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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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
I am making this today
Hope you love it, Melissa! Let me know how it goes! 🙂
This is a family favorite at our house!
I’d love to make this for a friend who just had a baby. I’m curious if you think I could fully make the recipe, spread in a disposable pan then she could reheat it in the oven? Just trying to make it as easy as possible for her to reheat but also want it to taste great! Thank you!
Hi Emily! I’m glad it’s a favorite! Hmmm… I am not sure about the oven idea but I always suggest to readers to do a test run to see if it’ll work out. I think it could work, but I’m a bit worried about it drying out maybe? There are stovetop reheating tips in the blog post, though, under “leftovers & storage”.
This was delicious! And so easy! I substituted broccoli florets instead if spinach for my husband, and also used 3/4 cup of oatmilk and cornstarch instead of heavy cream, works just as well yummy! Also used Aleppo pepper instead of chili flake, . Thank you for this recipe, it’s definitely staying in the rotation.
You’re very welcome!
Never have I made this ,that everyone doesnt love this..So GOOD
That’s wonderful to hear, Erin! 😀
Anyone make this with a different shaped pasta?
You probably could, but just keep an eye on it. You may need to add more liquid.
Delicious! I had to use a little more chicken broth. I also added roasted cherry tomatoes. Great recipe!
Thank you!
This was so delicious and very easy to follow along put together quickly. Highly recommend giving this a try and will definitely keep in my collection.
Thank you, Deanna! 😀
Excellent! Will keep as a favorite and a recipe for guests. However, my husband and I had 1 disagreement. In an effort to reduce the calories and sodium content I felt the amount of sausage could be reduced to 3/4 or maybe even 1/2 if broken down to smaller pieces for even distribution and still be quite a sufficient amount to balance out the amount of orzo but my husband who is often overindulgent said, “No way, keep it as is.” I also used low sodium chicken broth by using 1 Wyler cube plus 2 cups of water instead of 2:2 and we didn’t miss the salt at all since the sausage and Parmesan cheese offered enough salt. We love garlic but hubby has a sensitive stomach so we reduced it to 2 cloves and it was fine. If I didn’t have to tailor it to his sensitivity I personally would love to use 4 cloves. Fantastic recipe!
Thank you!!! Yes, I think you could for sure cut the sausage quantity down a bit if needed.
This is so so good. I’ve tried a lot of your dishes this one is one of my favorites. I have been lucky to find turkey Italian sausages, same thing and just take it out of the casting. This time I did drain a can of diced tomatoes and added them. Turn out really good. Thank you for all your easy weeknight recipes. I cook almost every night now.
You are very welcome, Shaina!! 😀 I’m thrilled you’ve been enjoying my recipes! Thanks for your review!
This sausage dish is probably my favorite sausage dish to date! Super delicious flavors!!
Aww thank you, Megan!