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Italian Sausage Orzo

Published: / Updated: / 193 Comments

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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 Tomato Orzo with Chicken Sausage and Broccoli for a lighter option or this Lemon Chicken Orzo.

one pot orzo with Italian sausage in a white bowl

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.

Ingredients for it

  • 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! I used my Microplane to grate it for this recipe.
  • Spinach - we love adding it for a pop of freshness, but you're welcome to leave it out if you prefer

How to make orzo with Italian sausage

This is an overview, and full ingredients & instructions are in the recipe card below.

  • In a soup pot, cook the crumbled sausage meat for 5 minutes, 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 for 10 minutes, 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.
Italian sausage orzo in a yellow pot

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 it

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.
  • To reheat, simply warm it through in a small saucepan over a low heat, stirring every so often.

Try these next

creamy Italian sausage orzo in two white bowls

Questions about this Italian sausage orzo pasta recipe? Let me know in the comments below! As always, if you make one of my recipes, tag me #saltandlavender on Instagram.

one pot orzo with Italian sausage in a white bowl

Italian Sausage Orzo

This one pot Italian sausage orzo recipe is easy, creamy, and comes together fast for a comforting and delicious weeknight dinner.
4.91 from 77 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 535 kcal

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 onion has softened.
  • Stir in the garlic, red pepper flakes, and orzo, and cook for around 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.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 535kcalCarbohydrates: 23gProtein: 19gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 110mgSodium: 1000mgPotassium: 385mgFiber: 1gSugar: 3gVitamin A: 1637IUVitamin C: 6mgCalcium: 162mgIron: 2mg
Keyword Italian sausage orzo, one pot orzo, orzo with Italian sausage
Author Natasha Bull
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  1. Patti W. says

    5 stars
    OMG, I am in love with this pasta and sausage recipe. Kudos to Natasha. I have shared with everyone I know. So creamy, just the right amount of spice. I used sausage with
    cheese and parsley in it. Just wonderful. Thank you and have a great summer.

    Reply

    • Miranda @ Salt & Lavender says

      Aww thanks so much for sharing it, Patti! We're thrilled you enjoyed it! Have a wonderful summer as well 🙂

      Reply

  2. Leann says

    5 stars
    I absolutely LOVED this. It’s now going to be one of my favorite recipes. The only thing I didn’t do was added the whole amount of red pepper flakes because I don’t like a lot of spice but absolutely amazing.

    Reply

  3. Cookin Deva says

    5 stars
    What a delicious, and easy to prepare, recipe. Made exactly as written using hot Italian sausage. Will definitely be making again. Thank you for sharing.

    Reply

  4. Cindy says

    This is soooo good. Used kale as suggested in a comment. And... substituted
    fat-free 1/2 and 1/2 rather than the heavy cream. Didn't missed anything in the creaminess other than the calories. A definite keeper. Thanks for sharing 🙂

    Reply

  5. Cyn says

    This dish was fantastic. It’ll definitely be added to our rotation of weeknight dinners. I love how easy it is to whip up and the minimal cleanup efforts it requires! The hubby loved it and even asked for seconds. I did substitute the chicken broth for beef broth, so the final dish came out a little muddier in color but the spinach gave it a nice pop of color. Absolutely will make this again!

    Reply

  6. Jen says

    I made this today with Kale instead of spinach, and it was delish! I’ll definitely keep this one in rotation.
    Thanks!

    Reply

  7. Deborah Pilon says

    I made this for a family. Their pickiest eater thought it was amazing! We loved it too!

    Reply

  9. Grace says

    5 stars
    Absolutely delicious! I have never made orzo before and wanted to find a recipe that would be creamy, simple, and use the ingredients I already had. I substituted vegan cheese and oat milk and it worked PERFECTLY. I think this will become a classic in our house!

    Reply

  10. Cassie says

    5 stars
    This was delicious! A bit with the hubby and two kids. Only thing I changed was I upped the orzo amount to an entire package (2-2/3 cups) and used 1/2 and 1/2 instead of heavy cream. Because I used more pasta o increased the liquid too. Next time per the other reviews I will also try adding more vegetables as I think it can handle it! Yum!

