One-Pot Sausage and Orzo Stew
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One-Pot Sausage and Orzo Stew

One-Pot Sausage and Orzo Stew

with Garlic Bread

This one pot Italian orzo stew will whisk you off to the Italian countryside with flavours reminiscent of Nonna's kitchen. The slow-cooked flavours of sausage, crushed tomatoes and basil all come together in only 20 mins!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Mild Italian Sausage, uncased

170 g


(Contains Wheat)

7 g


100 g

Ricotta Cheese

(Contains Milk)

113 g

Baby Spinach

56 g

Onion, chopped

1 tbsp

Garlic Puree

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

370 mL

Crushed Tomatoes

2 unit

Ciabatta Roll

(Contains Gluten)

113 g


2 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories1270 kcal
Fat59 g
Saturated Fat25 g
Carbohydrate130 g
Sugar15 g
Dietary Fiber11 g
Protein55 g
Cholesterol75 mg
Sodium2600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Aluminum Foil
Small Bowl
Medium Bowl


Start stew

Before starting, preheat your broiler to high. Wash and dry all produce.

Quarter mushrooms. Heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then Italian sausage, mushrooms and onions. Cook, breaking up sausage with a spoon, until no pink remains, 3-4 min.**

Cook stew

Add crushed tomatoes, broth concentrate, orzo, half the garlic puree and 1 1/2 cups water (dbl for 4 ppl) to the pot. Bring to a boil over high heat, stirring constantly. Once boiling, reduce to medium-low. Cook, stirring constantly, until orzo is tender and stew has thickened slightly, 8-10 min. (NOTE: Stirring constantly keeps the orzo from sticking to the bottom of the pot). Season with salt and pepper.

Make garlic bread

While stew cooks, halve ciabatta. Stir together remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Brush cut sides of ciabatta with garlic oil. Transfer ciabatta to a foil-lined baking sheet, cut-side up. Broil in the middle of the oven, until ciabatta is golden-brown, 2-3 mins. (TIP: Keep your eye on the garlic bread, so they don't burn!)

Make ricotta mixture

Thinly slice basil. Stir together ricotta, Parmesan and basil in a medium bowl. Season with salt and pepper.

Finish and serve

Add spinach to the pot with stew. Stir, until wilted 1-2 min. Divide sausage orzo stew between bowls. Dollop ricotta mixture over top. Serve with garlic bread on the side, for dipping.