Description
Savory sausage browns in golden garlic butter before orzo simmers in rich broth until tender. Bright spinach wilts gently as Parmesan melts into creamy pockets, finishing with a kiss of fresh parsley.
Ingredients
- 16 ounces sausage sliced
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup spinach roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
- Melt butter in a large pot over medium heat.
- Add sliced sausage and cook until browned around the edges, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Add orzo and stir to coat it evenly with the butter and sausage drippings.
- Pour in chicken broth, increase heat to bring to a boil, then reduce heat to a simmer.
- Cook uncovered, stirring occasionally, until orzo is al dente and most of the liquid is absorbed, about 10 minutes.
- Stir in chopped spinach until wilted.
- Remove from heat and mix in Parmesan cheese, salt, and black pepper.
- Garnish with chopped parsley before serving.
Notes
- Use smoked sausage or kielbasa for a deeper, smokier flavor
- For a creamier dish, stir in a splash of cream or extra butter at the end
- Feel free to add vegetables such as bell peppers, peas, or mushrooms
- Store leftovers in an airtight container in the refrigerator for up to two days