Nonna's Italian One-Pot Sausage and Orzo with Spinach

• 4 Mild Italian pork sausages
• 1½ cups Orzo
• 1 can (28 oz) Diced tomatoes
• 2½ cups Chicken broth
• 1 Onion
• 3 cloves Garlic
• 3 cups Baby spinach
• ⅓ cup Grated Parmesan
• 1 tbsp Olive oil
• Salt
• 6 scoops Nonna's Italian FLAVRBOMBS™

You will need

• Large deep skillet or Dutch oven
• Wooden spoon
• Knife
• Cutting board

Prepare the ingredients

1. Squeeze the sausage meat out of the casings. Dice the onion and finely chop the garlic.

Brown the sausage

2. Heat the olive oil in a large deep skillet over medium-high heat. Add the sausage and 2 scoops of Nonna's Italian and cook, breaking it up, for 6 to 8 minutes, until browned and no pink remains. It should reach 71°C (160°F).
3. Add the onion and garlic and cook for 3 minutes, until soft.

Simmer the orzo

4. Stir in the orzo and 3 scoops of Nonna's Italian, then add the tomatoes and broth.
5. Bring to a boil, lower the heat and simmer uncovered for 12 to 14 minutes, stirring often so the orzo does not stick, until tender and creamy.

Finish and serve

6. Stir in the spinach until wilted, then the Parmesan. Taste for salt.
7. Serve in bowls with a final sprinkle of 1 scoop of Nonna's Italian over the top.