Ingredients
Scale
- 1 cup orzo pasta
- 1 pound Italian sausage, casing removed if needed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach, roughly chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Brown the sausage in a large skillet or Dutch oven over medium heat, breaking it into small pieces until no pink remains. Drain excess fat if needed.
- Sauté the chopped onion in the same pot for 3–4 minutes, until soft and translucent.
- Add the minced garlic and Italian seasoning; cook 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the orzo, reduce heat to a simmer, and cook uncovered for about 8–10 minutes, stirring occasionally.
- Pour in the heavy cream and simmer 2–3 minutes more until the sauce thickens slightly.
- Fold in the chopped spinach and cook until wilted, about 1–2 minutes.
- Season with salt and pepper to taste. Serve hot with a sprinkle of Parmesan cheese.
Notes
Use full-fat cream for the creamiest texture. Stir often to prevent sticking. Taste and salt gradually as sausage can be salty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Paleo