One-Pot Creamy Mushroom and Spinach Orzo with Italian Sausage

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 lb mild or hot Italian sausage, casings removed
• 12 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 1.5 cups dry orzo pasta
• 3.5 cups chicken broth
• 3/4 cup heavy cream
• 1 tsp fresh thyme leaves
• 4 cups baby spinach
• 3/4 cup parmesan cheese, grated
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Heat olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat; add the sausage and break it into bite-size crumbles with a wooden spoon.
2. 2Cook the sausage 5–6 minutes until browned and cooked through; use a slotted spoon to transfer it to a plate, leaving the flavorful fat in the pot.
3. 3Add the sliced mushrooms and diced onion to the same pot; cook 6–7 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown.
4. 4Stir in the minced garlic, thyme, red pepper flakes, salt, and black pepper; cook 45 seconds until fragrant.
5. 5Add the dry orzo and toast it in the pan for 1 minute, stirring constantly so it picks up the savory bits.
6. 6Pour in the chicken broth and heavy cream, scraping the bottom of the pot; bring to a lively simmer.
7. 7Reduce heat to medium-low, cover, and cook 10–12 minutes, stirring every few minutes, until the orzo is al dente and most of the liquid is absorbed into a creamy sauce.
8. 8Return the cooked sausage to the pot along with the baby spinach and half the parmesan; stir until the spinach wilts completely and the cheese melts, about 1–2 minutes.
9. 9If the mixture looks too thick, splash in a little extra broth or water until it reaches a loose, risotto-like consistency.
10. 10Taste and adjust seasoning, then finish with the remaining parmesan and chopped parsley; serve hot in shallow bowls straight from the pot.