Creamy, savory and packed with flavor, this sausage and spinach orzo is the kind of dinner you'll want to keep in your regular weeknight rotation. Everything comes together in one pan with Italian sausage, browned mushrooms, tender orzo, spinach and Parmesan for a comforting meal that's ready in about 35 minutes.
As a cookbook author and professional recipe developer, I love recipes that deliver restaurant-quality flavor without making weeknight dinner complicated. Browning the sausage and mushrooms gives this dish plenty of savory flavor, while cooking the orzo directly in chicken broth creates a naturally creamy texture. A small splash of cream and Parmesan at the end makes it even better.
It's hearty enough to serve on its own, but I also love pairing it with a simple green salad or roasted vegetables for an easy dinner.
If you love easy orzo recipes, try my One Pot Broccoli Orzo, Chorizo Orzo, or Cheesy Orzo next.
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Why You'll Love This Recipe
- Easy weeknight dinner:Â This sausage orzo takes about 35 minutes from start to finish and is made almost entirely in one pan.
- So much flavor:Â Italian sausage, deeply browned mushrooms, garlic and Parmesan give the dish rich, savory flavor with very little effort.
- Creamy without being too heavy: The starch from the orzo naturally thickens the chicken broth as it cooks. Just ¼ cup of heavy cream finishes the sauce without making the dish overly rich.
- Complete meal:Â Sausage, pasta, mushrooms and spinach make this satisfying enough to serve as dinner all on its own.
- Easy to customize:Â Use mild or hot Italian sausage, swap the greens or add extra vegetables depending on what you have on hand.
Ingredients
Here are the ingredients you will need to make this creamy sausage and spinach orzo:
- Italian sausage:Â Use 1 pound of mild or hot Italian sausage with the casings removed. I like pork Italian sausage for the most flavor.
- Cremini mushrooms:Â Browning the mushrooms adds a deep, savory flavor to the orzo.
- Yellow onion:Â A small diced yellow onion adds sweetness and depth.
- Garlic:Â Fresh minced garlic adds plenty of Italian flavor.
- Red pepper flakes:Â These are optional, but I love adding a small amount for subtle heat.
- Kosher salt and black pepper:Â Season to taste depending on how salty your sausage and chicken broth are.
- Orzo:Â Orzo is a small rice-shaped pasta. Cooking it directly in the broth helps create the creamy consistency of this dish.
- Chicken broth:Â The orzo cooks directly in the broth, absorbing all of that savory flavor.
- Heavy cream:Â A small amount gives the finished orzo a silky texture.
- Parmesan cheese:Â Use finely grated Parmesan so it melts smoothly into the sauce.
- Baby spinach:Â Fresh spinach wilts into the orzo during the final few minutes of cooking.
- Fresh herbs:Â Finish with chopped Italian parsley or fresh basil.
How to Make Sausage and Spinach Orzo
Brown the Sausage
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and cook for 5 to 7 minutes, breaking it into small pieces, until browned and cooked through. Transfer the sausage to a plate, leaving the drippings in the pan.
Cook the Vegetables
Add the olive oil if the pan looks dry. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until browned and any released liquid has evaporated. Add the onion and cook for another 3 to 4 minutes, until softened. Stir in the garlic, red pepper flakes, salt and black pepper. Cook for about 30 seconds, until fragrant. Add the dry orzo and cook for 1 minute, stirring frequently.
Simmer
Pour in the chicken broth and return the cooked sausage to the pan. Bring to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring frequently, until the orzo is tender and most of the broth has been absorbed. Add an extra splash of broth if the pan becomes dry before the orzo is fully cooked. Reduce the heat to low. Stir in the heavy cream, Parmesan and spinach. Cook for 2 to 3 minutes, stirring, until the spinach has wilted and the sauce is creamy.
Serve
Taste and adjust the salt and black pepper as needed. Divide among bowls and finish with additional Parmesan and chopped parsley or basil.
Tina's Tips and Tricks
- Brown the mushrooms well:Â Give the mushrooms enough time for their moisture to evaporate and the edges to brown. This creates much more flavor than simply cooking them until soft.
- Stir frequently:Â Orzo can easily settle onto the bottom of the pan as it cooks. Stir it regularly to prevent sticking and help it cook evenly.
- Don't overcook the orzo:Â Cook until just al dente. The pasta will continue absorbing liquid as it sits.
- Keep it slightly loose:Â The finished sausage orzo should look a little saucier than you think it needs to be when you remove it from the heat. It will thicken considerably after a few minutes.
- Add broth as needed:Â Different pans and brands of orzo can absorb liquid differently. If your orzo isn't tender but the pan looks dry, add chicken broth a few tablespoons at a time.
- Grate the Parmesan finely:Â Finely grated cheese incorporates into the sauce much more easily than thick, pre-shredded Parmesan.
Substitutions and Variations
- Sausage:Â Use mild or hot Italian sausage depending on your preference. A combination of both is great too. Italian chicken or turkey sausage can also be used.
- Mushrooms:Â White button mushrooms can be substituted for cremini mushrooms. For an even richer mushroom flavor, try a blend of cremini and shiitake mushrooms.
