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A savory dish of Italian sausage and orzo pasta with fresh herbs and vegetables.

Italian Sausage and Orzo

A cozy, complete meal with ground Italian sausage and tender orzo simmered together in a tomato broth for a rustic and satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage (sweet or spicy) Remove casings if using links; bulk sausage is easiest.
  • 1 cup orzo pasta Substitute small pasta like acini di pepe if needed.
  • 1 medium onion, chopped Yellow or sweet onion works well.
  • 2 cloves garlic, minced Fresh garlic brightens the dish.
  • 1 medium bell pepper, diced Any color; red adds sweetness.
  • 1 can (14.5 oz) diced tomatoes, undrained Fire-roasted or plain both work.
  • 4 cups chicken broth, hot Use vegetable broth to keep it vegetarian.
  • 1 teaspoon Italian seasoning Or a blend of oregano, basil, and thyme.
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh parsley, chopped

Method
 

Cooking
  1. Heat a large pot over medium. Add the sausage and break it up with a spoon. Cook until browned and cooked through, about 6–8 minutes.
  2. Push the cooked sausage to one side of the pot. Add the chopped onion, minced garlic, and diced bell pepper to the empty side. Sauté until softened, about 4–5 minutes.
  3. Stir in the orzo and toast briefly, about 1 minute, until the edges look slightly translucent and fragrant.
  4. Pour in the diced tomatoes with their juices, then add the hot chicken broth and the Italian seasoning. Stir to combine and bring to a simmer.
  5. Turn the heat up until it reaches a gentle boil, then immediately reduce to low. Cover the pot and simmer 10–12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  6. Season with salt and freshly ground black pepper to taste. Remove from the heat and let sit, covered, for 2–3 minutes so the dish thickens slightly.
  7. Serve hot, sprinkled with chopped fresh parsley.

Notes

Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days. To reheat on the stovetop, add a splash of broth or water and warm over medium, stirring until heated through. This restores moisture since pasta absorbs liquid when chilled.