This creamy Tuscan orzo is your go-to dinner on a weeknight: everything prepared in a single pan, incredibly cozy, and loaded with flavorful sausage, robust kale, and a smooth sauce. It’s the ideal hearty meal for cold evenings.
What you’ll appreciate about this dish:
- One skillet = reduced cleaningEverything is cooked together in one pan for maximum flavor and little effort.
- Customizable & forgiving: Replace the kale, modify the heat, or make it lighter with a mix of milk and cream. This recipe is flexible based on what you have in the fridge.
- Earns a lot and reheats well:Leftover meals can help you get a head start on your lunch for the next day!
If You Try Just One Cozy Meal This Autumn, Make It This Rich Tuscan Orzo
Here’s the deal: you deserve comforting food that doesn’t involve emotional effort, a pile of dirty dishes, or a cooking certification.
That’s where this single-pan marvel steps in.
Comforting Tuscan Orzo with Sausage and Kale is the meal I reach for when I want to feel warm and capable without much effort.
The sausage delivers bold taste, the kale gives you a sense of being a mature individual, and the sun-dried tomatoes add a zesty umami punch that says, “Yes, I”do“has good taste.” Everything blends together in a single pot, allowing the orzo to absorb every bit of that garlicky, creamy broth.
In a nutshell: it’s culinary excellence.
One-pot orzo dish with sausage and kale Ingredients + substitutions
Italian SausageI love using sweet Italian sausage and adding my own red pepper flakes to get the best of both flavors. You end up with the sweet fennel taste along with a bit of heat. However, you can also choose hot Italian sausage if that’s your preference! Purchase bulk sausage or remove the casings for easier browning, ensuring a generous amount of crumbled sausage in every bite.
Onion & Garlic. Your traditional flavor foundation. Yellow onion is ideal, but shallots make a sophisticated alternative if you’re in the mood for something special.
Sun-Dried Tomatoe.: Use oil-packed for optimal texture and taste. (Extra: you don’t have to rehydrate them as you would with dried ones!)
Orzo PastaThe main attraction. Its compact size makes it ideal for fast, creamy one-pan dishes and it has thebest texture.
Chicken Broth: Low-sodium allows for greater control. Vegetable broth is also an option.
Heavy Cream or Half-and-Half: Smoother = more comfortable. Half-and-half can make it lighter if you like, or choose full luxury and replace it with cream cheese.
KaleBoth Lacinato and curly kale are suitable. Simply remove the tough stems and chop it finely. (I enjoy purchasing the pre-shredded kale from Trader Joe’s. It simplifies the preparation process!)
Italian Seasoning + Red Pepper FlakesDried herbs provide a straightforward flavor. Sprinkle in some chili flakes for a burst of heat.
Frequently asked questions
Store any remaining food in the refrigerator for up to three days. Heat it up using a microwave or stove, and add a little bit of broth, cream, or water if the sauce has become too thick.
You can skip them, but they contribute a nice layer of depth and a subtle tang. Chopped cherry tomatoes (either fresh or roasted) can be used as a substitute when needed. If you omit the tomato completely, finish the dish with a splash of fresh lemon juice to enhance the flavors.
It can be as fiery as you prefer. Add spicy sausage and chili flakes for extra heat—or keep it gentle throughout. As it’s written, the recipe includes only a subtle amount of spice.
Another one-pot dinner recipes you may enjoy:
- One Pot Jambalaya Pasta
- One-Pan Lemon Ricotta Spaghetti
- Sausage and Eggplant One-Pan Pasta
- Creamy Chicken and Basil Pasta
- One-Pan Spaghetti with Meat Sauce
Creamy Tuscany Orzo with Sausage and Kale
Ingredients
- 1 Tbsp olive oil
- 1 pound Italian sausage sweet or spicy, skins removed
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon dried Italian seasoning
- ⅙ teaspoon red pepper flakes optional
- 1½ cups dry orzo
- ½ cup sun-dried tomatoes (oil-packed, drained) chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups chopped kale tough stems removed
- Kosher salt and freshly ground pepper
Instructions
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Warm the oil in a spacious pan on medium heat.1 Tbsp olive oil
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Add sausage, use a spoon to break it apart, and cook until it is browned (6–8 minutes).1 pound Italian sausage
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Add onions and cook for 3 minutes, until they become tender.11 small onion
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Mix in garlic, Italian seasonings, and red pepper flakes; cook for 1 minute until the aroma is released.3 garlic cloves3 garlic cloves, 1 teaspoon of dried Italian herbs,1/6 teaspoon red pepper flakes
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Mix in orzo and sun-dried tomatoes; cook for 1 to 2 minutes to lightly toast them.1½ cups dry orzo1½ cups dry orzo, ½ cup sun-dried tomatoes (packed in oil, drained)
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Add chicken broth. Heat until it starts to bubble gently, then lower the heat and stir in the cream.4 cups of chicken broth with low sodium content,1 cup heavy cream
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Cook without covering for 10 to 12 minutes, frequently stirring, until the orzo is soft and the sauce has thickened.
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Mix in kale and cook until it’s just softened, approximately 2 minutes.3 cups chopped kale
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Take off the heat. Add salt and pepper according to your preference.
Nutrition
The post One-Pan Tuscany Orzo with Sausage and Kale appeared first on The Busy Foodie.
