Homemade Italian Sausage Orzo
A comforting one-skillet meal with ground Italian sausage, orzo, diced tomatoes, and savory broth, ready in about 30 minutes.
Ingredients
Main Ingredients
- 1 pound Italian sausage (sweet or spicy, casings removed if using links)
- 1 cup orzo pasta
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 can diced tomatoes (14.5 ounces), undrained
- 4 cups hot chicken broth Use low-sodium if desired.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking
- Heat a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until nicely browned and cooked through, about 6–8 minutes.
- Push the sausage to the side and add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté until softened and translucent, about 4–5 minutes.
- Stir in the orzo and let it toast briefly for 1 minute to coat it in fat and flavor.
- Add the can of diced tomatoes (with juices), hot chicken broth, and Italian seasoning. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 10–12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir once or twice during cooking to prevent sticking.
- Taste and season with salt and freshly ground black pepper as needed. Remove from heat and let sit for a minute to thicken slightly.
- Serve hot, garnished with chopped fresh parsley.
Notes
For a leaner version, swap the sausage for turkey Italian sausage. Use gluten-free orzo if needed. Store leftovers in an airtight container for up to 3–4 days.