Sausage, Corn, & Spinach Orzo (ONE POT!)

This Sausage, Corn, and Spinach Orzo combines savory Italian sausage, sweet corn, and fresh spinach, all enveloped in a creamy, rich sauce jazzed up with Italian seasonings and Parmesan cheese. The dish is hearty, flavorful, and super comforting with a risotto-like creaminess.

Sausage, Corn, and Spinach Orzo

Ever crave a flavor-packed meal but dread the mountain of dishes afterward? Been there! Good news: I’ve got just the recipe that’ll save the day! Say hello to the Sausage, Corn, and Spinach Orzo.

This dish is all about bold flavors, and guess what? You’ll only dirty one pot and have dinner done in under 30 minutes. Yep, seriously! I think you’re really going to love this one!

Sausage, Corn, and Spinach Orzo Ingredients

• Olive oil: A splash helps the sausage brown nicely.
• Italian sausage: Mild or spicy, it’s your call. I’m team spicy, but mild’s the family fave.
• Frozen corn: Bring in a sweet twist to balance the sausage’s kick with corn. Not a corn fan? Swap in frozen peas.
• Minced garlic: In a pinch? Grab the jarred minced garlic or even garlic paste.
• Unsalted butter: This lets you be the salt boss of your dish.
• White flour: A sprinkle to thicken things up, combined with the pasta’s starch–it’s the perfect duo.

Ingredients, Continued

• Yellow onion: In a hurry? Many grocery stores offer pre-diced onions in the produce aisle. Alternatively, blitz one in a food processor for a quick chop.
• Chicken broth: Quality matters. A robust broth not only infuses flavor but saves us from having to use more ingredients in this dish. Our top pick? Swanson’s® chicken broth is the best in this Spinach Orzo dish.
• Whole milk: It’s all about that creamy richness. While 2% milk can work if you’re watching calories, anything lighter just won’t do the dish justice.
• Italian seasoning, onion powder, and garlic powder: This trinity of spices is your ticket to a flavor-packed dish.
• Dry orzo pasta: Save yourself a step! No boiling is necessary; it’ll cook to perfection right alongside everything else.
• Parmesan cheese: Ditch the pre-packaged shreds. Freshly grated from a block makes all the difference.
• Baby spinach: Opt for vibrant green leaves and give them a quick chop to ensure they meld seamlessly into each bite of this dish.

What is Orzo, Anyway?

Meet orzo: the star pasta of our Sausage, Corn, and Spinach Orzo recipe. Resembling oversized rice grains, this short-cut pasta not only wins on looks but has an uncanny ability to win over kids every time. The result? Mealtime magic!

Hunting for orzo? It’s hanging out in the pasta aisles of most grocery stores. And good news – this recipe doesn’t use up a whole box. Got leftovers? Whip them into these delicious dishes: Meatballs and Orzo, Chicken Orzo, or this delicious Creamy Pesto Orzo.

How To Make Sausage, Corn, and Spinach Orzo (Tips)

• Cooking orzo: Orzo can get sticky if not stirred occasionally. Just like any pasta, keep an eye on it and give it a gentle stir to ensure it doesn’t clump together or stick to the pot.
• Liquid levels: Be attentive to the amount of liquid in the pot. If the orzo looks too dry before it’s fully cooked, add a splash more of broth or milk. Conversely, if there’s too much liquid, allow it to cook a bit longer uncovered.
• Spice it up: If you like some heat, sprinkle in some red pepper flakes or a dash of cayenne.
• Prep first: Before turning on the stove, have all your ingredients pre-measured, chopped, and ready to go. This “mise en place” ensures you’re not scrambling for ingredients while cooking, especially since this dish comes together quickly once started.
• Control the heat: While you might be tempted to crank up the heat to cook faster, maintaining a lower heat ensures even cooking without burning.
•  Check consistency: The final dish should have a risotto-like consistency. If you’re uncertain, drawing a spatula through the orzo should leave a trail where you can briefly see the bottom of the pot before the sauce flows back.

What To Serve With Sausage, Corn, and Spinach Orzo

This creamy Sausage, Corn, and Spinach Orzo has a rich profile, so complementary side dishes that are light, refreshing, or tangy will round out the meal. Here are some ideas:

1. Salad: A simple Italian salad, quick Tomato-Avocado Salad, or classic Caesar Salad would make for a nice light side.
2. Crusty bread: Serve with a loaf of rustic Italian bread, French Bread, or garlic bread. It’s perfect for soaking up any leftover creamy sauce on your plate!
3. Roasted vegetables: Consider vegetables like asparagus, Brussels sprouts, or broccoli on the side.
4. Fruit salad: A light fruit salad made with seasonal fruits can offer a refreshing counterpoint to the orzo’s richness.
5. Bruschetta: Tomato Bruschetta with fresh basil can provide a lovely fresh and crunchy component to the meal.

