One Pot Sausage Orzo: A Flavorful and Easy Weeknight Meal

Ingredients

• 12 oz Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper diced
• 1 medium zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 4 cups low-sodium chicken broth
• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 2 cups spinach, roughly chopped
• 2 tablespoons olive oil
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spatula (about 5-7 minutes).
2. Once the sausage is cooked, add the diced onion and cook for an additional 3-4 minutes, until the onion is translucent.
3. Stir in the garlic, red bell pepper, and zucchini. Sauté for about 3-5 minutes until the vegetables begin to soften.
4. Add the dried oregano, smoked paprika, salt, and pepper, mixing well to ensure the spices coat the sausage and vegetables.
5. Pour in the chicken broth and bring it to a gentle boil. Stir in the orzo pasta and simmer uncovered for 8-10 minutes, stirring occasionally until the orzo is al dente.
6. When the orzo is cooked, add the cherry tomatoes and spinach, stirring until the spinach has wilted (about 2-3 minutes).
7. Taste and adjust the seasoning if necessary. Remove from heat and let it sit for a few minutes before serving.
8. Serve hot, garnished with fresh parsley.