Italian Sausage Orzo That's a One-Pot Weeknight Savior (Ready in 45 Minutes)
This one-pot Italian sausage orzo is creamy, savory, and completely doable on a busy weeknight. Toasted orzo in rendered sausage fat makes all the difference.
Equipment
- Deep skillet or Dutch oven with lid
- Wooden Spoon
- Box Grater
Ingredients
- 1 lb Italian sausage (mild or hot)
- 1 cup orzo
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1/2 cup dry white wine (or extra broth)
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
For serving:
- to taste fresh basil and cracked pepper
Instructions
- Brown the sausage: Heat a deep skillet or Dutch oven over medium-high. Add 1 lb Italian sausage and break into small pieces. Cook until deeply browned and fat has rendered, 6-8 minutes. Do not drain the fat.
- Cook aromatics: Reduce heat to medium. Add the sun-dried tomatoes, 4 minced cloves garlic, and (if using) 1 small diced onion. Cook 3-4 minutes until onion is soft and translucent.
- Toast the orzo: Add 1 cup dry orzo to the pan. Stir to coat in fat and let toast, stirring constantly, about 2 minutes until golden and nutty-smelling.
- Deglaze: Pour in 1/2 cup dry white wine (or extra broth). Stir and scrape up browned bits. Let bubble 1 minute.
- Simmer: Add 3 cups chicken broth, and a pinch each of salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, stirring once halfway.
- Finish: Turn off heat. Stir in 2 cups fresh spinach and 1/2 cup grated Parmesan until spinach is wilted and cheese is melted. Taste and adjust seasoning.
- Serve: Spoon into bowls, top with fresh basil and cracked pepper. Drizzle with olive oil if desired.
Notes
Don't skip toasting the orzo — it develops nutty depth. Season the sausage as it browns with a pinch of fennel seed and red pepper flake. Orzo cooks quickly; set a timer for 12 minutes and check, adding a splash of broth if it gets too thick. Store leftovers in the fridge for up to 5 days; reheat with a splash of broth.