Ingredients
1 lb (450g) Italian sausage, casing removed
1 medium onion, chopped
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes (optional)
2 cups (12 oz / 340g) uncooked orzo pasta
4 cups (960ml) chicken broth
1 cup (240ml) heavy or whipping cream
1 cup (100g) freshly grated parmesan cheese
4 cups (120g) fresh baby spinach
Salt and pepper, to taste
Instructions
- In a soup pot or Dutch oven over medium-high heat, cook the sausage for about 5 minutes, breaking it into small pieces.
- Add the chopped onion and cook for another 5 minutes until sausage is browned and onions are softened.
- Stir in garlic, crushed red pepper flakes (if using), and orzo. Cook for 30 seconds to toast the pasta slightly.
- Pour in chicken broth and cream. Once it begins to bubble, cook for about 10 minutes, uncovered, stirring often to prevent sticking. Adjust heat so it bubbles gently without reducing too quickly.
- Remove from heat, stir in parmesan and spinach, then cover and let sit for 3–5 minutes to thicken.
- Season with salt and pepper to taste, and serve immediately.
Notes
- Swap Italian sausage for turkey sausage for a lighter option.
- Use kale instead of spinach for a heartier green.
- Add mushrooms or bell peppers with the onions for extra vegetables.
- For a lighter version, use half-and-half instead of heavy cream.
- Make it spicy by increasing red pepper flakes or using hot Italian sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
