One Pot Tuscan Orzo with Sausage and Kale
This creamy Tuscan orzo is your weeknight dinner hero: all made in one pan, impossibly comforting, and packed with savory sausage, hearty kale, and a silky sauce. It’s the perfect comfort-food meal for chilly nights.
What you’ll love about this recipe:
- One pan = less cleanup: Everything simmers together in a single skillet for max flavor and minimal fuss.
- Customizable & forgiving: Swap the kale, adjust the spice level, or lighten it up with half-and-half. This recipe works with what you have in the fridge.
- Makes a ton and reheats great: Leftovers give you a jump start on tomorrow’s lunch!
If You Only Try One Comfort Food Recipe This Fall, Let It Be This Creamy Tuscan Orzo
Here’s the thing: you deserve comfort food that doesn’t require emotional labor, a mountain of dirty dishes, or a culinary degree.
That’s where this one-pan wonder comes in.
Creamy Tuscan Orzo with Sausage & Kale is the dish I turn to when I want to feel cozy and competent without trying hard.
The sausage brings serious flavor, the kale makes you feel like a responsible adult, and the sun-dried tomatoes sneak in that tangy umami pop that says, “Yes, I do have good taste.” All of it simmers together in one pan, so the orzo soaks up every drop of that garlicky, creamy broth.
In short: it’s dinner goals.
One pot orzo with sausage and kale Ingredients + substitutions
Italian Sausage:. I love the using sweet Italian sausage and adding my own ref pepper flakes for the best of both worlds. You get that sweet fennel flavor but still a little spice. But you can also use hot Italian sausage if that’s what you prefer! Buy bulk sausage or remove the casings for easy browning and pelnty of sausage crumbled in every bite.
Onion & Garlic. Your classic flavor base. Yellow onion is best, but shallots are a luxe swap if you’re feeling fancy.
Sun-Dried Tomatoe.: Use oil-packed for the best texture and flavor. (Bonus: you dont’ need to rehydrate them like you do with dried!)
Orzo Pasta: The star of the show. Its small size makes it perfect for quick, creamy one-pan meals and it has the best texture.
Chicken Broth: Low-sodium gives you more control. Veggie broth also works.
Heavy Cream or Half-and-Half: Creamier = cozier. Half-and-half will lighten things up if you prefer, or go for all out indulgence and swap in cream cheese.
Kale: Lacinato or curly both work. Just remove those tough stems and chop it finely. (I love buying the bagged shredded kale from Trader Joe’s. It makes prep so easy!)
Italian Herbs + Chili Flakes: Dried herbs keep it simple. Add a pinch of chili flakes for a pop of spice.
Frequently asked questions
Keep leftovers in the fridge for up to 3 days. Reheat in the microwave on or the stovetop, adding a spash or broth or cream (or even water) if it the sauce has thickened too much.
You can skip them, but they add such a nice depth and a little acid. Chopped cherry tomatoes (fresh or roasted) could sub in a pinch. If you leave the tomato out entirely, finish the dish with a squeeze of fresh lemon before serving to brighten it up.
It’s as spicy as you want it to be. Use spicy sausage and chili flakes for heat—or go mild all the way. As written, the recipe has just a hint of heat.
Other one pot dinner recipes you might like:
- One Pot Jambalaya Pasta
- One Pot Lemon Ricotta Spaghetti
- Sausage and Eggplant One Pot Pasta
- Creamy Chicken and Pesto Pasta
- One Pot Sapghetti and Meat Sauce
Creamy Tuscan Orzo with Sausage & Kale
Ingredients
- 1 Tbsp olive oil
- 1 pound Italian sausage sweet or spicy, casings 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 & freshly cracked pepper
Instructions
- Heat 1 Tbsp olive oil in a large skillet over medium heat.1 Tbsp olive oil
- Add 1 pound Italian sausage, breaking it up with a spoon, and cook until browned (6–8 minutes).1 pound Italian sausage
- Add 1 small onion and cook 3 minutes, until softened.1 small onion
- Stir in 3 garlic cloves, 1 teaspoon dried Italian seasoning, and ⅙ teaspoon red pepper flakes; cook 1 minute until fragrant.3 garlic cloves, 1 teaspoon dried Italian seasoning, ⅙ teaspoon red pepper flakes
- Stir in 1½ cups dry orzond ½ cup sun-dried tomatoes (oil-packed, drained); cook 1–2 minutes to toast slightly.1½ cups dry orzo, ½ cup sun-dried tomatoes (oil-packed, drained)
- Pour in 4 cups low-sodium chicken broth. Bring to a gentle boil, then reduce to a simmer and stir in 1 cup heavy cream.4 cups low-sodium chicken broth, 1 cup heavy cream
- Cook uncovered for 10–12 minutes, stirring often, until orzo is tender and sauce is thickened.
- Stir in 3 cups chopped kale and cook until just wilted, about 2 minutes.3 cups chopped kale
- Remove from heat. Season to taste with salt and pepper.
