Italian sausage and kale orzo is a reliable family favourite. It’s creamy, comforting and ready in about 20 minutes, all cooked in one pan. Herb-forward sausage and garlic-infused cream coat tiny orzo grains, finished with a scattering of Parmesan and a generous handful of kale.
If you avoid pork, you can still enjoy orzo in many ways — try a tomato-based Greek chicken and orzo, a vegetarian creamy orzo primavera, or a classic chicken primavera for a similar comforting meal.
Sausage and orzo pasta
Sausage and pasta are a natural pairing: sausage supplies protein and bold flavour while orzo brings a pleasing, starchy base. In this recipe, Tuscan kale (cavolo nero) adds a nutritious, leafy green component.
Here’s why this version stands out:
Italian sausage – its herb-forward blend, often with fennel and anise notes, adds complexity. Browning the de-cased sausage first releases those flavours into the pan fat so they infuse the cream sauce.
Orzo – these small, rice-shaped pasta pieces take on a silky, risotto-like texture when cooked in stock and cream, creating a luscious mouthfeel.
Cavolo nero – Tuscan kale is packed with nutrients and has a robust, earthy flavour that holds up well in creamy dishes. Folding it into the warm orzo softens its texture and makes it more appealing to reluctant vegetable eaters.
And the clean-up is easy: one pan is all you need.
Recipe Tips and Notes
- Cooking orzo in stock without draining mimics the risotto method—some call it “orzotto.” This creates a creamier texture than boiling and draining.
- Italian-flavoured sausage brings herbal depth, but any sausage you enjoy will work.
- For deglazing, use dry white wine, vermouth, or extra chicken stock if you prefer not to cook with alcohol.
- Cavolo nero (Tuscan kale) is my preferred green for this dish. Its flavour and texture suit the creamy sauce, but spinach, green peas or broccoli are good alternatives.
- Leftover kale can be added to soups, stews, or blended into a Tuscan kale pesto — it’s versatile and stores well in the fridge for a few days.
- This makes a satisfying main meal by itself, or a substantial side alongside roasted or grilled meats.
- Because the dish is rich (sausage, cream, cheese), balance it with lighter, acidic or crunchy sides.
Serving suggestions
Bright, peppery greens like a simple garden salad pair well and cut through the richness. Warm vegetable sides with a lemony finish—such as lemon-butter green beans or roasted broccoli with garlic and lemon—add texture and acidity.
If serving family-style with extra protein, keep the main simple: bacon-wrapped pork tenderloin or lemon-butter chicken cutlets both complement the creamy orzo without competing for attention. For an extra treat, serve with a garlicky focaccia for soaking up the sauce.
Storage and leftovers
Leftover pasta often loses its texture, so I aim to cook only what’s needed. If you do have leftovers, store them covered in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of water or chicken stock to loosen the sauce. Because the recipe uses cream, freezing is not recommended.
More recipes to try
- Instant Pot Risotto with Broccoli
- Creamy Chorizo and Spinach Orzo
- Spicy Sausage Pasta with Ricotta
- Creamy Orzo Pasta with Roasted Butternut Squash
Italian Sausage and Kale Orzo
Ingredients
- 1 tbsp olive oil
- 200g / 7 oz Italian sausages, casings removed
- 2 cloves garlic
- 200g / 1 cup orzo
- 125ml / 1/2 cup dry white wine
- 500ml / 2 cups chicken stock
- 250ml / 1 cup double / heavy cream
- 50g / 1/2 cup Parmesan cheese
- 100g / 3.5 oz Cavolo Nero / kale, tough stalks removed
- Salt to taste
Instructions
-
Heat the olive oil in a large pan. Add the de-cased, diced sausage and cook over medium heat, breaking it up with a spatula. Stir in the minced garlic and cook 30 seconds.
-
Add the orzo and toss so it’s coated in the sausage fat. Deglaze with the white wine and simmer briefly until the wine has reduced.
-
Pour in the chicken stock and cream with a pinch of salt. Stir to prevent sticking and bring to a gentle simmer. Cook uncovered for 5 minutes, then stir in the kale and cook another 5 minutes until the orzo is tender. Remove from the heat, stir in the Parmesan and adjust seasoning with salt to taste.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.