Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it apart with a spoon.
- Add diced onion and minced garlic, sauté until fragrant and translucent.
- Stir in the orzo pasta, cook for 2 minutes, allowing it to toast slightly.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer until orzo is tender and liquid is absorbed, about 10 minutes.
- Stir in heavy cream, mozzarella, and Parmesan cheeses until melted and creamy.
- Season with salt and pepper to taste, garnish with chopped parsley, and serve hot.
Notes
- You can substitute ground turkey for sausage for a leaner version.
- Add red pepper flakes for a spicy kick.
- Best enjoyed fresh; reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal Kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg