One Pot Italian Sausage Orzo

Made entirely in one pot, this Italian sausage orzo is packed full of tender orzo, flavorful sausage bits, and lots of gooey cheese. - on the table in 40 minutes and perfect for a weeknight!

5 from 1 vote

Made entirely in one pot, this Italian sausage orzo is packed full of tender orzo, flavorful sausage bits, and lots of gooey cheese. - on the table in 40 minutes and perfect for a weeknight!

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 326kcal

Ingredients

1 tablespoon olive oil
1 lb sweet Italian sausage, casing removed
1 medium yellow onion, finely diced
3 medium cloves garlic, minced
12 oz uncooked orzo
1 can (15 oz) crushed tomatoes
1 can (15 oz) petite diced tomatoes
2-1/2 cups chicken broth
1 bay leaf
1-1/2 cups baby spinach
Salt and pepper to taste
1 cup shredded low-moisture mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil

Instructions

Heat vegetable oil in a Dutch oven or medium pot over medium-high heat. Add Italian sausage and break up with a spoon, cooking until no longer pink. Transfer to a bowl and set aside for a moment.
In same pot over medium-high heat, saute onion in pot drippings until just tender. Add garlic and orzo and cook 1-2 minutes until orzo is lightly toasted.
Add crushed tomatoes, diced tomatoes, chicken broth, bay leaf, and browned sausage to pot and stir until evenly combined. Bring to a simmer over medium heat, then reduce heat to medium-low and allow to simmer 10-15 minutes, stirring occasionally until most of the liquid is reduced and orzo is tender.
Discard bay leaf. Stir spinach into orzo until wilted and season orzo with salt and pepper to taste. Top with cheeses, cover pot, and allow to sit 5 minutes until cheese is melted. Optionally, broil cheese under high 1-2 minutes to brown cheese.
Remove orzo from heat and top with basil. Serve warm and enjoy!

Notes

Storing Instructions

Store orzo in refrigerator up to 6 days.

Nutrition