Delicious and Easy Italian Sausage Orzo Recipe

If you’re craving a comforting, flavor-packed one-pan meal, look no further than italian sausage orzo. This savory dish brings together juicy sausage, tender pasta, and bold Mediterranean flavors in a way that’s both hearty and unbelievably easy to whip up. Curious how to make this weeknight favorite in under 30 minutes? Read on—you won’t want to miss a bite.

Italian Sausage Orzo

Description

Imagine digging your fork into a steaming bowl of tender orzo pasta, each little piece soaking up the rich, savory flavor of Italian sausage and the sweetness of sautéd peppers and onions. The moment the garlic hits the warm oil, you know something wonderful is happening. This Italian Sausage Orzo is comfort food at its finest—hearty, satisfying, and ready in under half an hour.

This recipe is personal to me because it’s what I turn to when the fridge is looking sparse but I still want something nourishing and indulgent. Everything comes together in one pan, and every bite is full of flavor and warmth. You’ll love how easy it is to riff on with whatever veggies or sausage you’ve got on hand.

Why You’ll Love This Recipe

• Quick and easy—on the table in just 30 minutes
• Minimal cleanup thanks to one-pan cooking
• Perfect balance of protein, vegetables, and pasta
• Customizable with ingredients you already have
• Makes great leftovers for lunch or dinner

Serving and Storage Tips

Serve this orzo hot right from the skillet for maximum creaminess and flavor. If you’re saving some for later, store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of chicken broth or even water to loosen things up and stir over medium heat until warmed through.

It also freezes well. Let it cool completely, portion into containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth.

Servings & Prep Info

Ingredients

• 1 pound Italian sausage sweet or spicy
• 1 tablespoon olive oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 cup uncooked orzo pasta
• 2 cups chicken broth
• 1 can diced tomatoes 14.5 ounces
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt to taste
• Black pepper to taste
• 1 cup baby spinach
• Freshly grated Parmesan cheese for garnish

Equipment

• Large skillet or sauté pan
• Wooden spoon or heatproof spatula
• Cutting board
• Chef’s knife
• Measuring cups and spoons

Instructions

1. Brown the sausage: In a large skillet over medium heat, cook the Italian sausage for 5 to 6 minutes, breaking it into chunks with your spoon. Once golden and fully cooked, transfer to a bowl. Leaving a bit of the drippings in the pan adds flavor to the veggies.
2. Sauté the onion: Add the olive oil to the same skillet, then toss in the diced onion. Sauté for about 2 to 3 minutes until just softened and fragrant.
3. Add garlic and peppers: Stir in the garlic, red bell pepper, and yellow bell pepper. Cook for another 3 to 4 minutes, just until the peppers start to soften. Your kitchen should smell amazing by now.
4. Toast the orzo: Add the uncooked orzo and toast it in the pan for 1 to 2 minutes. This step deepens its flavor—think of it like toasting rice for risotto.
5. Deglaze and simmer: Pour in the chicken broth and the entire can of diced tomatoes with juices. Sprinkle in oregano and basil, then season with a little salt and freshly cracked black pepper. Stir well, scraping up the bits on the bottom of the pan.
6. Combine with sausage: Add the cooked sausage back to the pan. Stir to distribute evenly, then bring everything to a gentle simmer.
7. Cover and cook: Lower the heat and cover. Let simmer for 10 to 12 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid.
8. Add spinach: Stir in the baby spinach during the last minute or two of cooking. It will wilt quickly and adds a lovely pop of green.
9. Serve and garnish: Spoon into bowls and top with freshly grated Parmesan cheese. Serve hot and enjoy every forkful.

Nutrition per serving

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

We hope you enjoyed this article about Italian Sausage Orzo! If it inspired you or made you hungry, let us know in the comments—we’d love to hear from you. Don’t forget to pin this article or any image from it on Pinterest and like the pin! It means a lot to us and helps more people discover our content, so we can keep bringing you more tasty ideas!

Italian Sausage Orzo

A cozy, flavorful one-pan Italian meal with orzo, savory sausage, bell peppers, and spinach. It comes together in under 30 minutes, making it perfect for busy weeknights or easy entertaining. Customizable, hearty, and packed with rustic Italian flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Pasta, Dinner

Cuisine Italian American

Servings 4 servings

Calories 485 kcal

Ingredients

  

1x2x3x

• 1 pound Italian sausage sweet or spicy
• 1 tablespoon olive oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 cup uncooked orzo pasta
• 2 cups chicken broth
• 1 can diced tomatoes 14.5 ounces
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt to taste
• Black pepper to taste
• 1 cup baby spinach
• Freshly grated Parmesan cheese for garnish

Instructions

 

• Heat a large skillet over medium heat and add the Italian sausage. Cook for about 5 to 6 minutes, breaking it up with a wooden spoon until browned and fully cooked. Remove from the skillet and set aside.
• In the same skillet, add olive oil followed by the diced onion. Sauté for 2 to 3 minutes until translucent.
• Add the garlic and diced bell peppers. Cook for another 3 to 4 minutes until the peppers begin to soften.
• Stir in the uncooked orzo. Toast it gently for 1 to 2 minutes to enhance its nutty flavor.
• Pour in the chicken broth and diced tomatoes with their juices. Stir in oregano and basil. Season with salt and black pepper to taste.
• Return the sausage to the skillet. Stir everything together and bring to a simmer.
• Cover the pan and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
• Stir in the spinach and cook for 1 to 2 more minutes until wilted.
• Serve hot, garnished with freshly grated Parmesan cheese.

Nutrition

Calories: 485kcalCarbohydrates: 37gProtein: 24gFat: 28gSodium: 920mgFiber: 4g

Keyword italian sausage, orzo, one-pan meal, weeknight dinner, pasta recipe

Tried this recipe?Let us know how it was!