This post may contain affiliate links. Please read our disclosure policy.
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.
This was chef’s kiss! I’ve already sent it out to some friends and will be posting it. So good!
That’s so great to hear, Janessa! Happy you enjoyed it, and thanks for passing it on 🙂
Oh.My.Yum. Thank you for sharing this delicious, easy meal! It’s fantastic!
You’re very welcome!
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!
That’s great to hear, Katie!
I’ve made this fabulous recipe three or four times in the past several weeks. Delicious! Thanks for the recipe! It’s a keeper!!
You’re welcome, Cathy! 🙂
Made this tonight and it is fantastic! Easy to prepare and so flavorful! My family loved it!
Awesome!! 🙂 Thanks for your review, Laney!
Amazing!!!!
Thank you!! 😀
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.
Hi Monica! I’m so happy you found it easy and enjoyed it. 🙂 Thank you so much for your review!!
This was excellent! Made it as is and everyone loved it, including a picky 14 year old. Will make again!
That’s great to hear, Elle!! Thanks for taking the time to write me a review. 😀
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!
I’m so glad you enjoyed it, Tasha!! 🙂
Delicious! Used canned coconut milk instead of heavy cream because that’s what I had on hand. Also used Italian Turkey sausage. So good!
So happy you enjoyed it and it worked out w. the subs! Thanks for writing me a review, Elizabeth! 🙂