Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and incredibly versatile. The sausage adds depth, the corn gives a touch of sweetness, and the spinach brings balance and color. Everything cooks in one skillet, including the orzo, so cleanup is a breeze. Whether I serve it as a quick weeknight dinner or pack it up for lunches, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Orzo pasta
Olive oil or butter
Italian sausage (mild or spicy, casings removed)
Garlic (minced)
Yellow onion (chopped)
Corn kernels (fresh, frozen, or canned and drained)
Fresh spinach (chopped)
Chicken broth
Heavy cream or half-and-half
Grated Parmesan cheese
Salt
Black pepper
Red pepper flakes (optional)

Directions

I heat olive oil in a large skillet over medium heat and cook the sausage until browned, breaking it up with a spoon.
I add the chopped onion and garlic, sautéing until softened and fragrant.
I stir in the orzo and let it toast slightly for 1–2 minutes.
I pour in the chicken broth and bring it to a simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10–12 minutes).
I stir in the corn, spinach, and cream, cooking for another 2–3 minutes until the spinach wilts and everything is creamy.
I finish it with Parmesan, salt, pepper, and red pepper flakes if I want a little kick.
I let it sit for a minute or two to thicken before serving.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10–15 minutes to prep and 20–25 minutes to cook, so I have a hearty, delicious meal ready in under 40 minutes.

Variations

Sometimes I use turkey sausage or plant-based sausage for a lighter version. I’ve also added cherry tomatoes or mushrooms for extra vegetables. For a dairy-free twist, I skip the cream and use a splash of broth with a dairy-free Parmesan alternative. And when I want a cheesy finish, I stir in a handful of shredded mozzarella or fontina.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in a skillet with a splash of broth or water to loosen the orzo. The microwave works too, but I stir often to keep it from drying out.

FAQs

Can I make this ahead of time?

Yes, I often make it earlier in the day and reheat it before serving. It holds up well and gets even more flavorful as it sits.

Can I use a different pasta?

I stick with orzo for its creamy, risotto-like texture, but small pastas like ditalini or pearl couscous work too. Just adjust the liquid and cook time.

What sausage works best?

I usually use Italian sausage, but spicy chorizo or chicken sausage works great too. It depends on the flavor I want that day.

Can I make this vegetarian?

Yes, I swap the sausage for a plant-based version or use sautéed mushrooms for a savory alternative. I also use vegetable broth instead of chicken broth.

Can I freeze this dish?

It freezes fairly well, though the orzo softens slightly. I cool it completely, portion it into containers, and freeze for up to 2 months. I reheat gently on the stove with a little added broth or cream.

Conclusion

Sausage, Corn & Spinach Orzo is a creamy, comforting one-pan dish that’s loaded with flavor and so easy to make. I love how it checks all the boxes—simple ingredients, quick cleanup, and a warm, hearty finish. Whether I’m feeding the family or just looking for leftovers I’ll actually look forward to, this is one recipe that never lets me down.