Description
This one-pot Spinach Sun Dried Tomato Orzo is a comforting and creamy dish that’s quick to prepare and full of flavor, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz Orzo pasta
- 1 lb Sausage (Italian, chicken, or turkey) (Use your preferred sausage.)
- 1/2 cup Sun dried tomatoes (oil packed) (Chopped.)
- 5 cups Fresh baby spinach
- 1 Onion (optional) (Adds sweetness.)
- 2 cloves Garlic (Minced.)
- 4 cups Chicken broth (Or stock.)
- 1/2 cup Heavy cream (Or half and half.)
- 1/2 cup Parmesan cheese (Grated.)
- 2 tbsp Olive oil (Optional if sausage is fatty.)
- to taste Salt
- to taste Pepper
- pinch Red pepper flakes (If you like heat.)
Instructions
Cooking
- Put a large pot or deep skillet over medium heat. Add olive oil if needed, then cook sausage until browned. Break it up as it cooks. If there is excess grease, spoon some out.
- Toss in chopped onion (if using) and cook for 2-3 minutes until soft. Add the minced garlic and stir for about 30 seconds.
- Add chopped sun dried tomatoes and the dried orzo to the pot. Stir for about 30 seconds so the orzo is coated in the flavorful bits.
- Pour in the chicken broth, scrape up anything stuck to the bottom, and bring to a gentle simmer, stirring often until the orzo is tender, usually 8-10 minutes.
- Lower the heat and stir in the heavy cream and grated parmesan. It will appear loose at first but will thicken quickly.
- Add spinach in handfuls, stirring until it wilts. Taste and adjust salt, pepper, and red pepper flakes.
Notes
Let it sit for 2 minutes before serving to thicken and allow flavors to meld. Store leftovers in a sealed container in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: Italian