- 1 pound Italian sausage
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red chili flakes (optional)
- Salt & pepper to taste
- 4 cups chicken broth
- 2 cups spinach
- 1/2 cup half and half
- 1 cup Parmesan cheese, shredded
Heat oil and butter in Dutch oven. Add onion and sauté.
Add sausage to pan and crumble as it cooks. Add chicken broth and deglaze the pan, scraping the browned bits. Stir in tomatoes, Italian seasoning, chili flakes, salt and pepper.
When the stock begins to boil stir in orzo. Cover and let cook 8-10 minutes. Stir occasionally to prevent pasta from sticking. Stir in spinach and cook 2 more minutes. Remove from heat.
Stir in half and half. Top with Parmesan for serving.