Italian-inspired
One-Pot Sausage Kale Orzo
Orzo simmers with browned sausage, kale, broth, and Parmesan for a creamy one-pot dinner with minimal cleanup.
Orzo behaves like pasta but cooks like rice in this one-pot dinner.
As it simmers, it releases starch into the broth, making the finished dish creamy without requiring a separate sauce.
Browning the sausage first is important because it creates the base flavor for the whole pot.
Kale adds structure and a little bitterness, which keeps the Parmesan and sausage from feeling too rich.
Serve this right away while the orzo is loose and glossy.
If it sits, it will continue to absorb liquid; a splash of broth or water brings leftovers back to the right texture.
For another recipe in this seed collection, try Creamy Tuscan White Bean Pasta or Lemon Garlic Chicken Thighs with Crispy Potatoes.
Directions
- Brown the sausage in a large pot over medium-high heat, breaking it into bite-size pieces. Transfer to a plate if the pot looks crowded.
- Add the olive oil and onion to the same pot. Cook for 4 minutes, scraping up browned bits.
- Stir in the garlic and orzo and cook for 1 minute, until the orzo is lightly toasted.
- Add the broth and browned sausage. Bring to a simmer, then reduce the heat to medium-low.
- Cook for 9 to 11 minutes, stirring often, until the orzo is tender and creamy.
- Fold in the kale until wilted, then stir in Parmesan, lemon juice, and black pepper.
Nutrition
Nutrition Information
Estimated per serving: 680 calories, 31 g protein, 54 g carbohydrates, 38 g fat. Values vary by sausage.
Variations
Recipe Variations
- Use spicy sausage for more heat.
- Add white beans for a heartier pot.
- Swap half the broth for crushed tomatoes for a red-sauce version.
Notes
- Stir often near the end so the orzo does not stick.
- Use low-sodium broth if your sausage is salty.
- Spinach can replace kale and only needs 1 minute to wilt.
Community
Ratings & Reviews
No reviews yet
Cook it, rate it, and help future readers decide if this recipe belongs in their rotation.
Keep Cooking
Related Recipes
Miso Sesame Freezer Udon Stir-Fry
Frozen udon, edamame, mixed vegetables, cabbage, miso, sesame, and egg make a fast freezer-aisle dinner with real sauce.
Bok Choy Cabbage Chicken Meatball Bowls
Ginger chicken meatballs, sauteed bok choy, shredded cabbage, rice, and sesame-soy sauce make a cabbage-forward dinner bowl.
Frozen Gnocchi Chicken Pesto Bake
Shelf-stable or frozen gnocchi, chicken, spinach, tomatoes, pesto, and mozzarella bake into a weeknight casserole with crisp edges.
High-Fiber Chickpea Pasta Primavera
Chickpea pasta, broccoli, peas, zucchini, lemon, herbs, and Parmesan make a bright primavera that stays weeknight-practical.