Ingredients

• 1 pound Italian sausage, removed from casings (sweet or hot)

• 1 pound uncooked orzo pasta

• 1 tablespoon minced garlic

• 4 to 6 cups chicken broth

• 2 cups frozen spinach

• 1 15-ounce can cannellini beans

• ½ cup grated parmesan cheese, plus more for sprinkling

• Hot red pepper flakes, to taste

Steps

1. In a large skillet, add 1 pound of crumbled sausage and cook over medium-high heat breaking apart into smaller pieces with a wooden spoon, until lightly browned, 5 to 6 minutes

2. Reduce the heat to medium and add the minced garlic; cook for 1 minute more

3. Add 1 pound of uncooked orzo pasta and stir to combine

4. Pour in 4 cups of chicken broth to the pan

5. Stir the broth with the orzo until all the pasta is submerged

6. Bring the chicken broth to a boil and then cover and simmer on medium-low heat for 10 to 15 minutes

7. Uncover the pan and stir the orzo and sausage together

8. Season with some hot red pepper flakes to taste

9. Add in all the contents of a 15 ounce can of cannellini beans including the liquid to the pan and stir to combine

   1. As you stir, make sure none of the pasta sticks to the bottom to the pan

10. Pour in some more chicken broth (up to 2 additional cups) as needed to loosen the pan as everything continues to cook and heat through

11. Add 2 heaping cups of frozen spinach and stir to combine the spinach with the orzo and sausage

12. Stir in about a half cup of grated parmesan cheese

13. Serve and top with more grated parmesan cheese

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