One-Pan Sausage Orzo with Tomatoes and Spinach

If you’re looking for a dinner that comes together in a single pan with minimal fuss and maximum flavor, this one-pan sausage orzo is exactly what you need. The orzo cooks risotto-style, absorbing just the right amount of liquid to become perfectly al dente without any draining. Meanwhile, chicken sausage, warmed tomatoes and a generous handful of spinach create a hearty, satisfying meal.

Topped with a crispy panko and Parmesan crust, this dish brings together the best of comfort food and weeknight convenience. It’s a complete meal in one pan, from stovetop to broiler and it’s sure to become a regular in your dinner rotation.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1.33 cup Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Mince the garlic. Finely chop the spinach until you have about 2 cups very packed. Halve the lemon; cut one half into wedges for serving. Halve the grape tomatoes. Pick the parsley leaves from the stems and finely chop; discard the stems.
2. Heat a large drizzle of olive oil in a large, tall-sided ovenproof pan over medium-high heat. Add the chicken sausage, breaking it up into small pieces with a spoon. Cook until just browned, about 3 minutes.
3. Add the halved tomatoes and minced garlic to the pan with the sausage. Cook, stirring occasionally, until the tomatoes begin to soften and wilt, 2-3 minutes. Add 1⅓ cups orzo and the Italian seasoning. Cook, stirring, until the orzo is well coated in the juices, about 1 minute. Season with salt and pepper.
4. Pour in 4 cups water, the chicken stock concentrates and a pinch of salt. Bring to a boil, then reduce the heat to medium. Let simmer, stirring occasionally, until the orzo is almost al dente, 7-9 minutes. Stir in the chopped spinach and cook until wilted, about 3 minutes more. If the mixture seems dry, add water ¼ cup at a time until it loosens up.
5. Stir in the shredded mozzarella and a squeeze of lemon juice. Season with salt, pepper and additional lemon to taste. If your pan is not ovenproof, transfer the mixture to a baking dish. Sprinkle the panko breadcrumbs and grated Parmesan evenly over the top. Broil until the panko is golden brown, 1-3 minutes. Watch carefully to prevent burning.
6. Divide the orzotto among plates. Sprinkle the chopped parsley over the top. Serve with lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different type of pasta?

Orzo works best because it cooks quickly and creates a risotto-like texture. You could try other small pasta shapes like ditalini or stelline, but adjust the cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen if needed.

Can I make this dairy-free?

Yes, omit the mozzarella and Parmesan and use dairy-free alternatives. The panko topping can be made with nutritional yeast for a cheesy flavor.