One-Pot Orzo with Sausage, Spinach, and Corn⚓︎

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  • 14 ounces sausage
  • 1/2 medium yellow onion, chopped
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1 can corn, drained
  • 1 can diced tomatoes, with liquid
  • 1 cup dry orzo
  • 3 cups low sodium chicken broth
  • frozen peas
  • 1/4 cup freshly grated Parmesan
  • black pepper
  • Optionally add Zucchini or other vegetables with the peas
  • Optionally add Thyme, Italian seasoning, etc.


  • Remove the sausage from the casing, break up, and cook in a Dutch oven for 5 minutes on medium-high heat
  • Add the onion, salt, and garlic powder and saute until golden (~5 min)
  • Add the corn and tomatoes and cook until reduced (~10 min)
  • Add the orzo, chicken broth, frozen peas, and any additional seasonings (such as 1 tsp Italian) stir to combine then bring to a boil
  • Reduce heat to medium-low and simmer 10 minutes; stir and scrape the bottom a few times to keep orzo from sticking
  • Top with freshly grated Parmesan and black pepper


Related to the Broccoli Cheddar Chicken and Rice Casserole and the Zucchini Pasta