I keep this recipe on repeat because it delivers bold flavor with minimal cleanup. The spicy chicken sausage adds depth, the sun-dried tomatoes bring a sweet-savory punch, and the orzo turns perfectly creamy as it absorbs the broth. I also enjoy how vegetables like zucchini and spinach blend seamlessly into the dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3/4 pound ground spicy Italian chicken sausage 1 shallot, chopped 2 cloves garlic, chopped 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 cup oil-packed sun-dried tomatoes, chopped 4 cups low sodium chicken broth 2 teaspoons Dijon mustard 1 pound dry orzo pasta 2 small zucchini, shredded 2 cups fresh baby spinach 1/2 cup canned coconut milk or heavy cream 1 cup grated Parmesan cheese Fresh basil
Directions
I start by heating a large skillet over medium heat and browning the chicken sausage until cooked through. I add the shallot, garlic, oregano, and thyme, cooking until everything is fragrant and softened.
I stir in the sun-dried tomatoes and let them cook briefly to release their flavor. Then I pour in the chicken broth and add the Dijon mustard, bringing everything to a boil.
I add the orzo and shredded zucchini, stirring often as it cooks. Once the orzo is al dente, I mix in the spinach, pour in the coconut milk or cream, and sprinkle over the Parmesan.
I stir until the orzo becomes creamy and cohesive, then remove it from the heat. I finish the dish with fresh basil before serving.
Servings and Timing
I make this recipe to serve about 6 people. Prep time takes around 15 minutes. Cook time is approximately 15 minutes. Total time comes to about 30 minutes.
Variations
I sometimes use regular Italian sausage instead of spicy for a milder flavor. When I want extra richness, I add a little more Parmesan at the end. I also enjoy swapping spinach for kale or adding mushrooms for more texture.
Storage / Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce.
FAQs
Can I make this dish vegetarian?
I skip the sausage and add mushrooms or chickpeas for a hearty meat-free version.
Does the orzo continue to thicken?
I notice it does thicken as it sits, which is why I add extra liquid when reheating.
Can I use heavy cream instead of coconut milk?
I often use heavy cream, and it makes the dish even richer.
What can I substitute for sun-dried tomatoes?
I sometimes use roasted red peppers for a slightly different but still delicious flavor.
Can I make this ahead of time?
I make it ahead occasionally, knowing it reheats well with a bit of added liquid.
Conclusion
This one pot creamy sun-dried tomato orzo is one of my favorite comfort meals when I want big flavor without a lot of effort. I love how creamy, satisfying, and versatile it is, making it a dish I’m always happy to cook again.
