Why You’ll Love This Recipe
This recipe is quick, convenient, and packed with flavor. The sausage adds depth and richness, while the orzo absorbs all the delicious seasonings as it cooks. It’s a one-pan dish, which means less cleanup and more ease in the kitchen. You can easily customize it with vegetables or different types of sausage, making it versatile and family-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound Italian sausage (mild or spicy)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup dry orzo
2 cups chicken broth
1/2 cup crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions
- Heat olive oil in a large skillet over medium heat.
- Remove the sausage from its casing if needed and cook in the skillet, breaking it apart with a spoon, until browned and fully cooked. If there is excess grease, drain some of it, leaving about 1 tablespoon in the pan.
- Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the dry orzo to the skillet and stir for 1–2 minutes to lightly toast it.
- Pour in the chicken broth and crushed tomatoes. Stir in oregano, basil, salt, black pepper, and red pepper flakes if using.
- Bring the mixture to a gentle simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in the grated Parmesan cheese.
- Garnish with fresh parsley and serve warm.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Add baby spinach or kale during the last few minutes of cooking for extra greens.
Use turkey or chicken sausage for a lighter option.
Stir in a splash of heavy cream at the end for a creamier texture.
Add diced bell peppers or mushrooms when sautéing the onion for extra flavor.
Top with shredded mozzarella and broil briefly for a cheesy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat with a splash of broth or water to loosen the orzo.
Microwave individual portions in 30-second intervals, stirring between each, until heated through.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the orzo may soften slightly after freezing.
FAQs
Can I use a different type of pasta instead of orzo?
Yes, small pasta shapes like ditalini can work, but cooking times and liquid amounts may need slight adjustments.
Do I need to cook the orzo separately?
No, the orzo cooks directly in the skillet with the broth, absorbing all the flavors.
Can I make this recipe dairy-free?
Yes, simply omit the Parmesan cheese or use a dairy-free alternative.
What type of sausage works best?
Italian sausage, either mild or spicy, provides the most flavor, but other varieties can be used.
How do I prevent the orzo from sticking?
Stir occasionally during cooking and ensure there is enough liquid in the pan.
Can I add more vegetables?
Absolutely. Zucchini, spinach, mushrooms, and bell peppers all work well.
Is this recipe suitable for meal prep?
Yes, it stores and reheats well, making it ideal for meal planning.
Why is my orzo still firm?
It may need a few extra minutes of cooking or a splash more broth. Cover and simmer until tender.
Can I make this ahead of time?
Yes, prepare it ahead and reheat gently before serving.
What can I serve with Simple Sausage Orzo?
A fresh green salad or roasted vegetables pair nicely with this hearty dish.
Conclusion
Simple Sausage Orzo is a flavorful, comforting meal that comes together quickly in just one pan. With savory sausage, tender pasta, and rich seasonings, it’s an easy recipe that delivers big taste with minimal effort. Perfect for weeknight dinners or casual gatherings, this dish is sure to become a household favorite.
PrintSimple Sausage Orzo
Simple Sausage Orzo is a hearty one-pan meal made with savory Italian sausage, tender orzo, and a rich tomato-infused broth. Quick, comforting, and full of flavor, this easy recipe is perfect for busy weeknights or casual dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup dry orzo
- 2 cups chicken broth
- 1/2 cup crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Remove sausage from casing if necessary and cook, breaking it apart, until browned and fully cooked. Drain excess grease, leaving about 1 tablespoon in the pan.
- Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add dry orzo and stir for 1–2 minutes to lightly toast.
- Pour in chicken broth and crushed tomatoes. Stir in oregano, basil, salt, black pepper, and red pepper flakes if using.
- Bring to a gentle simmer. Cover and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Remove from heat and stir in grated Parmesan cheese.
- Garnish with fresh parsley and serve warm.
Notes
- Stir occasionally to prevent the orzo from sticking.
- Add spinach or kale during the last few minutes of cooking for extra greens.
- Use turkey or chicken sausage for a lighter option.
- Reheat with a splash of broth or water to loosen the texture.
- Freeze for up to 2 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
