Ingredients

• 0.75 cups sun-dried tomatoes
• 1 tablespoon oil from sun-dried tomato jar
• 1 pound italian pork sausage
• 1 large yellow onion
• 2 large garlic cloves , minced
• 3 tablespoons tomato paste
• 8 cups chicken broth
• 1 cup heavy whipping cream
• 1 tablespoon chopped fresh basil
• 2 teaspoons kosher salt
• 1 teaspoon Italian seasoning
• 0.5 teaspoons paprika
• 8 ounces uncooked orzo
• 3 cups packed fresh baby spinach
• 1 , 8-ounce
• 0.33 cups Parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil from sun-dried tomatoes in a large pot over medium-high until shimmering. Add sausage; cook, stirring occasionally, until sausage crumbles and is almost fully cooked through, about 5 minutes. Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes.
3. 3 Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color and fragrant, about 2 minutes.
4. 4 Stir in broth, cream, basil, salt, Italian seasoning, and paprika; bring to a boil over medium, stirring occasionally, until bubbling and frothy on top, about 12 minutes. Add pasta and reduce heat to medium-low; cook, uncovered, stirring occasionally, until orzo is al dente, about 8 minutes.
5. 5 Reduce heat to low, and add spinach, cream cheese, and Parmesan; cook, stirring often, until cream cheese and spinach is wilted, about 5 minutes.
6. 6 Garnish with additional Parmesan cheese and basil before serving.

Nutrition per serving