This Sausage, Corn, and Spinach Orzo combines savory Italian sausage, sweet corn, and fresh spinach in a creamy Parmesan sauce with Italian seasonings.
authorโs note
One Pot, 30 Minutes, Zero Complaints!
Iโm always looking for meals that hit three things at once: quick, easy, and something everyone will actually eat without complaints. Bonus points if I donโt end up staring at a sink full of dishes afterward.
This Sausage, Corn, and Spinach Orzo checks every box.
The first time I made this recipe, I had one of those random fridge situations where I needed to use up spinach before it wilted, had a bag of frozen corn sitting in the freezer, and spotted Italian sausage in the fridge. I started throwing things into a pot with orzo and hoped for the best.
And honestly? The minute I stirred in the Parmesan and spinach at the end, I knew I had a winner.
The sauce turns creamy and rich without needing heavy cream, the corn adds little bursts of sweetness, and the sausage brings tons of flavor. Plus, orzo does this magical thing where it creates a risotto-like texture with hardly any effort.
Now this is one of those dinners I make on repeat because it feels a little fancy while secretly being incredibly easy.
Sausage, Corn, and Spinach Orzo
Ever crave a flavor-packed meal but dread the mountain of dishes afterward? Been there! Good news: Iโve got just the recipe thatโll save the day! Say hello to the Sausage, Corn, and Spinach Orzo.
This dish is all about bold flavors, and guess what? Youโll only dirty one pot and have dinner done in under 30 minutes. Yep, seriously! I think youโre really going to love this one!
Sausage, Corn, and Spinach Orzo Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Italian sausage | Mild works great for families. Spicy adds a little kick. Turkey sausage also works. |
| Frozen corn | Frozen is easiest, but fresh summer corn cut off the cob is amazing. |
| Whole milk | 2% works, but whole milk gives the best texture. |
| Orzo | I donโt recommend swapping this one. Other pasta shapes cook differently and wonโt create the same creamy texture. Use extras in this Meatballs and Orzo,ย Chicken Orzo, or Creamy Pesto Orzo. |
| Parmesan | Grab a block and grate it fresh for the smoothest melt. |
| Baby spinach | Roughly chop it so it blends easily into every bite. |
How To Make Sausage, Corn, and Spinach Orzo
- Brown sausage & corn: Cook sausage until browned, then stir in corn and set aside.
- Build flavor: Cook onions and garlic in butter.
- Make the sauce base: Stir in flour, then whisk in broth and milk.
- Add orzo: Stir in seasonings and cook until almost tender.
- Finish: Add sausage back in with spinach and Parmesan.
- Serve: Top with extra Parmesan and dig in.
chelseaโs recipe tip
My Top Tips For Success
- Grate your own Parmesan: Pre-shredded cheese doesnโt melt nearly as smoothly.
- Keep stirring: Orzo likes to settle and stick.
- Keep extra broth nearby: If the orzo absorbs liquid too fast, splash in more.
- Donโt overcook spinach: Stir it in at the end.
- Use a large pot: Orzo expands more than youโd think. A large nonstick pot, specifically one ranging from ย 5.5 to 6 quartsย is your best bet.
What To Serve With Sausage, Corn, and Spinach Orzo
- Salad: Keep it simple with an Italian salad, quick Tomato Avocado Salad, or classic Caesar Salad.
- Bread: Serve with crusty Italian bread, French bread, or garlic bread for soaking up every bit of that creamy sauce.
- Veggies: Roasted asparagus, broccoli, or Brussels sprouts are all great on the side.
- Fruit Salad: A fresh fruit salad adds a light, refreshing balance.
- Bruschetta: Tomato bruschetta with fresh basil adds a fresh, crunchy bite.
Storage
Store leftover sausage, corn, and spinach orzo in an airtight container in the fridge for 3 to 4 days.
Orzo keeps soaking up liquid as it sits, so when reheating add a splash of milk or broth.
Warm slowly on the stovetop or microwave in short bursts, stirring between each.
More Recipes Using Sausage:
Sausage, Corn, and Spinach Orzo
Video
Equipment
- Large pot nonstick
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or spicy
- Salt and pepper
- 1 (10-ounce) bag frozen corn
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup finely diced yellow onion 1 large onion
- 1 tablespoon minced garlic
- 2 cups chicken stock or broth
- 2-1/4 cups whole milk see note 1
- 1 tablespoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspon garlic powder
- 1-1/2 cups uncooked orzo pasta see note 2
- 1 cup freshly grated Parmesan cheese divided, see note 3
- 2 cups baby spinach coarsely chopped
Instructionsย
- In a large, nonstick pot, heat oil over medium-high. Add sausage, letting it sear for about a minute per side. Break and crumble sausage with a wooden spoon, cooking it through. Season with salt and pepper (I use 3/4 teaspoon salt and 1/4 teaspoon pepper). Stir in frozen corn and sautรฉ for 2 minutes. Transfer this mixture to a bowl, cover with foil, and set aside. Donโt wipe out the pot.
- Return the pot to the burner over medium heat. Add butter and onions and sautรฉ until they begin to turn golden. Mix in minced garlic, stirring for 30 seconds. Sprinkle the flour over the onions and garlic, cooking and stirring for 1 minute. Gradually stir in chicken stock, ensuring no lumps form. Once smoothly incorporated, mix in milk, orzo, Italian seasoning, garlic powder, and onion powder.
- Increase heat, bringing the mixture to a simmer. Once simmering, reduce heat to maintain a gentle bubble. Cook for 7 minutes, stirring occasionally and ensuring the orzo doesnโt stick to the potโs bottom. After this, the orzo should be nearly tender, but the mixture will still be a bit soupy.
- Stir in the sausage-corn mixture and the baby spinach. Gradually add 3/4 cup Parmesan cheese, stirring gently after each addition until itโs melted into the sauce. Adjust seasoning if needed.
- The final dish should have a creamy, risotto-like consistency. If itโs too thick, you can add a splash of milk to adjust. Serve hot, garnishing individual servings with the remaining 1/4 cup Parmesan cheese.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! I used half the milk and added a diced jalepeno to the onions for some added heat. Iโll definitely be making this again.
Delish! So thrilled this was a hit!
I am about to move so Iโve been doing a pantry/ fridge clean out and this recipe was perfect for using what I already had. However I missed the fact that I had maybe 1/3 a cup of risotto. I used Israeli couscous instead and it was perfect! I was nervous it wouldnโt be the same but I think texture wise it was spot on and a great sub! I had to add about 1 cup of milk and 15 mins total cooking time.
Delish, iโm thrilled to hear you were able to make it work with what you had on hand! Thanks for your comment Rachel! ๐
Well what do you know โ for once Iโve got all the ingredients in my pantry and mounds of spinach in the garden, soooo guess whoโs having this tonight lol. Seriously tho, this sounds and looks absolutely scrummy. Thanx as always
Oh that is so fun to hear!! I hope you love it; thanks for the comment Alexa ๐