This one pot sausage and orzo is rich, cozy, and packed with simple ingredients that cook together in one pan. The orzo soaks up all the flavor from the sausage, garlic, and broth, and it’s finished with parmesan and cream for a rich and comforting bite.
Why You Need To Make This One Pot Sausage Meal
- Dinner in one pan: Everything cooks together, so you can focus on getting food on the table without juggling multiple pots and pans.
- No separate sides needed: You have protein, pasta, and greens all built in, which saves time and keeps things simple.
- Big flavor without extra work: The sausage, garlic, and broth build a rich base, and the parmesan and cream finish it off so you do not need to add much else.
I make one-pot pastas like this all the time, so I know exactly how to build layers of flavor without overcomplicating the process. Recipes like my Sloppy Joe Pasta and Chicken Parm Pasta are staples in my kitchen, and this sausage and orzo follows that same approach with simple ingredients and a rich, comforting result.
Ingredients and Substitutions
- Italian sausage – You can use spicy sausage if you want more heat, or turkey sausage for a lighter option.
- Yellow onion – White onion works just as well.
- Tomato paste – No substitutions.
- Garlic – Fresh is best, but jarred minced garlic works in a pinch.
- Red chili flakes – Optional for heat, or skip if you prefer it mild.
- Orzo pasta – No substitutions.
- Chicken broth – Vegetable broth can be used instead.
- Baby spinach – Kale can be used, just let it cook a bit longer.
- Parmesan – Pecorino Romano works as a substitute.
- Heavy cream – Half and half can be used for a lighter option.
- Salt and pepper – To taste.
Mandy’s Top Tip
Take the time to brown the sausage really well until it starts to caramelize, because that is where a lot of the flavor builds. Once you add the broth, scrape up all the browned bits from the bottom of the pan so that flavor gets worked into the orzo.
Tips for Success
Toast the orzo: Let the orzo cook in the pan for a minute before adding the broth to bring out a slightly nutty flavor.
Stir occasionally: Orzo can stick to the bottom, so give it a stir every few minutes to keep it cooking evenly.
Remove from heat before finishing: Take the pan off the heat before adding the cream and parmesan so the sauce stays smooth and does not separate.
How to Make Orzo with Sausage
This recipe is simple to make. First, brown the sausage and cook the onion until softened, then stir in the garlic, tomato paste, and orzo. Add the broth and let the orzo cook until tender, then finish with spinach, cream, and parmesan for a rich, cohesive dish.
Cook the onions and sausage.
Toast the orzo.
Covered and simmer.
Add the tomato paste and garlic.
Add the chicken broth.
Stir in the spinach and cheese.
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More One Pot Sausage Recipes
These recipes focus on simple ingredients and bold flavor, using sausage as the base.
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Orzo with Sausage Recipe
Ingredients
- 1 pound mild Italian sausage
- 1/2 large yellow onion diced
- 1 1/2 tablespoons tomato paste
- 3 cloves garlic minced
- 1/2 teaspoon red chili flakes (optional)
- 1 cup dry orzo pasta
- 2 1/2 cups low-sodium chicken broth
- 5 ounces baby spinach
- 1/2 cup parmesan grated
- 1/4 cup heavy cream
- salt and pepper to taste
Instructions
- Heat a large pan over medium heat. Add the sausage and diced onion and cook, breaking up the sausage, until browned, and the onion is softened.
- Stir in the garlic, tomato paste, and red chili flakes and cook for about 1 minute.
- Add the orzo and stir to coat it in the mixture. Let it toast for 1 to 2 minutes.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan.
- Bring to a simmer, then reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most o
- f the liquid is absorbed.
- Stir in the spinach and let it wilt.
- Remove the pan from the heat, then stir in the parmesan and heavy cream until smooth.
- Season with salt and pepper to taste and serve.
Notes
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze in a sealed container for up to 3 months. Keep in mind the texture of the orzo may soften after thawing.
- Reheat: Reheat on the stove over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce as needed.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.