Description
This One-Pot Spinach and Sun Dried Tomato Orzo with Sausage is a hearty, flavorful meal combining tender orzo pasta, savory Italian chicken sausage, vibrant sun dried tomatoes, and fresh baby spinach. Cooked all in one pot for minimal cleanup, this dish is enhanced with Parmesan cheese and a hint of lemon juice for a perfect balance of rich and fresh flavors, making it an easy weeknight meal or comforting dinner.
Ingredients
Sausage and Oil
- 12 ounces Italian fully cooked chicken sausage, cut into coins
- 1½ Tablespoons olive oil, divided
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3-5 cloves garlic, minced
- ½ cup chopped sun dried tomatoes in oil (4 ounces)
- 4 cups baby spinach
Pasta and Broth
- 2 cups uncooked orzo pasta
- 4 cups vegetable or chicken broth
Seasonings and Extras
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup grated parmesan cheese, plus more for serving
- 2 teaspoons fresh lemon juice (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook the Sausage: Drizzle ½ tablespoon olive oil in a large pot over medium-high heat. Add the chicken sausage coins and cook, stirring occasionally, until browned on all sides, about 5 minutes. Once browned, remove the sausage from the pot and set aside in a bowl.
- Sauté the Onion: Add the remaining 1 tablespoon olive oil to the same pot and reduce heat to medium. Add the finely chopped onion and sauté until softened and translucent, about 2 to 3 minutes.
- Add Garlic: Stir in the minced garlic and continue sautéing until fragrant and lightly browned, approximately 1 to 2 minutes. Be careful not to burn the garlic.
- Add Sun Dried Tomatoes and Orzo: Add the chopped sun dried tomatoes and uncooked orzo pasta to the pot. Stir constantly for about 30 seconds to coat the orzo with the oil and release the tomato flavors.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Stir every few minutes to prevent sticking. Continue cooking until the orzo is tender and most of the liquid has been absorbed, about 6 to 8 minutes. If the broth evaporates before the orzo is fully cooked, add a little more broth or water and continue simmering.
- Combine and Season: Turn off the heat and stir in the kosher salt, ground black pepper, grated Parmesan cheese, baby spinach, browned sausage, and fresh lemon juice if using. Stir until the spinach is wilted and all ingredients are well combined.
- Adjust Seasonings and Serve: Taste the orzo and adjust seasoning with additional salt, pepper, or cheese if desired. Divide evenly into 6 bowls and garnish with extra Parmesan cheese and fresh basil if desired. Serve warm.
Notes
- The lemon juice is optional but adds a bright, balancing flavor to the richness of the cheese and sausage.
- You can substitute whole wheat or gluten-free orzo for a different dietary preference; keep an eye on the cooking time as it may vary and add liquid as needed.
- For a dairy-free option, omit the Parmesan cheese and adjust salt/seasoning to taste. Nutritional yeast can be added for a cheesy flavor replacement.
- If using whole sun dried tomatoes instead of pre-chopped, chop finely and include some of the flavored oil for enhanced taste.
- For extra creaminess, stir in soft cheeses like goat cheese, cream cheese, or a splash of heavy cream or half and half after cooking.
- Add extra vegetables like shredded zucchini or carrot with the onions, or swap spinach for chopped kale (add kale with the broth as it takes longer to cook).
- For a spicy kick, add a pinch of red pepper flakes to the oil when sautéing onions and garlic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