What Pot To Use

When whipping up this delectable dish, the right equipment makes all the difference. A large nonstick pot, specifically one ranging from  5.5 to 6 quarts is your best bet.

Why? Well, such a pot ensures there’s ample space for all ingredients to cook evenly without overcrowding. Moreover, the nonstick surface is crucial not only for preventing the orzo and other ingredients from sticking and burning but also for achieving a perfect, creamy consistency every time. 

More Recipes Using Sausage:

• Orecchiette, Sausage, and Broccoli Pasta with Parmesan
• Sausage Pasta with spinach
• Summer Pasta with spaghetti
• Italian Sausage Orzo Soup with loads of veggies
• Sausage Rigatoni with a tomato-based sauce

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5 from 2 votes

Sausage, Corn, and Spinach Orzo

By Chelsea Lords

Sausage, Corn, and Spinach Orzo brings together savory sausage, sweet corn, and fresh spinach in a creamy, Parmesan-infused sauce with Italian herbs. It’s hearty and has a perfect risotto-like creaminess!

Prep Time: 20 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 27 minutes minutes

Servings: 4 servings

Equipment

• Large pot nonstick
• Aluminum foil

Ingredients

1x2x3x

USMetric

• ▢ 1 tablespoon olive oil
• ▢ 1 pound Italian sausage mild or spicy
• ▢ Salt and pepper
• ▢ 1 (10-ounce) bag frozen corn
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons flour
• ▢ 1 cup finely diced yellow onion 1 large onion
• ▢ 1 tablespoon minced garlic
• ▢ 2 cups chicken stock or broth
• ▢ 2-1/4 cups whole milk see note 1
• ▢ 1 tablespoon Italian seasoning
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspon garlic powder
• ▢ 1-1/2 cups uncooked orzo pasta see note 2
• ▢ 1 cup freshly grated Parmesan cheese divided, see note 3
• ▢ 2 cups baby spinach coarsely chopped

Instructions 

• In a large, nonstick pot, heat oil over medium-high. Add sausage, letting it sear for about a minute per side. Break and crumble sausage with a wooden spoon, cooking it through. Season with salt and pepper (I use 3/4 teaspoon salt and 1/4 teaspoon pepper). Stir in frozen corn and sauté for 2 minutes. Transfer this mixture to a bowl, cover with foil, and set aside. Don’t wipe out the pot.
• Return the pot to the burner over medium heat. Add butter and onions and sauté until they begin to turn golden. Mix in minced garlic, stirring for 30 seconds. Sprinkle the flour over the onions and garlic, cooking and stirring for 1 minute. Gradually stir in chicken stock, ensuring no lumps form. Once smoothly incorporated, mix in milk, orzo, Italian seasoning, garlic powder, and onion powder.
• Increase heat, bringing the mixture to a simmer. Once simmering, reduce heat to maintain a gentle bubble. Cook for 7 minutes, stirring occasionally and ensuring the orzo doesn’t stick to the pot’s bottom. After this, the orzo should be nearly tender, but the mixture will still be a bit soupy.
• Stir in the sausage-corn mixture and the baby spinach. Gradually add 3/4 cup Parmesan cheese, stirring gently after each addition until it’s melted into the sauce. Adjust seasoning if needed.
• The final dish should have a creamy, risotto-like consistency. If it’s too thick, you can add a splash of milk to adjust. Serve hot, garnishing individual servings with the remaining 1/4 cup Parmesan cheese.

Video

Recipe Notes

Note 1: This is meant to be a creamy recipe, so use whole milk for best results. 2% will work, but the dish will be less creamy. Unfortunately, skim milk and dairy milk alternatives don’t work the same in this recipe.

Note 2: Although orzo looks a bit like rice, it’s not a grain and won’t cook the same as rice in this recipe. You can find orzo in the pasta aisle of most grocery stores. Don’t add the entire box; only use 1-1/2 cups. I would not recommend any substitutes for orzo pasta—it takes on a risotto-type creamy consistency that is not well duplicated with different (larger) pasta.

Note 3: Use a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won’t melt into the sauce nicely.

Storage: Cool leftovers, then store in an airtight container in the fridge for 3-4 days. Reheat on the stove or microwave with a splash of milk or stock for creaminess.

Nutrition

Serving: 1serving | Calories: 1021kcal | Carbohydrates: 73g | Protein: 41g | Fat: 64g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 1740mg | Potassium: 1040mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2221IU | Vitamin C: 15mg | Calcium: 556mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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