- Spinach:Â Baby kale can be substituted for the spinach. It may need an extra minute or two to soften.
- Cream:Â For a slightly lighter version, substitute half-and-half for the heavy cream. You can also omit the cream entirely for a less rich dish.
- Cheese:Â Pecorino Romano can be substituted for some or all of the Parmesan for a saltier, sharper flavor.
- Spicy sausage orzo:Â Use hot Italian sausage and increase the red pepper flakes for more heat.
What to Serve With Sausage and Spinach Orzo
Because this creamy sausage orzo has protein, pasta and vegetables all in one pan, you really don't need much alongside it.
I like serving it with a simple green salad dressed with lemon and olive oil to balance the creamy pasta. Roasted broccoli, asparagus or green beans would also be delicious.
For an easy Italian-inspired dinner, add warm crusty bread for soaking up any creamy Parmesan sauce left in the bowl.
Frequently Asked Questions
Yes. Italian chicken sausage works well in this recipe. If you're using raw sausage, cook it according to the instructions just as you would pork sausage. If your sausage is already fully cooked, you only need to brown and warm it before continuing with the recipe.
Orzo tends to settle as it cooks, especially in one pot recipes. Keep the mixture at a gentle simmer rather than a hard boil and stir frequently, scraping along the bottom of the pan.
I recommend sticking with orzo for this recipe. Other pasta shapes have different cooking times and require different amounts of liquid, so they won't necessarily work as a direct one-to-one substitution. If you need to make a substitution, you can try pastina or ditalini.
Storage and Reheating
- Refrigerator:Â Store leftover sausage and spinach orzo in an airtight container in the refrigerator for up to 4 days.
- Reheating:Â Reheat gently in a skillet or saucepan over medium-low heat. Add a splash of chicken broth or cream and stir frequently until warmed through. You can also reheat individual portions in the microwave.
- Freezing:Â I don't recommend freezing this recipe. The orzo can become very soft after freezing, thawing and reheating, and the creamy sauce will have the best texture when enjoyed fresh or refrigerated.
One Pot Easy Sausage and Spinach Orzo Recipe
Ingredients
- 1 pound mild or hot Italian sausage casings removed
- 1 tablespoon extra virgin olive oil if needed
- 10 ounces cremini mushrooms sliced
- 1 small yellow onion diced
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 1½ cups dry orzo
- 3 cups chicken broth plus more as needed
- ¼ cup heavy cream
- ½ cup finely grated Parmesan cheese plus more for serving
- 4 cups baby spinach
- Chopped Italian parsley or fresh basil for serving
Instructions
- Brown the sausage. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and cook for 5 to 7 minutes, breaking it into small pieces, until browned and cooked through. Transfer the sausage to a plate, leaving the drippings in the pan.
- Cook the mushrooms and onion. Add the olive oil if the pan looks dry. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until browned and any released liquid has evaporated. Add the onion and cook for another 3 to 4 minutes, until softened.
- Add the garlic and orzo. Stir in the garlic, red pepper flakes, salt, and black pepper. Cook for 30 seconds. Add the dry orzo and cook for 1 minute, stirring frequently.
- Simmer the orzo. Pour in the chicken broth and return the sausage to the pan. Bring the mixture to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring frequently, until the orzo is tender and most of the broth has been absorbed. Add an extra splash of broth as needed if the pan becomes dry before the orzo is fully cooked.
- Finish the dish. Reduce the heat to low. Stir in the heavy cream, Parmesan, and spinach. Cook for 2 to 3 minutes, stirring, until the spinach has wilted and the sauce is creamy.
- Serve. Taste and adjust the salt and pepper as needed. Divide among bowls and top with additional Parmesan and parsley or basil.
Notes
- Mild or hot Italian sausage both work well. Use hot sausage for a spicier dish or a combination of the two.
- Brown the mushrooms until their moisture has evaporated so they develop deeper flavor instead of steaming.
- Stir the orzo frequently while it cooks to prevent it from sticking to the bottom of the pan.
- The orzo should still look slightly loose when you remove it from the heat. It will continue to thicken as it rests.
- Add more broth a few tablespoons at a time if the orzo needs additional liquid while cooking.
- Finely grated Parmesan melts more smoothly into the sauce than coarsely shredded cheese.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Jessica Formicola says
One pot meals are the best! We love orzo, so I can't wait to try this for dinner soon!
Tasting With Tina says
I agree! I hope you love it!
Angela says
I love one pot meals. Great recipe!
Tasting With Tina says
They're a lifesaver!! Thank you so much!
Kim Guzman says
Looks great! I can't wait to try it. Super easy weeknight recipe.
Tasting With Tina says
Thank you so much, let me know how you like it!
Natalie says
Looks really delicious. Lovely dinner idea. I'm going to save this on my list to try. Thanks!
Tasting With Tina says
Yay! You'll love it!
Debra says
So easy and so delicious.
Tasting With Tina says
So happy you enjoyed!
Cedar S says
This dish was so incredibly easy and tasted INCREDIBLE. I added fresh herbs, sun dried tomatoes and topped with parmesan. It was out of this world.
Christina Musgrave says
Love those additions! It's such a good one for meal prep!