Salad With A Spoon

Intro:

A hearty, one-pot meal packed with protein, fiber, veggies, and tons of flavor. It also holds up beautifully as leftovers, making it a great option for meal prep.

Why You’ll Love It

• One-pan meal — minimal prep and cleanup
• Cozy & satisfying — creamy orzo with plenty of flavor
• Meal-prep friendly — reheats beautifully for easy lunches or dinners

Nutrition Highlights

• Protein-packed — chicken or sausage helps make it a satisfying meal
• Balanced meal — combines protein, carbohydrates, and vegetables
• Easy to add veggies — a simple way to work more produce into your day
• The vitamin C from the tomato sauce helps your body absorb the iron in the beans.

Ingredients

Makes approximately 5 servings

• 1 lb Italian sausage
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 ½ cups orzo
• 2 cups low-sodium chicken broth
• 1 cup Rao’s tomato sauce
• 2 heaping spoonfuls tomato paste
• Cannellini or kidney beans, drained and rinsed
• 2 cups fresh spinach
• Garlic powder, to taste
• Dried basil, to taste
• Smoked paprika, to taste
• Dried oregano, to taste
• Black pepper, to taste
• Ricotta cheese, for serving

Instructions

1. Brown the sausage.
   Heat a drizzle of olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned and cooked through. Remove from the pan and set aside, keeping it warm.
2. Sauté the vegetables.
   Add another drizzle of olive oil to the same pan. Add the minced garlic and diced onion and sauté until fragrant and beginning to soften. Add a couple splashes of water to deglaze the pan, scraping up the flavorful browned bits left behind by the sausage.
3. Add the bell pepper and seasonings.
   Stir in the diced red bell pepper. Season with garlic powder, dried basil, smoked paprika, oregano, and black pepper.
4. Toast the orzo.
   Add the orzo (1.5 cups) directly to the pan and stir to coat it in the vegetables and seasonings. Sauté for a few minutes first. This helps give the orzo even more flavor.
5. Cook the orzo.
   Stir in the tomato paste, chicken broth (2 cups), and Rao’s tomato sauce (1 cup) until well combined. Cover and cook over medium-high heat for about 10 minutes, or until the orzo is tender, stirring occasionally to prevent sticking. Add a splash more broth or water if needed as it cooks.
6. Add the sausage and beans.
   Return the cooked sausage to the pan. Stir in the drained and rinsed cannellini or kidney beans.
7. Add the spinach.
   Stir in a few handfuls of fresh spinach. Cook for a few more minutes, until the spinach has wilted and everything is heated through.
8. Serve.
   Spoon the Tuscan orzo into bowls and finish with a scoop of ricotta cheese for a creamy finishing touch. Enjoy!