This creamy Italian sausage orzo pasta is a one-pot pasta dinner packed with sun-dried tomatoes, spinach, and Parmesan.
Easy, comforting, a little spicy if you’d like it, and ready in about 30 minutes. It is perfect for busy weeknight dinners, family dinners, or whenever you need something hearty, but simple.
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When the weather starts to change, I am always chasing that magical comfort food feeling. Something warm, creamy, with just the right balance of spice and fresh herbs. This one pot creamy orzo pasta recipe is one hits that spot every time.
Sweet sun-dried tomatoes, rich Parmesan, and a gentle kick of spice come together in a cozy dish you’ll crave again and again.
Spice level? Totally up to you. Use mild sausage if you prefer subtle heat, spicy sausage if you want a real kick, or add a pinch of red pepper flakes at the end for that extra zing.
Step by Step Instructions
Check out the recipe card below for more in-depth instructions for this orzo with sausage recipe.
Brown the Sausage: Cook the sausage in a large skillet over medium heat until it’s browned and fully cooked. Use a wooden spoon to break it into small pieces as it cooks. Once done, transfer sausage to a plate and set aside.
Sauté Aromatics: In the same pan, add a drizzle of oil (you can use oil from the sun‑dried tomatoes for extra flavor). Sauté the diced onion until soft, about 3‑4 minutes, then add the garlic and cook for about 1 more minute until fragrant.
Toast the Orzo: Add the orzo to the onions and garlic. Cook for 1–2 minutes, stirring often, to lightly toast the pasta and keep it from getting stuck to the bottom. This adds nuttiness and helps it hold together.
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Add Liquids & Simmer: Add chopped sun‑dried tomatoes, chicken broth, and half & half. Bring everything to a simmer. Lower the heat and simmer uncovered for 10–12 minutes. Stir occasionally, and cook until the orzo is tender and most of the liquid is gone. Be careful not to let it stick.
Return Sausage & Add Greens: Stir the browned sausage back in. Then fold in the baby spinach and Parmesan cheese. Cook just until spinach wilts and everything is creamy. Taste and season with salt & pepper (and more spice if desired).
Serve: Spoon into shallow bowls. Garnish with extra Parmesan, a sprinkle of red pepper flakes, chopped basil, or even a little lemon zest for brightness if you like and stir to combine.
Recipe Testing Notes and Tips
As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways for this weeknight orzo recipe:
- Watch the liquid. If your orzo starts to dry out before it’s fully tender, add a bit more chicken or vegetable broth (¼ cup at a time). The absorption rate can vary by brand.
- Use a flavor booster. Using oil from the sun‑dried tomato jar instead of plain oil adds flavor and a hint of richness.
- Cook spinach just until it wilts. Overcooking makes it lose both color and texture.
- Taste as you go! The salt content in sausage, broth, and Parmesan can vary a lot. Less is more at first.
Tip
Spice it your way. If using spicy sausage, reduce or omit red pepper flakes, or vice versa, so the spiciness doesn’t overwhelm unless you’re looking for spicy!
Variations
- Change the Protein: Swap sausage for ground turkey or chicken for a lighter version. Or use a vegan sausage if you prefer plant‑based.
- Dairy Alternatives: If you don’t have half & half, use whole milk and add a splash of heavy cream. Whipped cottage cheese could also help add some creaminess if you don’t have cream or whole milk.
- Different Greens: Kale, Swiss chard, or arugula work nicely instead of spinach. Just adjust cook time so leaves are tender.
- Extra Veggies: Mushrooms, bell peppers, or zucchini would all integrate well.
- Make It Spicier: Use hot Italian sausage, add red pepper flakes earlier, or serve with a spicy chili oil drizzle.
Recipe FAQs
Absolutely! Cook the dish fully, cool, then refrigerate in an airtight container. Reheat gently on the stove with a splash of broth or water to loosen. The spinach may darken slightly but still taste great.
Since orzo is a small type of pasta, you can use other small pasta shapes like ditalini or acini di pepe.
Stir occasionally as it simmers, and remove from heat just as the orzo becomes al dente. It will continue to absorb liquid slightly off the heat, so don’t overcook it in the pan.
A wide, heavy-bottomed pan helps the orzo cook evenly and gives it room to expand without clumping. Avoid nonstick pans if you’re trying to get good browning on the sausage.
Removing the casing lets the sausage break down and mix more evenly into the orzo. It gives the dish that saucy, spoonable consistency you want in a one-pan pasta.
Creamy Italian Sausage Orzo Recipe with Sun-Dried Tomatoes
This creamy Italian sausage orzo pasta is a one-pot pasta dinner packed with sun-dried tomatoes, spinach, and Parmesan. Easy, comforting, and ready in about 30 minutes.
Ingredients
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small yellow onion, finely diced
- 2–3 cloves garlic, minced
- 1 and ½ cups orzo
- ½ cup sun-dried tomatoes in oil, chopped
- 2 cups chicken broth
- ½ cup half and half
- 3 cups baby spinach
- ½ cup grated Parmesan cheese
- Salt & pepper to taste
- Optional: red pepper flakes
Instructions
- In a large skillet or sauté pan, cook sausage over medium heat until browned and cooked through. Break it up with a wooden spoon.
- In the same pan, add a drizzle of oil (from sun-dried tomatoes if you'd like) and sauté the onion until soft (3–4 minutes). Add garlic and cook 1 more minute.
- Stir in the orzo and cook for 1–2 minutes to lightly toast.
- Add the sun-dried tomatoes, chicken broth, and milk/cream. Bring to a simmer, reduce heat, and cook uncovered for about 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir the sausage back in, then fold in the spinach and Parmesan. Cook until spinach wilts and everything is creamy. Season with salt and pepper.
- Spoon into shallow bowls and top with more Parmesan, a sprinkle of red pepper flakes, chopped basil, or lemon zest if desired.
Notes
Storage
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Add a splash of broth or water when reheating to loosen the sauce.
Freezing & Reheating
• Freeze cooled portions in airtight containers for up to 2 months.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 59mgSodium: 1121mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 21g
Nutrition provided is only an estimate.
