Servings: 6 servings
Calories: 475kcal
Ingredients
- 1 lb Italian sausage cut into ½ inch coins
- 1 cup orzo
- 1 small yellow onion finely diced
- ½ teaspoon Italian seasoning
- 2-3 tablespoon sun dried tomatoes minced
- 3-4 cloves garlic, minced
- 2¼ cups chicken broth plus more if needed
- ½ cup heavy cream
- 3 cups fresh baby spinach
- ½ cup parmesan cheese grated
- juice of ½ a lemon
- kosher salt and fresh ground pepper to taste
Instructions
- Heat a large skillet or braiser over medium heat.
- Add the cut Italian sausage and cook the coins until deeply golden on both sides. Remove from the pan.
- Add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic, Italian seasoning, and chopped sun-dried tomatoes and cook for another minute until fragrant.
- Add the dry orzo and stir well so it gets coated in all that flavor for about 1 minute.
- Pour in the chicken broth. Stir well, bring to a gentle simmer, and cook uncovered, stirring often, until the orzo is tender and the sauce has thickened, about 8–10 minutes.
- If the orzo starts looking too thick before it finishes cooking, add a splash more broth as needed.
- Return the cooked sausage to the pan. Fold in the spinach, cooking until it wilts. Stir in heavy cream and parmesan cheese.
- Remove from heat and stir in the juice of ½ lemon.
- Taste and adjust salt and black pepper as needed. Serve hot with extra parmesan, black pepper, and a little extra lemon or zest if you want it extra bright.
Notes
Keep a little extra broth nearby — orzo absorbs quickly, and a splash at the end keeps everything creamy instead of tight.
Nutrition
Serving: 1serving | Calories: 475kcal | Carbohydrates: 24g | Protein: 19g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 87mg | Sodium: 1034mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1783IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 2mg
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