Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large soup pot or Dutch oven, heat over medium-high heat and add the crumbled Italian sausage. Sauté for about 5 minutes until browned and cooked through.
- Add the chopped onions to the pot, and continue to cook for an additional 5 minutes until softened.
- Stir in the minced garlic and optional crushed red pepper flakes, cooking for about 30 seconds until fragrant.
- Add the uncooked orzo to the pot, followed by the chicken broth and heavy cream. Increase the heat to bring to a gentle boil.
- Reduce the heat to a steady simmer and cook uncovered for approximately 10 minutes, stirring often.
- Once the orzo has absorbed the liquid, remove from heat. Stir in the grated Parmesan cheese and baby spinach until combined.
- Taste and season with salt and pepper. Serve immediately, garnishing with additional Parmesan if desired.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days. Avoid freezing if it contains spinach, add fresh greens after reheating.