One Pot Easy Sausage and Spinach Orzo Recipe

8 servings
25 min

Dinnertime is easy and delicious with this one pot easy sausage and spinach orzo recipe!


This recipe is perfect for a weeknight and would be great meal prepped. This is a winning recipe that your whole family will love! This recipe couldn’t be easier! You’ll start with a large pot or dutch oven on medium. Add your sausage, and cook until it starts to brown. Then, add your onion and cook until it’s translucent. Next, add garlic, mushrooms, red pepper flakes, Italian seasoning, salt and pepper to the pot. At this point, your house should smell amazing!


Add your orzo and stock to the pot, and stir everything around. Cover and cook for 12 minutes, or until the orzo is cooked to your liking or all of the liquid is absorbed.


Finally, add spinach, stir, and you’re done! It’s so easy and SO delicious!

This would be a great meal prep recipe – make a big batch on Sunday and eat it through the rest of the week!

One Pot Easy Sausage and Spinach Orzo Recipe
Recipe details
  • 8  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients

  • 1 lb ground sausage
  • 1/2 white onion, minced
  • 3 cloves garlic, minced
  • 8 oz diced white mushrooms
  • 1 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups chicken or vegetable stock
  • 1 lb orzo
  • 4 cups spinach
  • Extra virgin olive oil, for serving
  • Fresh basil, for serving
Instructions

Heat a large dutch oven over medium heat. Add sausage and cook for 3-5 minutes, until the sausage starts to cook through.
Add white onion to the dutch oven. When the white onion begins to turn translucent, add garlic, mushrooms, red pepper flakes, Italian seasoning, salt and pepper. Cook for 5 minutes, stirring frequently.
Add stock and orzo to the dutch oven. Stir well, then cover and cook for 12 minutes, or until all liquid is absorbed. Open lid occasionally and stir any orzo stuck to the bottom of the Dutch oven.
Add spinach and stir until wilted.
Serve with drizzled extra virgin olive oil and fresh basil.
Christina Musgrave | Tasting With Tina
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