Swap half the chicken broth for dry white wine to give it a sophisticated touch.
- For best results, don’t replace the heavy cream—it’s what makes the sauce thick and creamy.
- If the dish feels too thick, add a splash more broth or cream. If too thin, let it sit for a few minutes—it will thicken naturally.
What to Serve With It
This recipe is satisfying all on its own, but you can round out the meal with a crisp salad (like arugula with fennel and cheese) or a side of extra cheesy garlic bread.
Storage & Leftovers
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed.
- Freezing isn’t recommended since dairy and cooked pasta don’t hold up well after thawing.
- Italian Sausage Orzo
- Ingredients
- 16 oz Italian sausage (mild or spicy, casing removed if needed)
- 1/2 medium onion, chopped
- 3–4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach, packed
- Salt & pepper, to taste
- Instructions
- In a large pot or Dutch oven, cook sausage over medium-high heat for 5 minutes.
- Add onion and cook another 5 minutes until softened and sausage is browned.
- Stir in garlic, red pepper flakes, and orzo. Cook 30 seconds.
- Pour in chicken broth and cream. Once bubbling, reduce heat and simmer uncovered for 10 minutes, stirring often.
- Remove from heat. Stir in Parmesan and spinach. Cover for 3–5 minutes until spinach wilts and sauce thickens.
- Season with salt and pepper. Serve hot.