One-Pan Sausage Orzo with Spinach and Tomatoes

This one-pan sausage orzo is the ultimate weeknight dinner: quick, easy and packed with flavor. Juicy chicken sausage, sweet grape tomatoes and fresh spinach come together with orzo pasta cooked risotto-style in a single pan. No draining, no extra pots-just a creamy, cheesy and satisfying meal that’s on the table in under 30 minutes.

The orzo absorbs all the savory goodness from the sausage and chicken stock, while a topping of panko and Parmesan broils to golden perfection. A squeeze of lemon and fresh parsley finish the dish with brightness. It’s a complete meal in one pan that the whole family will love.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

0.66 cup Orzo PastaView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 1 cup very packed. Halve tomatoes. Pick parsley leaves and finely chop; discard stems.
2. Heat a drizzle of olive oil in a large, tall-sided ovenproof pan over medium-high heat. Add sausage, breaking it into pieces. Cook until just browned, about 3 minutes.
3. Add tomatoes and garlic to the pan. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add ⅔ cup orzo and ½ tablespoon Italian seasoning. Cook, stirring, until orzo is coated, about 1 minute. Season with salt and pepper.
4. Add 2 cups water, stock concentrate and a pinch of salt. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in chopped spinach and cook until wilted, about 3 minutes. If mixture seems dry, add water ¼ cup at a time.
5. Stir in ¼ cup mozzarella and lemon juice to taste. Season with salt and pepper. If your pan is not ovenproof, transfer mixture to a baking dish. Sprinkle ¼ cup panko and Parmesan over top. Broil until panko is golden brown, 1-3 minutes.
6. Divide orzo between plates. Sprinkle parsley over top.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, but cooking times may vary. Use small pasta like ditalini or stelline and adjust liquid as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or broth.

Can I make this vegetarian?

Absolutely! Omit the sausage and use vegetable stock concentrate. Add extra vegetables like mushrooms or bell peppers.