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Sausage Broccoli Orzo
Ben Carraoli

Sausage Broccoli Orzo Recipe

After years of experimenting in my kitchen, I've finally discovered the perfect weeknight meal that never fails to impress my family. This Sausage Broccoli Orzo has become my secret weapon when I need something quick, delicious, and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • 2 cups orzo pasta - This rice-shaped pasta absorbs flavors beautifully and cooks quickly
  • 1 tablespoon olive oil - Use extra virgin for the best flavor and smooth cooking
  • 1 pound chicken sausage sliced - Choose Italian-style for extra herbs and spices
  • 2 cups fresh broccoli florets - Fresh works better than frozen for perfect texture
  • 3 cloves garlic minced - Fresh garlic gives the dish its aromatic foundation
  • 4 cups chicken broth - Low-sodium works best so you can control the salt levels
  • 1 teaspoon Italian seasoning - This herb blend adds authentic Mediterranean flavors
  • Salt and pepper to taste - Start with less and add more as needed
  • 1/2 cup grated Parmesan cheese - Freshly grated melts better than pre-shredded
  • 2 tablespoons fresh parsley chopped - Adds color and fresh herbal notes

Method
 

  1. Heat olive oil in your large pot over medium heat until shimmering. Add sliced sausage and cook for 5-7 minutes, stirring occasionally. You want golden brown edges that will add rich flavor to the entire dish.
  2. Stir in minced garlic and cook for just one minute until fragrant. Don't let it burn or it will taste bitter. The kitchen should smell amazing at this point, signaling you're on the right track.
  3. Add broccoli florets to the pot and sauté for 2-3 minutes. This brief cooking time helps them soften slightly while maintaining that perfect crisp-tender texture. The bright green color should remain vibrant and appealing.
  4. Pour in chicken broth, add orzo pasta, Italian seasoning, salt, and pepper. Stir everything together well to ensure even distribution. The broth will cook the pasta and create a flavorful base.
  5. Bring mixture to a boil, then reduce heat and cover. Simmer for 10-12 minutes, stirring occasionally to prevent sticking. The orzo should absorb most liquid and become tender but not mushy.
  6. Remove from heat and stir in Parmesan cheese until melted and creamy. The residual heat will melt the cheese perfectly. Garnish with fresh parsley before serving for a restaurant-quality presentation.