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One-Pot Orzo with Sausage, Spinach and Corn

A quick, comforting one-pot meal of mild Italian chicken sausage, orzo, spinach, and corn ready in about 35 minutes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 14 ounces mild Italian chicken sausage casings removed
  • 1/2 medium yellow onion chopped
  • 1 cup frozen corn kernels
  • 1 cup dry orzo
  • 3 cups low-sodium chicken broth
  • 3 cups baby spinach packed
  • 1/4 cup freshly grated Parmesan
  • freshly ground black pepper to taste

Instructions

  • Remove the sausage from its casings and add the loose meat to a heated Dutch oven over medium-high heat.
  • Cook the sausage, breaking it up with a wooden spoon, until browned, about 5 minutes.
  • Add the chopped onion and frozen corn to the pot and sauté until the onion is softened and the corn is heated through, about 10 minutes.
  • Stir in the dry orzo and chicken broth, bring the mixture to a boil, then reduce heat to medium-low.
  • Simmer uncovered for about 10 minutes, stirring every few minutes and scraping the bottom to prevent sticking, until the orzo is tender and most liquid is absorbed.
  • Remove from heat, stir in the packed baby spinach and cover for a couple of minutes until the spinach wilts.
  • Stir in the grated Parmesan, season with freshly ground black pepper to taste, and serve immediately.

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Measuring Cups

Notes

  • Use low-sodium broth to control salt level.
  • Do not thaw the corn before adding.
  • Stir frequently while simmering to prevent the orzo from sticking.