Ingredients
Scale
- 1 pound ground chicken sausage
- 4 cups chicken broth
- 1 cup heavy cream (or dairy-free alternative)
- 1 can diced tomatoes (14 oz)
- 1 medium onion
- 4 cloves garlic
- 1.5 cups orzo pasta
- 2 cups fresh spinach
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil for garnish
- 1/2 cup Parmesan cheese
Instructions
- In a large Dutch oven over medium-high heat, heat olive oil. Add the ground chicken sausage, breaking it apart as it cooks until browned (8-10 minutes). Remove and set aside.
- Sauté diced onion in the remaining fat until translucent (3-4 minutes), then add minced garlic for an additional minute.
- Pour in the chicken broth and bring to a boil. Stir in the orzo and diced tomatoes; reduce heat to medium and simmer until orzo is tender (8-10 minutes).
- Return the cooked sausage to the pot; add heavy cream, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer gently for another 3-5 minutes.
- Stir in fresh spinach until wilted (1-2 minutes). Adjust seasoning as needed before serving.
- Serve hot, garnished with grated Parmesan cheese and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 55mg