Description
A cozy, creamy one-pot orzo loaded with spicy Italian sausage, pumpkin, and kale. Weeknight-fast, restaurant-delish, and ready in 30 minutes.
Ingredients
Units
Scale
Spice Blend
- 1 tsp kosher salt
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/2 tsp dried rosemary
Main
- 1 tbsp olive oil
- 1 lb spicy Italian sausage (pork or chicken; casings removed)
- 2 cups fresh kale, roughly chopped (curly or Tuscan)
- 1 medium shallot, minced
- 4 cloves garlic, minced
- 1 cup dry orzo (gluten-free or regular)
- 2 cups low-sodium chicken broth
- 3/4 cup full-fat coconut milk (canned), shaken
- 1/3 cup pure pumpkin puree
- 1/4 cup nutritional yeast
- grated Parmesan cheese (optional, for topping)
Instructions
- Prepare Your Spice Blend: In a small bowl, combine the kosher salt, dried thyme, black pepper, and dried rosemary. Set aside.
- Brown the Sausage and Wilt the Kale: Heat the olive oil in a large, deep skillet with a lid over medium heat. Add the sausage and cook, breaking it up, until no pink remains, 6-8 minutes. Stir in the chopped kale and cook until the sausage is lightly crisped and the kale is wilted, about 5 minutes. Transfer sausage and kale to a bowl; leave drippings in the pan.
- Sauté the Aromatics: In the same skillet, add the minced shallot and garlic. Cook, stirring constantly, for about 1 minute. Stir in the prepared spice blend and toast 1 minute more.
- Build the Pumpkin Orzo Base: Stir in the dry orzo to coat. Pour in the chicken broth, scraping up browned bits. Mix in the coconut milk, pumpkin puree, and nutritional yeast until smooth and creamy.
- Simmer to Perfection: Bring to a boil, then reduce heat to low, cover, and cook until orzo is al dente, 12-16 minutes, stirring once or twice to prevent sticking.
- Combine and Serve: Return sausage and kale to the skillet; stir to combine and heat through. Divide among 4 plates and top with grated Parmesan, if desired.
Notes
Swap coconut milk with half-and-half for a dairy-forward version. Use sweet Italian sausage if you prefer mild heat. Stir in extra broth to loosen leftovers on reheat. Gluten-free: choose GF orzo. Dairy-free: skip Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, One-Pot
- Cuisine: American, Fall
Nutrition
- Calories: 550
- Fat: 30
- Carbohydrates: 45
- Fiber: 5
- Protein: 28
