Sausage Orzo

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Why You’ll Love It

This Sausage Orzo is the kind of dish that smells like a slow Sunday afternoon even when you make it on a busy weeknight, warm, comforting, and forgiving enough to feed a small family or to stretch for lunches the next day, with savory browned sausage, tender little rice shaped pasta, and a bright sprinkle of cheese and herbs that makes everyone linger at the table.

Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes

Ingredients

• 12 ounces (340 g) dry orzo pasta
• 1 pound (450 g) Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 14 ounce (400 g) can diced tomatoes with juices
• 2 cups (480 ml) low sodium chicken broth
• 4 cups fresh baby spinach, loosely packed
• 1/4 cup freshly grated Parmesan cheese plus more for serving
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Warm the olive oil in a large skillet over medium heat and add the sausage, breaking it up with a wooden spoon, cook until nicely browned and cooked through about 6 to 8 minutes, then transfer most of the cooked sausage to a plate leaving a little fat in the pan.
2. Add the chopped onion to the skillet and cook over medium heat until translucent about 4 to 5 minutes, stir in the garlic and cook 30 seconds until fragrant.
3. Return the browned sausage to the pan, add the diced tomatoes with their juices and the chicken broth, stir to combine and bring the mixture to a gentle simmer.
4. Stir in the dry orzo, cover the skillet, reduce heat to medium low and simmer, stirring occasionally, until the orzo is tender and most liquid is absorbed about 12 to 15 minutes, add a splash more broth or water if it dries out too quickly.
5. Remove the pan from heat and stir in the baby spinach until wilted, then add the grated Parmesan and chopped parsley, taste and season with salt and black pepper as needed.
6. Let the skillet sit for 2 minutes before serving so flavors settle, spoon into shallow bowls and finish with extra Parmesan if desired.

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Recipe Variations

• Tomato Cream Sausage Orzo Swap half the broth for heavy cream at the end and stir in a tablespoon of tomato paste for a richer, silkier sauce.
• Mediterranean Twist Stir in a handful of chopped kalamata olives and a teaspoon of dried oregano, finish with crumbled feta instead of Parmesan.
• Mushroom and Herb Add 8 ounces sliced mushrooms sautéed with the onions and finish with extra thyme and rosemary for earthy depth.
• Veggie Forward Use plant based sausage and double the spinach and add roasted red peppers to make it vegetarian friendly.

Make Ahead: You can brown the sausage and chop the onion a day ahead and store them separately in the refrigerator, the assembled cooked orzo keeps well in an airtight container for up to 3 days, reheat gently on the stovetop with a little broth to revive the texture, avoid freezing once mixed with spinach and cheese as texture will change.

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Frequently Asked Questions

Sausage Orzo

This Sausage Orzo is the kind of dish that smells like a slow Sunday afternoon even when you make it on a busy weeknight, warm, comforting, and forgiving enough to feed a small family or to stretch for lunches the next day, with savory browned sausage, tender little rice shaped pasta, and a bright sprinkle of cheese and herbs that makes everyone linger at the table.

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Yield:Serves 4

Total:40 mins

Prep:15 mins

Cook:25 mins

Category:Dinner

Cuisine:Italian

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Ingredients

• 12 ounces (340 g) dry orzo pasta
• 1 pound (450 g) Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 14 ounce (400 g) can diced tomatoes with juices
• 2 cups (480 ml) low sodium chicken broth
• 4 cups fresh baby spinach, loosely packed
• 1/4 cup freshly grated Parmesan cheese plus more for serving
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Warm the olive oil in a large skillet over medium heat and add the sausage, breaking it up with a wooden spoon, cook until nicely browned and cooked through about 6 to 8 minutes, then transfer most of the cooked sausage to a plate leaving a little fat in the pan.
2. Add the chopped onion to the skillet and cook over medium heat until translucent about 4 to 5 minutes, stir in the garlic and cook 30 seconds until fragrant.
3. Return the browned sausage to the pan, add the diced tomatoes with their juices and the chicken broth, stir to combine and bring the mixture to a gentle simmer.
4. Stir in the dry orzo, cover the skillet, reduce heat to medium low and simmer, stirring occasionally, until the orzo is tender and most liquid is absorbed about 12 to 15 minutes, add a splash more broth or water if it dries out too quickly.
5. Remove the pan from heat and stir in the baby spinach until wilted, then add the grated Parmesan and chopped parsley, taste and season with salt and black pepper as needed.
6. Let the skillet sit for 2 minutes before serving so flavors settle, spoon into shallow bowls and finish with extra Parmesan if desired.

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Nutrition Facts

Per serving

Calories

722 kcal

Fat

31 g

Total Carbs

64 g

Protein

34 g

Keywords

Sausage Orzo, orzo, Italian sausage

Author

Soumyadip

Conclusion

This Sausage Orzo is the kind of simple, comforting skillet meal that feels both reliable and a little bit special, easy enough for a weeknight yet warm enough for a small family gathering, and it welcomes small experiments with herbs, cheeses, or vegetables. Take a moment to brown the meat well, taste as you go, and remember that this dish is forgiving — it will reward small adjustments and make leftovers that feel just as good the next day, so give it a try and make it your own.