    Reply

  11. Ari Anna says

    Hi! Is one dry cup of orzo (~180g on my scale) really enough to make 6 servings? It seems low. Typically when I make a pasta dish for me and my partner, 180g of pasta is only 2 servings worth. Is this supposed to be a side dish? Or should I consider upping the amount of orzo used? I was thinking I’d try 250g but I don’t want the dry to liquid ratio to be too off.

    Reply

    • Ari Anna says

      Thank you in advance!! Very excited to make this dish just want to make sure I have the right amounts of everything 🙂

      Reply

    • Natasha says

      Hi Ari! I have never weighed it, so I'd really hate to tell you wrong and mess up the whole recipe. I usually use measuring cups that are 250 ml (I'm in Canada). I believe an American cup is 237 ml or 8 fluid ounces... but for most recipes that aren't baked goods it's close enough to use the Canada/US sizes interchangeably. Are your cups the same size? If they are and you're weighing it after measuring to the 1 cup line, then yes, it's correct. The 6 servings are simply an estimate so I can include nutritional info for readers, but yeah, portion sizes certainly vary depending on your appetite/what it's served with etc. I would say that unless you eat a lot, this dish makes at least 4 portions. It's quite rich with the cream and sausage. I just did a Google search and one result is telling me that 1 cup uncooked orzo = 227g... but I am not sure how accurate that is. I think if you're in the 200g ballpark you will likely be fine with the recipe. Just keep an eye on it and add more liquid or cook it a little longer if needed. Let me know how it goes! 🙂

      Reply

  12. Jen says

    5 stars
    3 of my 4 VERY picky eaters asked for seconds! This is a definite keeper recipe!
    I did sub broccoli for the spinach because I was out of spinach but otherwise kept the recipe as written and it was fantastic!

    Reply

  14. Jaime says

    5 stars
    So amazing!!! We have made this so many times! Sometimes I look in the fridge and say, “Oh no!” Because I don’t have Parmesan. But hey I just use mozzarella and grated Parmesan- so delicious- thank you for this recipe that my entire family enjoys!!!

    Reply

    • Natasha says

      Hi! I don't typically like how creamy sauces or pasta freeze (can separate and the pasta can change texture and puff up), but it never hurts to try if you happen to have a portion or two of leftovers you could test.

      Reply

  16. Amy says

    5 stars
    Picky toddler approved! He skipped right over the garlic bread and ate two servings! I used 2% milk instead of cream (because that's what I had), half the cheese to lighten it up a bit more and added sliced cherry tomatoes. Definitely making it into the rotation. Thanks!

    Reply

  19. Kate says

    5 stars
    My fiance and I just made this and it was AMAZING! So creamy and delicious with so much flavor. Thank you! We then proceeded to go through your Instagram and reminisce about all the recipes of yours we've made that we LOVE! You're so talented! Keep sharing all your yumminess! 🙂

    Reply

    • Miranda @ Salt & Lavender says

      Aww we're so happy to hear that, Kate! Thrilled you and your fiancé enjoy the recipes so much 🙂

      Reply

  20. Heather says

    5 stars
    So delicious! We’ve made this a few times already since finding the recipe. On to try some of the other one pot orzo recipes!

    Reply

  23. Katie says

    5 stars
    I made this tonight and it was a hit with everyone. I used ditalini noodles, because I was out of orzo. I also added fresh san marzano tomatoes cut in half. It was delicious!

    Reply

  24. Cathy says

    5 stars
    I’ve made this fabulous recipe three or four times in the past several weeks. Delicious! Thanks for the recipe! It’s a keeper!!

    Reply

  27. Monica says

    5 stars
    This recipe is delicious, but the absolute real best thing about it, is that it's stress-free from start to finish.
    All the ingredients are simple and easy to find, and the recipe itself has simple measurements and simple prep. The directions are super easy to follow, so you can just about make this on autopilot. And then when you taste it, you're blown away like, "this easy and it's this amazing???" YEP.
    The flavors reminded me of zuppa toscana, another win.
    I used the rest of a container of chicken broth I had, and finished with veggie broth, so it ended up being about a cup of each. I also left out the crushed red pepper and sprinkled a bit when serving, since my daughter does not eat anything if it's remotely spicy.
    I'm enjoying the tiny bowl of leftovers as I type this comment because I woke up wanting to eat it for breakfast, LOL.

