This One-Pan Italian Sausage and Orzo is a quick, flavorful weeknight skillet dinner made from pantry staples. Ready in about 30 minutes, it combines savory Italian chicken sausage, tender orzo, bright tomatoes, creamy cheese, and a handful of spinach for a balanced, comforting meal the whole family will enjoy.
This skillet recipe is perfect when you want a satisfying dinner without a lot of fuss. Thin rounds of Italian chicken sausage sear quickly and add a bold, herb-forward flavor. Jarred marinara and a splash of white wine create a tomato-forward sauce that the orzo absorbs as it cooks. A small amount of heavy cream (or coconut milk for a dairy-free option) and freshly grated Parmesan turn the sauce luxuriously creamy, while baby spinach folds in at the end for color, nutrients, and a mild earthy note. A squeeze of lemon brightens the finished dish and fresh basil adds a final aromatic touch.
It’s versatile too: swap in pork sausage or a spicier variety for more heat, use a different short pasta if you don’t have orzo, or make a dairy-free version by using coconut milk and skipping the Parmesan. The recipe reheats well, so leftovers are a convenient option for lunches or second dinners the next day.
Ingredients:
- 1 tablespoon extra-virgin olive oil (plus more if needed)
- 12 ounces Italian chicken sausage, sliced into thin rounds
- 3/4 cup finely diced yellow onion (about 1/2 medium onion)
- 1/2 cup finely diced red bell pepper (about 1 pepper)
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 1/2 cup dry white wine
- 3/4 cup jarred marinara sauce
- 2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 2 cups roughly chopped baby spinach
- 1/2 cup freshly grated Parmesan cheese (omit for dairy-free)
- 1 tablespoon freshly squeezed lemon juice
- Fresh basil leaves, torn, for finishing
Step-by-step:
Step one: cook the sausage
Heat the olive oil in a large, deep skillet over medium heat. Add the sliced sausage and cook, turning occasionally, until browned on all sides, about 6–8 minutes total. Remove the browned sausage with a slotted spoon and set aside on a plate.
Step two: sauté the aromatics
If the skillet looks dry, add another tablespoon of olive oil. Add the diced onion and red bell pepper and sauté until softened and translucent, scraping up any browned bits from the pan, about 2–3 minutes. Add the minced garlic and cook just until fragrant, roughly 1 minute.
Step three: toast the orzo and deglaze
Stir the dry orzo into the onion mixture and toast it, stirring constantly, for 1–2 minutes. Pour in the white wine and let it simmer until mostly reduced, about 2 minutes. Toasting the orzo briefly deepens its flavor and helps it hold its shape as it cooks in the sauce.
Step four: simmer with sauce and seasonings
Add the jarred marinara, chicken broth, garlic powder, paprika, Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Stir to combine and bring the mixture to a gentle simmer over medium-low heat. Cook uncovered, stirring occasionally, until the orzo is tender and the liquid has reduced into a thick sauce, about 12 minutes. If the sauce reduces too quickly before the orzo is tender, add a splash more broth or water and continue cooking.
Step five: make it creamy
Stir in the heavy cream (or coconut milk), chopped spinach, grated Parmesan (if using), and lemon juice. Stir until the spinach wilts and the cheese melts into the sauce, 1–2 minutes. Taste and adjust seasoning with additional salt or pepper if needed.
Step six: finish and serve
Add the cooked sausage back to the skillet and stir until warmed through. Remove from the heat, scatter torn fresh basil over the top, and serve warm. This dish pairs well with a simple green salad or roasted vegetables on the side.
Recipe FAQs:
Yes. Replace the heavy cream with full-fat coconut milk and omit the Parmesan. The coconut milk keeps the sauce creamy while keeping the dish dairy-free.
Absolutely. Pork sausage will be a bit richer and may add more fat and flavor, so you may want to adjust the salt and spices to taste. Choose spicy sausage if you prefer more heat.
Traditional wheat orzo works well, but if you need a gluten-free option, look for brown rice orzo or a gluten-free small pasta variety labeled for stovetop one-pan recipes.
Notes on leftovers and make-ahead
This recipe stores well in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of water or broth to bring the sauce back to a silky consistency. For meal prep, cook through step four, cool, and refrigerate; finish with cream, spinach, and Parmesan when ready to serve to preserve color and texture.
Nutrition (per serving):
Calories: 562 kcal; Carbohydrates: 44 g; Protein: 26 g; Fat: 31 g; Saturated Fat: 12 g; Sodium: 2334 mg; Fiber: 4 g; Sugar: 8 g. Nutrition is automatically calculated and should be used as an approximation.
When you’re short on time but want a satisfying, comforting meal, this One-Pan Italian Sausage and Orzo delivers flavor, texture, and ease. Try it with your favorite sausage and let me know how you customize it.
Food photography and styling credit: Eat Love Eats.