One-Pot Garlic Butter Beef Sausage & Orzo

This one-pot garlic butter beef sausage and orzo is the dinner we make when the fridge is nearly empty and nobody wants to wash dishes. Beef sausage browns in butter with lots of garlic, then orzo simmers right in the same pot with broth until it turns creamy. A shower of Parmesan and parsley finishes it.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• Everything cooks in one pot
• Creamy orzo with no cream needed
• Ready in 35 minutes

Ingredients

• 1 lb beef sausage, sliced into 1/2-inch rounds
• 3 tablespoons butter
• 5 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 3 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 1 cup baby spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley

How to Make It

1. Melt the butter in a large, deep skillet or Dutch oven over medium-high heat.
2. Add the sausage rounds and cook for 4 to 5 minutes, stirring once, until browned on both sides.
3. Add the garlic and cook for 30 seconds, until fragrant.

4. Stir in the orzo, Italian seasoning, salt, pepper, and red pepper flakes, then pour in the chicken broth.
5. Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 12 to 14 minutes, stirring once halfway through, until the orzo is tender and most of the liquid is absorbed.
6. Stir in the Parmesan, spinach, and lemon juice until the spinach wilts and the orzo turns creamy. Sprinkle with parsley and serve.

Pro Tips

• Stir the orzo halfway through cooking so it does not stick to the bottom of the pot.
• If the orzo looks dry before it is tender, add 1/4 cup of broth at a time.
• The orzo keeps absorbing liquid as it sits, so serve it right away for the creamiest texture.

Serving Suggestions

Serve with a crisp green salad and crusty bread to scoop up the creamy orzo. A squeeze of extra lemon on top brightens the whole dish.

Frequently Asked Questions

Can I use a different sausage?

Yes. Italian sausage, chicken sausage, or turkey sausage all work. Adjust the seasoning if your sausage is already spicy.

Can I add vegetables?

Absolutely. Mushrooms, bell peppers, or sun-dried tomatoes are all good here. Add them with the garlic.

How do I store leftovers?

Refrigerate for up to 3 days. Reheat with a splash of broth or water, since the orzo thickens as it sits.