Ingredients:
1 lb Italian sausage (mild or spicy)
1 cup orzo pasta
2 cups fresh spinach
8 oz portobello mushrooms, sliced
1 can (14.5 oz) diced tomatoes
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Parmesan cheese for garnish (optional)
Directions:
In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it up into small pieces, and cook until browned. Remove the sausage from the pot and set aside.
In the same pot, add diced onion and minced garlic, sautéing for 3-4 minutes until softened. Add the sliced portobello mushrooms and cook for another 4-5 minutes until they begin to brown.
Stir in the diced tomatoes, chicken broth, Italian seasoning, and orzo pasta. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the orzo is tender.
Add the cooked sausage back to the pot, along with fresh spinach and heavy cream. Stir well and simmer for another 5 minutes until the spinach wilts.
Season with salt and pepper to taste. Serve hot with grated Parmesan cheese if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6
Calories: 470 kcal per serving
