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One Pan Creamy Tomato Orzo with Chicken Sausage and Spinach Recipe

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3.8 from 14 reviews

This one-pan creamy tomato sauce orzo with chicken sausage is a hearty and comforting meal that comes together quickly. Tender orzo pasta simmers in a flavorful tomato cream sauce with spinach and Italian chicken sausage, making it perfect for a weeknight dinner with minimal cleanup.

Ingredients

Main Ingredients

  • 2 tbsp olive oil
  • 5 fully cooked Italian chicken sausage links, sliced
  • 1/2 yellow onion, diced
  • 5 cloves garlic, minced
  • 1 cup uncooked orzo (use gluten-free orzo if needed)
  • 1/3 cup jarred roasted red peppers, chopped
  • 1 tsp paprika
  • 1/2 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Red pepper flakes, to taste
  • 2 cups low sodium chicken broth, plus more as needed
  • 1 cup baby spinach, chopped
  • 1/3 cup crushed tomatoes (or substitute with jarred marinara sauce)
  • 1 cup heavy cream
  • Juice of 1/2 lemon
  • Parmesan cheese, for serving

Instructions

  1. Cook the Sausage: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Place the sliced chicken sausage in the skillet in a single layer, allowing it to cook undisturbed for 5 minutes so it browns nicely. Stir and cook for an additional 2 minutes, then remove the sausage from the pan and set it aside.
  2. Sauté the Aromatics and Orzo: In the same skillet, add the diced onion, minced garlic, and uncooked orzo. Cook everything together for about 1 minute to release the garlic aroma and slightly toast the orzo.
  3. Add Peppers, Seasonings, and Broth: Stir in the chopped jarred roasted red peppers, paprika, Italian seasoning, salt, black pepper, and red pepper flakes to taste. Pour in 2 cups of low sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 10 minutes, stirring frequently to prevent the orzo from sticking. If the orzo absorbs the liquid too quickly, add a splash more chicken broth as needed. The orzo should be al dente at this point.
  4. Finish the Sauce: Stir in the heavy cream, crushed tomatoes, and chopped baby spinach. Let the mixture simmer for another 5 to 10 minutes until more of the liquid is absorbed and the sauce thickens slightly. This step creates a rich, creamy tomato sauce coating the orzo beautifully.
  5. Add Final Touches and Serve: Squeeze the juice of half a lemon into the skillet to brighten the flavors. Return the cooked chicken sausage to the pan and stir to combine everything evenly. Serve hot, topped with freshly grated Parmesan cheese for added savory richness.

Notes

  • Use gluten-free orzo if you need this dish to be gluten free.
  • If the orzo absorbs liquid too quickly, add more chicken broth as needed to avoid dryness.
  • For a vegetarian version, omit the sausage and add extra spinach or mushrooms.
  • Substitute jarred marinara sauce for crushed tomatoes if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of broth or cream.

Find it online: https://cookedbysarah.com/one-pan-creamy-tomato-orzo-with-chicken-sausage-and-spinach-recipe/