Italian Sausage Orzo is a simple and satisfying dish that brings together tasty Italian sausage, tiny orzo pasta, and a mix of vegetables all cooked in one pan. The orzo soaks up the flavorful juices from the sausage, making every bite full of comforting, hearty goodness.
I love making this whenever I want a quick meal that doesn’t feel boring. The sausage adds a bit of spice and richness, while the orzo makes it filling without being heavy. One of my favorite parts is stirring in some fresh herbs or a sprinkle of cheese at the end—it really brings everything together in a cozy way.
This dish is perfect for a busy weeknight dinner paired with a simple green salad or some crusty bread to soak up the sauce. It also keeps well as leftovers, so I like packing it for lunch the next day. Whenever I make Italian Sausage Orzo, it feels like a warm hug on a plate, and I can’t help but go back for seconds!
Key Ingredients & Substitutions
Italian Sausage: This adds bold, rich flavor and a little spice. If you prefer, turkey or chicken sausage works well for a leaner option. You can also use pre-cooked sausage crumbles to save time.
Orzo Pasta: Orzo cooks quickly and soaks up sauce nicely. If you can’t find orzo, small pasta like ditalini or fregola can work. Just adjust cooking time accordingly.
Chicken Broth & Tomatoes: These create a flavorful cooking liquid. Use vegetable broth for a meat-free version or swap crushed tomatoes for tomato sauce if you want a smoother texture.
Cheese: Mozzarella melts beautifully, adding creaminess, while Parmesan adds a salty kick. Feel free to try provolone or fontina for different textures and tastes.
Fresh Basil: Basil at the end brightens up the dish. If basil isn’t available, try fresh parsley or oregano for a different herbal note.
How Do I Get the Orzo Perfectly Tender Without Getting Mushy?
Cooking orzo just right is key since it can go from perfectly tender to mushy fast. Here’s how to nail it:
- Toast the orzo first: Stirring orzo in the pan with the onion and garlic before adding liquid helps keep it firm and adds nuttiness.
- Add broth and tomatoes gradually: Pour the liquid all at once and bring to a simmer, then cover and let the orzo absorb the liquid gently without stirring too much.
- Watch the time: After 10-12 minutes, test the orzo often. Once tender but still slightly firm, it’s time to add cheese and finish cooking mostly off-heat.
- Use the cover: Keep the pan covered while the orzo cooks to trap steam and cook evenly.
Following these steps helps you get orzo that’s tender with a little bite—not mushy or sticky.
Equipment You’ll Need
- Large skillet with lid – perfect for browning the sausage and simmering the orzo all in one pan.
- Wooden spoon or spatula – helps you stir gently without breaking the meatballs.
- Measuring cups – to measure out orzo, broth, and other ingredients accurately.
- Knife and cutting board – for chopping onions, garlic, and bell peppers easily.
- Grater – to shred fresh mozzarella and Parmesan cheese quickly.
Flavor Variations & Add-Ins
- Switch Italian sausage for ground turkey or chicken sausage for a lighter, milder flavor.
- Add spinach or kale near the end for extra greens and nutrients without altering cooking time much.
- Stir in sun-dried tomatoes along with crushed tomatoes for a deeper, tangy tomato flavor.
- Try crumbled feta cheese instead of mozzarella for a sharper, briny twist to the dish.
How to Make Italian Sausage Orzo
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy), casings removed and formed into small meatballs
- 1 cup orzo pasta
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 cups chicken broth
- 1 cup crushed tomatoes or tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup fresh basil, sliced or chopped
- Salt and pepper to taste
Time Needed
This recipe takes about 10 minutes for preparation and around 20 minutes for cooking. In about 30 minutes total, you’ll have a delicious, warm meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage Meatballs:
Start by heating the olive oil in a large skillet over medium-high heat. Add your small sausage meatballs and cook them until they are browned on all sides and cooked through. This usually takes about 7-8 minutes. Once done, take them out and set them aside for now.
2. Sauté the Vegetables:
In the same skillet, toss in the chopped onion and cook it until it’s soft and translucent — around 3-4 minutes. Next, add the minced garlic and the thin slices of red bell pepper, cooking everything together for another 2 minutes until you smell that lovely aroma.
3. Toast the Orzo:
Now stir in the orzo pasta and let it cook for 1-2 minutes, just enough to give it a little toast. This adds a tasty touch to your dish.
4. Add Liquids & Simmer:
Pour in the chicken broth and crushed tomatoes. Stir everything so it’s well mixed, then bring the skillet contents to a gentle simmer.
5. Cook Everything Together:
Put your sausage meatballs back into the skillet. Cover the pan and let it cook for about 10-12 minutes, until the orzo becomes tender and has soaked up most of the liquid.
6. Melt the Cheese:
Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top. Cover the pan again and cook for another 2-3 minutes, until the cheese melts and becomes gooey.
7. Add Fresh Basil & Season:
Turn off the heat and stir fresh basil into the dish. Add salt and pepper to your liking.
8. Serve and Enjoy:
Scoop the Italian Sausage Orzo onto plates or bowls. For an extra touch, garnish with a little more fresh basil if you like, and serve warm. It’s a comforting and delicious meal that’s easy to make!
Can I Use Frozen Sausage Meatballs?
Yes, you can use frozen sausage meatballs, but be sure to thaw them completely before cooking. Thaw overnight in the fridge or place in a sealed bag and submerge in cold water to speed up the process. Pat dry before browning.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta shapes like ditalini, fregola, or even small shells work well. Just adjust the cooking time as needed, since some pastas may take longer or shorter to cook.
How Should I Store Leftovers?
Store leftover Italian Sausage Orzo in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if it seems dry.
Can I Make This Recipe Ahead of Time?
Definitely! Prepare the sausage meatballs and the orzo mixture separately. Combine and melt the cheese right before serving for best texture and flavor. This makes for a quick reheat meal on busy days.
