Spicy Italian Sausage Orzo
A cozy one-pot dish featuring spicy Italian sausage, creamy orzo, and savory tomatoes, perfect for family gatherings and busy nights.
Ingredients
Main Ingredients
- 1 pound spicy Italian sausage Use fresh sausage to enhance flavor; swap with chicken sausage for a lighter option.
- 1 cup orzo pasta Rice-shaped pasta that absorbs flavors beautifully; substitute with couscous if needed.
- 1 can (14.5 oz) diced tomatoes Look for roasted tomatoes for extra depth of flavor.
- 2 cups chicken broth Homemade broth offers the best flavor, but store-bought works just as well.
- 1 medium onion, diced Adds a sweet base; yellow onion is a classic choice.
- 3 cloves garlic, minced Fresh garlic elevates the dish with aromatic intensity; use garlic powder if you're in a pinch.
- 1 teaspoon Italian seasoning A blend of basil, oregano, and thyme; can be adjusted to taste.
- Salt and pepper to taste Essential for enhancing flavors.
- 1 tablespoon olive oil A touch of good-quality oil will round out the dish perfectly.
- 1 cup spinach, chopped (optional) For a healthy twist, this nutrient-dense add-in is a delightful surprise.
Instructions
Cooking Instructions
- In a large pot over medium heat, add 1 tablespoon olive oil. When it shimmers, it’s time to add the sausage.
- Add the spicy Italian sausage, breaking it up with a wooden spoon. Sauté until it’s browned and fragrant (about 5-7 minutes).
- Toss in the diced onion and cook for an additional 3-4 minutes until softened. Then add the minced garlic, cooking for just 30 seconds to 1 minute until fragrant.
- Pour in the orzo and mix it well with the sausage and onion mixture.
- Stir in the diced tomatoes (with their juices) and the chicken broth. Bring to a gentle boil.
- Reduce the heat to a low simmer, cover, and let it cook for about 10-12 minutes, or until the orzo is tender.
- If adding spinach, stir it in now and let it wilt for about a minute. Season with salt, pepper, and Italian seasoning to taste.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of chicken broth. For longer storage, freeze the orzo in portions.