My version of Elizabeth Rider’s One Pot Chicken Sausage Orzo Recipe.
Creamy. Cozy. Surprisingly simple. This one-pot orzo dish brings all the creamy comfort of mac & cheese—but it’s loaded with fresh spinach, juicy tomatoes, lemon, and savory Italian sausage. Think of it as an elevated, one-pan wonder that’s rich, a little tangy, and totally weeknight-friendly.
Ingredients
- 2 tbsp + 1 tsp extra virgin olive oil
- 1 lb ground Italian sausage
- 1 shallot minced
- 1 lb orzo pasta
- 4 cups chicken or veggie stock
- 1 1/4 cups freshly grated Parmesan cheese
- 1/2 cup water
- 1 pint of grape tomatoes, halved
- 1 5-oz bag baby spinach
- 2 tbsp fresh lemon juice
- Sea salt + freshly ground black pepper
Instructions
- Heat a high-sided skillet or Dutch oven over medium-high heat.
- Add 1 tsp olive oil and the sausage. Cook 5–6 min until browned. Remove and set aside.
- In the same pan, add 2 tbsp olive oil and shallot. Sauté 2–3 min.
- Stir in orzo to toast for 2–3 min.
- Add stock, bring to a boil, then reduce to a simmer. Add sea salt if using low-sodium broth.
- Simmer 6–7 min, stirring frequently to release starch.
- Once creamy, stir in water and parmesan. Add cooked sausage back in.
- Season with pepper, then fold in tomatoes and spinach. Cook another 5 min.
- Turn off the heat and stir in lemon juice. Serve warm.
Tips & Variations:
- Sub cherry tomatoes for a sweeter bite.
- Garnish with capers or extra cheese.
- Keeps 3 days in the fridge—if it lasts that long.
- Freezer-friendly for up to 3 months!
- Tried it? Snap a pic and tag us!
