1-First Step: Cook the Sausage & Veggies Start by browning the Italian sausage in a large pot or Dutch oven over medium-high heat. As it cooks, use a wooden spoon to break it up into smaller, bite-sized pieces. Once the sausage is nicely browned and cooked through, add the diced onion, zucchini, minced garlic, and crushed red pepper flakes. Continue cooking for another 5-6 minutes, stirring occasionally, until the onion has softened and become translucent.

2-Second Step: Simmer the Orzo Add the uncooked orzo pasta directly to the pot with the sausage and vegetables. Stir in the tomato sauce and your choice of beef or chicken stock. Bring everything to a gentle simmer, then reduce the heat to medium-low. Cook, stirring frequently to prevent the orzo from sticking to the bottom of the pot, until the orzo is tender but still has a slight bite (al dente). This typically takes about 10-12 minutes. If you find the mixture becoming too dry before the orzo is fully cooked, add additional stock a little at a time.

3-Third Step: Add the Finishing Touches Once the orzo is cooked to perfection, it’s time to add those final ingredients that make this dish truly special. Reduce the heat to low and stir in the heavy cream, chopped fresh basil, Parmesan cheese, and fresh baby spinach. Continue cooking just until the spinach has wilted, which should only take a minute or two.

4-Fourth Step: Season & Serve Taste your Italian sausage zucchini orzo and adjust the seasoning as needed. Add a pinch of sea salt and freshly ground black pepper to your preference. If you’re a basil lover like me, feel free to stir in a little extra fresh basil at this point for an added burst of flavor. Serve the dish warm in bowls, topped with additional Parmesan cheese for that perfect finishing touch.