One-Pot Sausage and Spinach Orzo
The orzo cooks right in the tomato broth and turns creamy without any cream. One pot to wash.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage casings removed
- 1 yellow onion diced
- 3 cloves garlic minced
- ¼ tsp red pepper flakes
- 1½ cups orzo
- 3½ cups chicken broth
- 1 can diced tomatoes 14.5 oz can
- ½ tsp kosher salt
- 5 oz baby spinach
- ½ cup grated Parmesan
- ½ lemon
Steps
Heat 1 tbsp olive oil in a wide pot over medium-high heat. Add 1 lb Italian sausage and cook, breaking it up, until browned.
Add 1 yellow onion and cook until soft, then stir in 3 cloves garlic and ¼ tsp red pepper flakes for 30 seconds.
Stir in 1½ cups orzo, 3½ cups chicken broth, 1 can diced tomatoes, and ½ tsp kosher salt. Bring to a boil, then simmer uncovered, stirring often, until the orzo is tender and most of the liquid is absorbed.
Off the heat, stir in 5 oz baby spinach until wilted, then ½ cup grated Parmesan and a squeeze of ½ lemon. Loosen with a splash of water if it gets thick.
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