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One-Pot Pumpkin Orzo with Spicy Sausage & Kale (30-Minute Meal!)

Recipe by Evelyn Marcella Rivera

A cozy, creamy one-pot orzo loaded with spicy Italian sausage, pumpkin, and kale. Weeknight-fast, restaurant-delish, and ready in 30 minutes.

  • Total Time35 minutes
  • Yield4 servings 1x

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

  1. Prepare Your Spice Blend: In a small bowl, combine the kosher salt, dried thyme, black pepper, and dried rosemary. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://blesseddish.com/one-pot-pumpkin-orzo-with-spicy-sausage-kale-30-minute-meal/