A one-pan weeknight dinner packed with juicy sausage, tender orzo, and fresh spinach in a creamy broth—quick, comforting, and full of flavor.

1 lb chicken sausage (sliced; about 3–4 links)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup orzo pasta

2 cups chicken broth

½ cup heavy cream (or half-and-half)

1 cup baby spinach or kale

½ teaspoon dried oregano

¼ teaspoon red pepper flakes (optional)

Salt and black pepper, to taste

Fresh parsley or basil for garnish

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Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 4–5 minutes until browned. Remove and set aside.

In the same pan, sauté diced onion and bell pepper for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds.

Add orzo and toast for 1 minute, stirring constantly.

Pour in chicken broth and scrape up any browned bits. Add oregano, red pepper flakes, salt, and pepper.

Once it begins to simmer, cover the pan, reduce heat to medium-low, and cook for 10–12 minutes, stirring occasionally.

Stir in cream, spinach, and cooked sausage. Simmer for 2–3 minutes until everything is heated through and creamy.

Adjust seasoning and garnish with fresh herbs before serving.

Use turkey sausage or andouille for different flavor profiles.

Zucchini or mushrooms can be added for extra veggies.

Swap cream with coconut milk for a dairy-free version.

Add Parmesan cheese at the end for richness.

Use whole-wheat orzo for added fiber.