This Orzo with Italian Sausage and Spinach is a cozy, one-pan-style comfort dish that comes together in under 30 minutes. Tender orzo is tossed with savory Italian sausage, sweet onions, garlic, and a generous handful of fresh spinach, then finished with Parmesan for a creamy, cheesy finish. It’s simple, hearty, and perfect for busy weeknights.
Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (mild or hot)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped (loosely packed)
- 1 cup chicken broth (low sodium preferred)
- 1/2 cup grated Parmesan cheese (plus extra for serving, optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for heat)
Instructions
- Bring a large pot of generously salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well and set aside.
- While the orzo cooks, heat the olive oil in a large skillet over medium heat.
- Add the Italian sausage, breaking it apart with a spoon or spatula. Cook for 5–7 minutes, stirring occasionally, until browned and cooked through with no pink remaining. Drain excess fat if needed.
- Stir in the chopped onion and cook for 2–3 minutes, until softened and translucent.
- Add the minced garlic and cook for 30–60 seconds, just until fragrant, stirring often so it doesn’t burn.
- Add the chopped spinach to the skillet. Cook for about 2 minutes, stirring, until the spinach is wilted.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Add the drained orzo to the skillet and toss to combine everything evenly.
- Sprinkle in the grated Parmesan cheese, stirring until it melts and lightly coats the orzo and sausage mixture.
- Taste and season with salt, freshly ground black pepper, and a pinch of red pepper flakes, if using.
- Let the mixture cook together for another 2–3 minutes, stirring, until heated through and slightly thickened. Serve warm, with extra Parmesan if desired.
Variation
- Use hot Italian sausage and a generous pinch of red pepper flakes for a spicy version with extra kick.
- Swap the spinach for chopped kale or Swiss chard, cooking a few extra minutes until the greens are tender.
- Make it lighter by using chicken or turkey Italian sausage and part-skim Parmesan, or add extra veggies like bell peppers, mushrooms, or cherry tomatoes.
Cooking Notes
- Cook the orzo just to al dente so it stays pleasantly firm when tossed with the sausage and broth.
- Brown the sausage well; those browned bits at the bottom of the pan add deep, savory flavor to the finished dish.
- Add the garlic toward the end of sautéing so it softens and becomes fragrant without burning or turning bitter.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil to balance the richness of the sausage and Parmesan.
- Pair with warm crusty bread or garlic bread to soak up any extra sauce in the pan.
- Finish each serving with an extra sprinkle of Parmesan, a drizzle of good olive oil, and a squeeze of fresh lemon for brightness.
Tips
- Prep and chop your onion, garlic, and spinach while the water comes to a boil to keep the total cook time short.
- If you prefer a looser, more risotto-like texture, add an extra 1/4–1/2 cup of broth and stir just before serving.
- Taste as you go, especially before adding more salt sausage, broth, and Parmesan are all naturally salty.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 24 g
- Sodium: 820 mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes. Cook as directed, cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to loosen. - Can I freeze this orzo dish?
You can freeze it for up to 2 months, though the pasta may soften slightly. Thaw overnight in the fridge, then reheat on the stovetop with a bit of extra broth. - What type of Italian sausage works best?
Any uncooked Italian sausage (mild or hot) works well. Pork sausage is classic, but chicken or turkey Italian sausage are great lighter options. - Can I make this without cheese?
Yes. Simply omit the Parmesan or use a dairy-free Parmesan-style cheese. You may want to add a drizzle of olive oil or a spoonful of vegan butter for richness.
Conclusion
This Orzo with Italian Sausage and Spinach is everything you want in a weeknight dinner hearty, flavorful, and on the table in about 25 minutes. Savory sausage, tender pasta, and fresh greens come together in a single comforting skillet. Keep it as-is for a cozy meal, or customize with your favorite veggies and spice level.
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Orzo with Italian Sausage and Spinach
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Orzo with Italian Sausage and Spinach is a cozy, one-pan-style comfort dish that comes together in under 30 minutes. Tender orzo is tossed with savory Italian sausage, sweet onions, garlic, and a generous handful of fresh spinach, then finished with Parmesan for a creamy, cheesy finish. It’s simple, hearty, and perfect for busy weeknights.
Ingredients
Scale
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (mild or hot)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped (loosely packed)
- 1 cup chicken broth (low sodium preferred)
- 1/2 cup grated Parmesan cheese (plus extra for serving, optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for heat)
Instructions
- Bring a large pot of generously salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well and set aside.
- While the orzo cooks, heat the olive oil in a large skillet over medium heat.
- Add the Italian sausage, breaking it apart with a spoon or spatula. Cook for 5–7 minutes, stirring occasionally, until browned and cooked through with no pink remaining. Drain excess fat if needed.
- Stir in the chopped onion and cook for 2–3 minutes, until softened and translucent.
- Add the minced garlic and cook for 30–60 seconds, just until fragrant, stirring often so it doesn’t burn.
- Add the chopped spinach to the skillet. Cook for about 2 minutes, stirring, until the spinach is wilted.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Add the drained orzo to the skillet and toss to combine everything evenly.
- Sprinkle in the grated Parmesan cheese, stirring until it melts and lightly coats the orzo and sausage mixture.
- Taste and season with salt, freshly ground black pepper, and a pinch of red pepper flakes, if using.
- Let the mixture cook together for another 2–3 minutes, stirring, until heated through and slightly thickened. Serve warm, with extra Parmesan if desired.
Notes
- Use low-sodium chicken broth and adjust added salt to control overall sodium.
- If the mixture seems dry after adding the orzo and cheese, splash in a bit more broth or a spoonful of reserved pasta water.
- For extra creaminess, stir in a tablespoon or two of heavy cream or a small knob of butter at the end.
- This dish thickens as it sits; loosen leftovers with a splash of broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 3 g (approx.)
- Sodium: 820 mg (approx.)
- Fat: 24 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 14 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 35 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 24 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: orzo with Italian sausage and spinach, easy orzo skillet, sausage and spinach pasta, weeknight dinner, one-pan pasta