One-Pan Orzo Italiano
with Chicken Sausage, Tomatoes, and Spinach
- Wheat
- Milk
Pasta night just got so easy, it’s ridiculous. Everything in this recipe (and we really mean everything) comes together in a single pan. And since the orzo is cooked risotto-style, with the minimal amount of water it needs to get al dente, you don’t even have to drain it. The only thing that’s not minimal is the flavor: with chicken sausage, warmed tomatoes, and Parmesan and mozzarella cheeses, taste-wise, it about as big and bold as you can get.
Ingredients
2 clove
Garlic
5 ounce
Spinach
1 unit
Lemon
8 ounce
Grape Tomatoes
12 ounce
Italian Chicken Sausage
¼ ounce
Parsley
1.33 cup
Orzo Pasta
(Contains: Wheat)
1 tablespoon
Italian Seasoning
2 unit
Chicken Stock Concentrate
½ cup
Mozzarella Cheese
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
½ can
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 2 cups of very packed spinach. Cut lemon in half; cut one half into wedges. Cut tomatoes in half. Remove sausage from casings of 4 links (use the others as you like). Pick parsley leaves from stems and finely chop; discard stems.
Heat a large 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.
Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add 1⅓ cup orzo (we sent more) and Italian seasoning. Cook, stirring, until orzo is coated in juices, 1 minute. Season with salt and pepper.
Add 4 cups water, stock concentrates, 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 spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loosened.
Stir mozzarella 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.
Divide orzotto between plates. Sprinkle parsley over top. Serve with lemon wedges on the side for squeezing over.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Absolutely delectable and an all-time favorite for many — this dish is bursting with Italian-inspired flavors 🍝.
- Ease of prep: Very easy to make, perfect for teaching beginners or whipping up a quick weeknight dinner.
- Suggestions: Consider simmering the orzo with other ingredients for a true one-pan experience and richer flavor.
Reviews from our home cooks
The original version of this recipe was, in fact, a one-pan recipe. This current version is not, contrary to the name of the dish. (You now have us cooking the orzo separately - in a different pot - and adding it later.) I much prefer the original "one-pan" version where you add the orzo and let it all simmer together - in the one pan. This is our ALL-TIME favorite dish, by the way. One more thing... I notice you now have certain spice blends available to order. Can you please include the Italian Seasoning, too? It is the best!
It's my go-to remake. I can't always afford HelloFresh, but this recipe became one of my absolute favorites and a routine dinner at least once a week. It was the first recipe I taught my cousin how to make and she perfected it soon enough.
Very easy to make and absolutely delectable! One of my all time top favorites
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