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tomato orzo with chicken sausage recipe
Ben Carraoli

Tomato Orzo with Chicken Sausage Recipe

I made this Tomato Orzo with Chicken Sausage recipe last week, and let me tell you—it was a total win. The juicy sausage, the tender orzo, and the tangy tomato sauce all come together in just one pot. It was easy, fast, and had everything I needed for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 430
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil – Helps brown the sausage and keeps everything from sticking.
  • 12 ounces chicken sausage cut into rounds – Choose a flavorful brand; smoked or spicy works great.
  • 1/2 medium onion chopped – Adds depth and sweetness to the sauce.
  • 3 cloves garlic minced – Fresh garlic brings bold flavor. Don’t skip it!
  • 1 cup uncooked orzo pasta – Tiny pasta that cooks fast and soaks up the tomato flavor perfectly.
  • 1/4 teaspoon Italian seasoning – A blend of herbs that enhances the tomato base.
  • 2 cups chicken broth – Use low sodium to control saltiness; adds rich flavor and helps cook the orzo.
  • 1 14 oz can tomato sauce – Choose a good-quality sauce; it's the base of your dish.
  • 2 cups broccoli cut into small florets – Fresh is best here for texture.
  • 1/2 red bell pepper chopped – Adds color and natural sweetness.
  • Freshly grated parmesan cheese optional – Adds richness and a nutty finish.
  • Salt & pepper to taste – Essential for seasoning and balancing flavors.

Method
 

  1. Start by slicing your chicken sausage into rounds. If your sausage is in casings and you want to remove them, be gentle—it can fall apart quickly. Chop your onion, mince the garlic, and cut your broccoli and red bell pepper into small bite-sized pieces. Prepping everything first makes cooking go faster and smoother.
  2. In a large soup pot or deep skillet, heat olive oil over medium-high heat. Add the sausage rounds and cook for about 5 minutes. Stir occasionally so they brown nicely on both sides. The sausage adds a lot of flavor, so don’t rush this step!
  3. Next, toss in the chopped onion and cook for about 4 minutes until it’s soft and fragrant. Add the minced garlic and stir everything together for another 30 seconds. The smell at this point? Incredible!
  4. Pour in the uncooked orzo and stir it with the onion, garlic, and sausage. Let it toast for about 30 seconds to bring out its nutty flavor. This step really helps enhance the dish’s overall taste.
  5. Now add the Italian seasoning, chicken broth, and tomato sauce. Stir everything well to combine. Let it start bubbling gently. Once it does, add in your broccoli and red bell pepper. This is where the dish really starts coming together.
  6. Let the mixture cook for about 10 minutes, uncovered. Stir frequently so the orzo doesn’t stick to the bottom. Adjust the heat as needed to keep it at a gentle simmer—don’t let it boil too hard or you’ll lose too much liquid before the pasta is done.
  7. Once the orzo is tender and the veggies are cooked through, season with salt and pepper to taste. If it seems too liquidy, let it sit for a few minutes off the heat. The pasta will soak up any extra sauce. Top with freshly grated parmesan if you like, and serve hot!