One-Pan Orzo italiano

with Chicken Sausage, Tomatoes, and Spinach


By Hello Fresh


Cooking Time: 30 mins

Servings: 2

Nutrition: 550 Calories



  • Garlic- 2 cloves
  • Baby Spinach- 5 oz
  • Lemon- 1
  • Grape Tomatoes- 4 oz
  • Parsley- 1/4 oz
  • Italian Chicken Sausage- 6 oz
  • Orzo Pasta- 2/3 cup
  • Italian Seasoning- 1/2 tbsp
  • Chicken Stock Concentrate- 1
  • Mozzarella Cheese- 1/4 cup
  • Panko Breadcrumbs- 1/2 cup
  • Parmesan Cheese- 1/4 cup



1  PREHEAT AND PREP.     Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 1 cup very packed spinach. Halve lemon; cut one half into wedges. Halve tomatoes. Pick parsley leaves from stems and finely chop; discard stems. Remove 2 links sausage from casings (use other link as you like).


COOK SAUSAGE.      Heat a drizzle of olive oil in a large tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.


3 START ORZOTTO.        Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add ⅔ cup orzo and ½ TBSP Italian seasoning (we sent more of both). Cook, stirring, until orzo is coated in juices, about 1 minute. Season with salt and pepper.


4  FINISH ORZOTTO.       Add 2 cups water, stock concentrate, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in chopped spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loose.


5  BROIL ORZOTTO.    Stir ¼ cup mozzarella (we sent more) and a squeeze of lemon into pan. Season with salt, pepper, and more lemon to taste. (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.

6  PLATE AND SERVE.      Divide orzotto between plates. Sprinkle parsley over top. Serve with

lemon wedges on the side for squeezing over.