One-Pot Italian Sausage and Orzo with Spinach

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Hearty Italian sausage simmered with tender orzo pasta, fresh spinach, and tomatoes all in one pot for an easy wholesome dinner. This Italian-inspired one-pot recipe, ready in about 35 minutes, pairs Italian sausage links, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, casings removed Italian sausage links
• 1 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 4 cups chicken broth
• 1 1/2 cups orzo pasta
• 1 can (14.5 oz), undrained diced tomatoes
• 4 cups, roughly chopped fresh spinach
• 1/2 cup, grated parmesan cheese
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 lb Italian sausage (removed from casings) and cook, breaking up with a spoon, for 5-6 minutes until browned and cooked through.
2. Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the pan; sauté together for 3 minutes until onion is translucent and fragrant.
3. Step 3: Pour in 4 cups chicken broth, 1 1/2 cups orzo pasta, and 1 can (14.5 oz) diced tomatoes with their juice. Stir to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
5. Step 5: Stir in 4 cups roughly chopped fresh spinach, 1/2 cup grated Parmesan cheese, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes until spinach wilts and cheese melts.
6. Step 6: Taste and adjust seasoning before serving warm.