After a long workday I learned to lean on fast, honest dinners that still feel like home, the nights when the kids walk in cold and hungry and a skillet of browned sausage and a scoop of tender pasta makes everything feel fixed, that is where this Sausage And Orzo Recipe lives — quick, comforting, and ready in under an hour.
Why You’ll Love It
This is a true weeknight winner. It cooks fast, cleans up fast, and feeds hungry people with little fuss. The flavors are straightforward but satisfying, and it works for busy evenings, casual guests, or when you need to use what is in the fridge.
Serves 4
Prep Time: 10 minutes |
Cook Time: 25 minutes |
Total Time: 35 minutes
Ingredients
- 1 pound Italian sausage links, casings removed
- 1 1/2 cups dry orzo
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 cups low sodium chicken broth
- 3 cups baby spinach, loosely packed
- 1/3 cup grated Parmesan plus extra for serving
- Salt and black pepper to taste
- 2 tablespoons chopped parsley for garnish optional
Instructions
- Heat a large skillet over medium high heat and add the olive oil.
- Crumble the sausage into the hot pan and brown for 4 to 5 minutes until no longer pink, transfer to a plate and set aside.
- In the same skillet add the diced onion and cook for 3 minutes until soft, add the garlic and cook for 30 seconds.
- Pour in the dry orzo and stir to toast lightly for 1 minute, this adds a nutty note and prevents mush.
- Add the chicken broth and halved cherry tomatoes, scrape any browned bits from the pan, bring to a simmer.
- Return the browned sausage to the skillet, reduce heat to medium low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in the baby spinach and grated Parmesan, cook 1 to 2 minutes until spinach wilts.
- Taste and season with salt and pepper, garnish with chopped parsley and extra Parmesan, serve hot.
Recipe Variations
- Swap chicken broth for vegetable broth and use turkey sausage for a lighter version.
- Add a splash of cream at the end for a richer, creamier orzo dish.
- Stir in roasted red peppers and olives for a Mediterranean twist.
- Make it spicy by using hot Italian sausage and a pinch of red pepper flakes.
Make Ahead: You can brown the sausage and cool it up to 24 hours ahead, store in an airtight container in the fridge. The orzo mixture also keeps for 2 days refrigerated; reheat gently on the stove with a little broth. For longer storage freeze the cooled cooked dish in freezer safe containers for up to 2 months and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use bulk sausage or links with casings?
Yes, either works, just remove casings if using links and crumble the meat as it cooks.
Is orzo interchangeable with other pastas or rice?
You can swap for small pastas like ditalini or short small pasta but cooking times will vary, rice will need more liquid and longer cook time.
Can I make this vegetarian friendly?
Use plant based sausage or omit the sausage and increase mushrooms or roasted chickpeas for protein.
Sausage And Orzo Recipe
This is a true weeknight winner. It cooks fast, cleans up fast, and feeds hungry people with little fuss. The flavors are straightforward but satisfying, and it works for busy evenings, casual guests, or when you need to use what is in the fridge.
Ingredients
- 1 pound Italian sausage links, casings removed
- 1 1/2 cups dry orzo
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 cups low sodium chicken broth
- 3 cups baby spinach, loosely packed
- 1/3 cup grated Parmesan plus extra for serving
- Salt and black pepper to taste
- 2 tablespoons chopped parsley for garnish optional
Instructions
- Heat a large skillet over medium high heat and add the olive oil.
- Crumble the sausage into the hot pan and brown for 4 to 5 minutes until no longer pink, transfer to a plate and set aside.
- In the same skillet add the diced onion and cook for 3 minutes until soft, add the garlic and cook for 30 seconds.
- Pour in the dry orzo and stir to toast lightly for 1 minute, this adds a nutty note and prevents mush.
- Add the chicken broth and halved cherry tomatoes, scrape any browned bits from the pan, bring to a simmer.
- Return the browned sausage to the skillet, reduce heat to medium low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in the baby spinach and grated Parmesan, cook 1 to 2 minutes until spinach wilts.
- Taste and season with salt and pepper, garnish with chopped parsley and extra Parmesan, serve hot.
Conclusion
This Sausage And Orzo Recipe is built for busy nights. It is fast, forgiving, and full of simple, reliable flavor. The steps are short and practical, so you can get dinner on the table without stress. Try a variation, prep the sausage ahead, and lean on the tips to make this a regular weeknight favorite.
