Sausage and tomato orzo

Name: Sausage and tomato orzo
Total time: 30 min
Yield: 2 servings
Ingredients: 6 oz, sliced fully cooked sausage; ¾ cup dry orzo; ½ can (14 oz), with juices canned tomatoes; 1½ cups low-sodium chicken broth; 2 cups spinach; 2 cloves, minced garlic; 1 tsp olive oil; 2 tbsp grated parmesan

One pot of orzo with savory sausage, tomatoes and spinach.

30 minutes estimated for the original recipe · 2 servings

Dinner

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

fully cooked sausage6 oz, sliced
orzo¾ cup dry
canned tomatoes½ can (14 oz), with juices
chicken broth1½ cups low-sodium
spinach2 cups
garlic2 cloves, minced
olive oil1 tsp
parmesan2 tbsp grated

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Heat oil in a deep skillet over medium heat. Add sausage and cook for 3–4 minutes to brown lightly.
Stir in garlic for 30 seconds, then add orzo, tomatoes and broth. Bring to a gentle boil.
Reduce heat and simmer for 10–12 minutes, stirring often, until the orzo is tender and the dish reaches 165°F (74°C). Add a little water if it becomes dry before the orzo cooks.
Stir in spinach until wilted. Remove from heat, fold in parmesan and serve.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

View my week