    Reply

  29. Tasha says

    5 stars
    Made this for a quick dinner. It did not disappoint. I didn't have chicken broth or wine, so I just used water and amped up the seasoning. Delicious!

    Reply

  30. Elizabeth Post says

    5 stars
    Delicious! Used canned coconut milk instead of heavy cream because that’s what I had on hand. Also used Italian Turkey sausage. So good!

    Reply

  31. Emily says

    5 stars
    This was GREAT and super quick and easy! The kids liked everything but the spinach. May try and replace with mushrooms or asparagus next time since they do like that. But hands down a keeper and needs no modification for an adult crowd! Served with warm bread and a vegetable side! Wonderful! Thanks for the recipe! Can’t wait to check out more of yours.

    Reply

    • Natasha says

      Fabulous!! I'm so happy that they ate it haha. Yeah, sounds like some kids like spinach and others do not! Thanks for your review, Emily. 🙂

      Reply

  32. Andrea Miller says

    5 stars
    I made this for friends and we all just loved it. I doubled the recipe and had enough for lunch the next day.
    It’s been added to my go to meals for guests. But so easy for week nights.

    Reply

  35. Jamie says

    5 stars
    Made this tonight and went with another commenters suggestion about adding sun dried tomatoes and it was amazing!! Thank you for the recipe

    Reply

  36. Christina says

    5 stars
    This dish was so quick and easy, but tasted out of this world! Thank you for sharing. I made it last week and it’s already on next weeks request list!

    Reply

  37. Melisa says

    5 stars
    I made this today with Jovial Cassava Flour Orzo and it is AMAZING! So much flavor with almost no effort at all. Thank you so much for creating and posting this recipe!

    Reply

  38. Caroline says

    5 stars
    Another tried and true great recipe! I subbed Impossible beef, and added Italian Sun dried tomatoes. Overall, such a great recipe. Flavorful and super easy to make!

    Reply

  39. Lisa says

    I am going to make this tonight and add mushrooms and some canned tomatoes. Hopefully it comes out the way it is in my head. Thanks for the recipe inspiration!

    Reply

  41. Ginger Mills says

    5 stars
    Oh my goodness! This amazing one pot dinner was to die for! So crazy easy and fast and each bite was packed with flavor. This just shot up into our top 5 favorite dinners. I made this exactly as the recipe called for except I used a couple dashes of hot sauce because the store was out of red pepper flakes. Will go to sleep a happy camper. Thanks for the great recipe!!

    Reply

  43. Janet says

    5 stars
    I made this recipe today and it was Oh-mazing!! So flavorful and delicious! I did a little more than a cup of orzo and added an extra cup of broth, everything came together heavenly!😋

    Thanks for such a tasty recipe!👌🏼🥰

    Reply

  46. Charisse Lara says

    5 stars
    Made this recipe as described and it was absolutely delicious. I wouldn’t change one thing! Thanks so much for sharing and posting on Instagram.

    Reply

  48. Jocelyne R says

    5 stars
    It was delicious! It is a simple easy quick dish to make full of flavors. You can add anything you desire as well!! My partner said it reminded him of the Zuppa Tuscana soup! I made this for our lunches and enjoyed it everytime. I will be making this more often

    Reply

    • Natasha says

      I'm so pleased you enjoyed it, Jocelyne!! I agree... it actually reminded me of Zuppa Toscana too! Thanks so much for taking the time to write a review. 🙂

      Reply

  49. AngelaML says

    5 stars
    This was delicious and easy and it even came out looking pretty much like your picture - yes! I made my usual changes of using chicken sausage, light cream, less parm cheese, more spinach and the red flakes on the side.

    My only complaint is that it did make a smaller amount of meals - about 4 (as you said up front it makes 4-6 depending). I might try to tweak it next time to add more of the orzo/broth/cream to see if I can stretch it out to 6 meals.

    I'm going to be trying another one of your gnocci recipes next week, I can't wait!

    Reply

    • Natasha says

      I'm so glad you enjoyed this one too! Yeah, with the Italian sausage, it's fairly high calorie and quite rich, so I definitely recommend a smaller serving. It's always a bit tough to gauge serving sizes since it's quite subjective.

      Reply

  50. Theresa Partin says

    5 stars
    So yummy! Used Beyond Meat's Italian sausage and served with a side of roasted cauliflower and cherry tomatoes. Big hit!

    Reply