One-Pot Orzo with Sausage, Spinach, and Corn Recipe
This hearty and flavorful One-Pot Orzo with Sausage, Spinach, and Corn is a quick and easy meal perfect for busy weeknights. Combining Italian chicken sausage, nutritious spinach, sweet corn, and tender orzo pasta, all cooked together in a single pot, it delivers a balanced and satisfying dish with minimal cleanup. Freshly grated Parmesan cheese and black pepper add a savory finish to this wholesome comfort food.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Sausage and Vegetables
- 14 ounces mild Italian chicken sausage
- ½ medium yellow onion, chopped
- 1 cup frozen corn kernels
- 3 cups packed baby spinach
Pantry Items
- 1 cup dry orzo
- 3 cups low sodium chicken broth
- ¼ cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
Instructions
- Cook the sausage: Remove the sausage from its casing and add it to a heavy bottom sauce pot or Dutch oven. Cook over medium-high heat for about 5 minutes, breaking it up with a wooden spoon until browned and cooked through.
- Sauté onion and corn: Add the chopped onion and frozen corn kernels to the pot with the sausage. Continue to sauté for 10 minutes, allowing the onions to soften and the corn to start cooking without thawing beforehand.
- Add orzo and broth: Stir in the dry orzo and pour in the low sodium chicken broth. Mix everything together, then bring the mixture to a boil over medium-high heat.
- Simmer the orzo: Lower the heat to medium-low and let the orzo simmer for 10 minutes. Stir every few minutes and scrape the bottom of the pot to prevent sticking, until the orzo is tender and has absorbed much of the broth.
- Wilt the spinach: Remove the pot from heat. Stir in the packed baby spinach and cover with a lid. Allow it to sit for a couple of minutes until the spinach has wilted and incorporated into the dish.
- Finish and serve: Top the orzo mixture with freshly grated Parmesan cheese and season with freshly ground black pepper to taste. Serve immediately while warm.
Notes
- No need to thaw frozen corn before cooking; it cooks perfectly during the sautéing step.
- You can use mild or spicy Italian chicken sausage depending on your preference.
- For a vegetarian option, substitute sausage with a plant-based sausage or sautéed mushrooms.
- Be sure to stir frequently during simmering to prevent orzo from sticking to the bottom of the pot.
- Freshly grated Parmesan provides better flavor than pre-grated cheese.
