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This One-Pan Italian Sausage and Orzo is made with simple pantry ingredients that deliver major flavor. It comes together in just about 30 minutes from start to finish!
My kids aren’t super picky eaters, but I’m still always trying to think of ways to give them lean sources of protein and dark, leafy greens in a format that I know they’ll just love. That’s why this one-skillet is such a hit in our house. It’s packed with flavor-forward Italian chicken sausage and lots of fresh baby spinach, which I feel good about serving to them. Still, it’s super creamy and satisfying, thanks to a jar of marinara sauce, some heavy cream (or coconut milk), and plenty of grated Parm. Possibly the best part is that it comes together entirely in one skillet on the stovetop, which makes my life easier after a busy day. And these days, that seems to be pretty much all of them!
I can also attest that it makes incredible leftovers if you’re lucky enough to have any!
I like to make this dish with orzo, which is a type of pasta that almost resembles long-grain white rice, but honestly it would be delicious with another small pasta like ditalini or annellini (aka spaghetti-os). You can also swap in a different type of sausage if you want a different flavor profile. It’s endlessly adaptable and guaranteed to be delicious any way you make it.
Ingredients:
- Extra Virgin Olive Oil
- Italian Chicken Sausage
- Yellow Onion
- Red Bell Pepper
- Garlic Cloves
- Orzo Pasta
- Dry White Wine
- Jarred Marinara Sauce
- Chicken Broth
- Garlic Powder
- Paprika
- Italian Seasoning
- Crushed Red Pepper Flakes
- Kosher Salt
- Freshly Ground Black Pepper
- Heavy Cream
- Baby Spinach
- Parmesan Cheese
- Freshly Squeezed Lemon Juice
- Fresh Basil Leaves
step-by-step:
step one: cook the sausage
Heat the oil in a large, deep skillet over medium heat. Add the sliced chicken sausage and cook, turning occasionally, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the sausage to a plate and set aside.
step two: sauté the onions and peppers
If the skillet seems dry, add 1 more tablespoon oil. Add the onions and red bell pepper and sauté until softened, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes. Add the garlic and cook just until fragrant, about 1 minute.
step three: toast the orzo
Stir in the orzo and toast for 1 to 2 minutes, stirring constantly. Pour in the white wine and let it simmer until mostly reduced, about 2 minutes.
step four: add the spices and cook
Add the marinara, chicken broth, garlic powder, paprika, Italian seasoning, crushed red pepper flakes, salt, and pepper. Stir to combine and bring to a gentle simmer (about medium-low heat). Cook uncovered, stirring occasionally, until the orzo is tender and the liquid has reduced into a thickened sauce, about 12 minutes.
step five: make it creamy
Add the heavy cream, spinach, Parmesan, and lemon juice and stir until the spinach wilts and the Parmesan is well combined, 1 to 2 minutes. Taste and add more salt, if desired.
step six: add the basil and serve
Return the sausage to the skillet and stir until warmed through. Remove from the heat, finish with fresh basil, and serve warm.
recipe faqs:
Yes! You can swap the heavy cream for coconut milk and omit the grated Parmesan cheese. I promise it’ll still be delicious!
Of course! Just note that you might need to adjust the seasonings to taste since pork sausage will naturally be fattier and more flavorful than chicken sausage.
Want a little more heat? Use spicy chicken or pork sausage!
I love Jovial Foods brown rice orzo, which makes this dish naturally gluten-free!
The next time you’re looking for an easy and cozy dinner recipe that the whole family will love, you’ve got to try this One-Pan Italian Sausage and Orzo. Leave a comment below once you make it and let me know what you think!
looking for more one-skillet pasta recipes? try these!
One-Pot Italian Shells and Cheese
Creamy Sausage Rigatoni with Saffron
One-Pan Italian Sausage and Orzo
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more if needed
- 12 ounces Italian chicken sausage, sliced into thin rounds
- 3/4 cup finely diced yellow onion (from about 1/2 medium onion)
- 1/2 cup finely diced red bell pepper (from about 1 red bell pepper)
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 1/2 cup dry white wine
- 3/4 cup jarred marinara
- 2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 2 cups roughly chopped baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- fresh basil leaves, torn, for finishing
Instructions
- Heat the oil in a large, deep skillet over medium heat. Add the sliced chicken sausage and cook, turning occasionally, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the sausage to a plate and set aside.
- If the skillet seems dry, add 1 more tablespoon oil. Add the onions and red bell pepper and sauté until softened, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes. Add the garlic and cook just until fragrant, about 1 minute.
- Stir in the orzo and toast for 1 to 2 minutes, stirring constantly. Pour in the white wine and let it simmer until mostly reduced, about 2 minutes.
- Add the marinara, chicken broth, garlic powder, paprika, Italian seasoning, crushed red pepper flakes, salt, and pepper. Stir to combine and bring to a gentle simmer (about medium-low heat). Cook uncovered, stirring occasionally, until the orzo is tender and the liquid has reduced into a thickened sauce, about 12 minutes.
- Add the heavy cream (or coconut milk), spinach, Parmesan, and lemon juice and stir until the spinach wilts and the Parmesan is well combined, 1 to 2 minutes. Taste and add more salt, if desired.
- Return the sausage to the skillet and stir until warmed through. Remove from the heat, finish with fresh basil, and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
This was so easy and so delicious! I used coconut milk, and it turned out fantastic. Will definitely be adding to my meal rotation. Thanks Alex!
Delicious! My daughter went back for thirds and it was so easy to make! It will be on regular rotation for my family!
This was absolutely delicious and so quick and easy! We doubled the recipe in my 13″ Analon pan. I will say if doubling it, definitely add more time for the orzo to cook. We just kept tasting the orzo until it was done! Flavor was delicious and you can control the spice. Another 10/10 from Alex!
This was a great new way to use orzo! I bought fresh hot Italian sausage (regular, not chicken because grocery store didn’t have it) and realized when I got started that the recipe used pre-cooked sausage. For anyone else that might make that mistake (or just want to use fresh), I followed instructions on cooking the sausage by simmering in water in a covered skillet and then sliced and browned as per the recipe. I can totally see why this would be a very kid friendly dinner and a great way to sneak in some spinach. Served with a simple arugula salad dressed in EVOO, lemon, and salt & pepper.
This was delicious! Didn’t have cream but did have Rao’s Creamy Marinara so think it did the job. Great flavors. Thx so much for sharing.
This was a fabulous and versatile weeknight one pot wonder! I didn’t have red peppers, wine or cream so subbed more broth, white beans for a pop more protein at end with spinach, and made it creamy with some Greek yogurt I made recently. Deliciousness all around!!
Yum! Glad those swaps worked for you!
Great recipe!
So flavorful and good. I didn’t have cream so I used milk instead. I had no spinach or lemon so I just left them out. It was still perfect. I will definitely make again but with the spinach and lemon because I do love both of those.
So glad you still enjoyed it!!
Easy to make and delicious!
This is amazing! Paired perfectly with a lemon vinaigrette arugula salad
Yum!! This meal is going into our monthly rotation! I used coconut milk and omitted the Parmesan due to dairy allergy and it turned out amazing! Thanks Alex for another great meal!
Glad those substitutes worked for you!