Go Back
One Pot Orzo with Sausage and Spinach served in a white bowl, topped with Parmesan and black pepper

One Pot Orzo with Sausage and Spinach

This One Pot Orzo with Sausage and Spinach is a time-saving delight that combines protein-packed sausage and fiber-rich spinach for a creamy, delicious meal in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces mild Italian chicken sausage
  • ½ medium yellow onion, chopped
  • 1 cup frozen corn kernels
  • 1 cup dry orzo
  • 3 cups low sodium chicken broth
  • 3 cups packed baby spinach
  • ¼ cup freshly grated Parmesan
  • Freshly ground black pepper

Equipment

  • Heavy-bottom pot
  • Wooden spoon or spatula
  • grater

Method
 

  1. Remove the sausage from the casing and crumble it directly into a heavy-bottom pot or Dutch oven.
  2. Cook over medium-high heat for 5 minutes, using a wooden spoon to break it into pieces as it browns.
  3. Stir in the chopped onion and frozen corn. Sauté for 10 minutes until the onion softens and everything starts to caramelize.
  4. Add the dry orzo and chicken broth. Stir to combine, then bring to a boil.
  5. Reduce the heat to medium-low and let it simmer for about 10 minutes, stirring every few minutes to prevent the orzo from sticking to the bottom of the pot.
  6. Once the orzo is tender, remove the pot from heat. Stir in the baby spinach, then cover the pot for a couple of minutes to allow the spinach to wilt.
  7. Top with freshly grated Parmesan and a few cracks of black pepper. Serve immediately and enjoy!

Notes

Pro tip: If you don’t have frozen corn, canned corn works just as well—just drain it first!