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This one pot Italian sausage orzo recipe is easy, creamy, and comes together fast for a comforting and delicious weeknight dinner.
You may also like my Italian Sausage Orzo Soup or this Lemon Chicken Orzo.
Why you’ll love it
Orzo is one of my favorite pastas to cook. The way we’re preparing it here is fairly similar to a risotto, but it’s way simpler and easier than working with rice. We paired it with tasty Italian sausage, baby spinach, and a rich and creamy parmesan sauce.
This also happens to be a 30-minute one pot meal, which saves on clean-up and is handy when you don’t have a lot of time to spend in the kitchen! The little ones will also enjoy this dinner, and it’s a hassle-free way to get meat, veggies, and hearty pasta in a single dish.
What you’ll need
- Sausage – I used mild Italian sausage. You can use ground sausage meat to save time vs. buying whole sausages.
- Onion – use any variety, but we prefer Vidalia (sweet) onion
- Garlic – if you’re a big fan of garlic, feel free to add in even more
- Red pepper flakes – they don’t make this dish spicy. It just adds a gentle warmth.
- Orzo – it’s a rice-shaped small variety of pasta. You’ll find it with all the other kinds of pasta at the grocery store
- Chicken broth – to add more savory flavor to the sauce
- Heavy cream – to make the sauce creamy and luxurious
- Parmesan – I always recommend grating your own parmesan cheese. It tastes and melts much better!
- Spinach – we love adding it for a pop of freshness, but you’re welcome to leave it out if you prefer
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my Microplane to grate the parmesan for this recipe.
- This is the Le Creuset Dutch oven I use.
- I recommend this garlic press to quickly mince the garlic (no peeling or chopping), and store the rest in this handy garlic saver.
How to make Italian sausage orzo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot, cook the crumbled sausage meat, then add the onions and continue cooking for a few more minutes until browned. Stir in the garlic, red pepper flakes, and orzo, followed by the chicken broth and cream.
Bring to a boil, then reduce the heat and simmer, stirring occasionally. Take the pot off the heat and stir in the parmesan cheese and spinach, then cover for a few minutes until the spinach has wilted and the liquid has absorbed more.
Pro tip
As with any one pot pasta dish, the liquid quantities work as tested on my stove, but pots/stoves/temperatures may vary from my kitchen to yours, so if you feel like it needs more liquid, add another splash of broth or cream. If it seems too wet, let it sit for a bit longer, and it’ll soak any excess liquid up in a few minutes.
Substitutions and variations
- Want to add some heat? Use spicy Italian sausage or double the crushed red pepper flakes.
- I wouldn’t recommend subbing the heavy cream for anything with a lower fat content. It won’t thicken up the same or be as rich and tasty and may even curdle.
- Try swapping half the chicken broth with dry white wine (e.g. sauvignon blanc, pinot grigio, or chardonnay) for an elegant touch.
- Orzo is pasta, not rice, even though it looks very similar. If you want to sub the orzo for rice, you may need to adjust liquid measurements and timing since rice usually takes longer.
What to serve with Italian sausage orzo
- It’s a meal in itself, but you can absolutely serve it with a side salad. We recommend this Arugula Salad with Fennel and Cheese or mixed greens with this Creamy Balsamic Dressing.
- If you do want to go all out, try a slice of this Extra Cheesy Garlic Bread.
Leftovers and storage
- This orzo recipe will keep in the fridge for a few days, but keep in mind that it’s best when eaten fresh since the pasta will continue to absorb liquid.
- We don’t recommend freezing this one because of the dairy content, and cooked pasta can change texture when thawed.
- To reheat, simply warm it through in a small saucepan over a low heat, stirring every so often.
If you made this Italian sausage orzo pasta recipe, leave a star rating and review below! As always, if you make one of my recipes, tag me #saltandlavender on Instagram.
Italian Sausage Orzo
Ingredients
- 16 ounces Italian sausage see note
- 1/2 medium onion chopped
- 3-4 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes optional, or more to taste
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Add the sausage meat to a soup pot/Dutch oven. Over medium-high heat, cook it for 5 minutes.
- Stir in the onions and continue cooking for another 5 minutes or so, until the sausage is nicely browned and the onions have softened.
- Stir in the garlic, red pepper flakes, and orzo, and cook for 30 seconds.
- Stir in the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often (or else the orzo may stick to the bottom of the pot). You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. boil (you don't want the liquid to reduce too much before the pasta has cooked).
- Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately. See more troubleshooting tips in the notes below.
Notes
- For the sausage, you can use anything in the ballpark of 16 oz/1 lb. Here in Canada I buy a 500g pack of Johnsonville mild Italian sausages and take the meat out of the casings.
- As with any one pot pasta dish, the liquid quantities work as tested in my kitchen, but pots/stoves/temperatures can vary, so if you feel like it needs more liquid, add another splash of broth or cream. If it seems too wet, let it sit for a bit longer, and it’ll soak any excess liquid up within a few minutes.
- Orzo is pasta. If you want to make this with rice, you may have to adjust liquid measurements and cooking time (I have not tested this).
- Serves 4-6 depending on how much people eat/what else it’s served with.
- This recipe is also on page 197 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious. Will definitely make again
Wonderful! 😀 Thank you, Anna!
So good and so easy!
Thank you so much!
Made this tonight. Delicious and quick.
Wonderful!
Instant favorite. I added chopped mushrooms with the sausage. Next time might go lighter with the red pepper. Delish.
Yay!! So glad you liked it. Appreciate your review!
I would love to see more of your recipes, however, there are sooooo many pop-up ads (minimum 3 separate ads at a time) that I can only see one (sometimes two) lines of your text at any given time. Not an enjoyable experience!!!
Hi Karen! Can you please email me a screenshot natasha [at] saltandlavender [dot] com if you see this message? Ads should not be covering text, and I can’t seem to replicate this myself.
Does this freeze well?
See “leftovers & storage” in the blog post. 🙂
I make a dairy free version of this recipe. I use coconut cream in place of heavy whipping cream, add nutritional yeast for the creamy flavor andadd dairy free parm. We love this and I cook it at least once a week.
That’s awesome! I’m sure your comment will help other readers!
Delish dish… however I would cut down on the chili powder if your crowd doesn’t like the kick. I happened to love it though!
I used your recipe as a base. I skipped the sausage and started at the onion, I added seasonings too. I followed the recipe until the end. I added Parmesan, not the spinach, and rotisserie chicken. My whole family loved it.
Sounds good to me! I do have a couple chicken versions of one pot orzo on my site as well that you may enjoy!
Made this last night for my family and we LOVED it from the very first bite. It’s an easy and tasty recipe that’s getting saved as a favorite. I added 8 oz. of mushrooms (quartered) to it as well as more spinach than it called for, simply because we really like both of those things. Thanks for sharing this recipe!
That’s awesome!! 😀
This was really good and definitely a keeper! I added some lemon juice at the end to help brighten it up and it was so good!
Fantastic!! Thank you!