Italian Sausage Orzo is a delightful one-pot meal that brings together tender orzo pasta, flavorful Italian sausage, and a medley of savory herbs and spices. This dish is packed with comforting, hearty flavors and a satisfying mix of textures that make every bite enjoyable. It’s a simple but tasty way to enjoy a cozy dinner any night of the week.
I love how easy it is to make this dish without needing a ton of ingredients or fuss. The sausage adds a nice, smoky touch that pairs perfectly with the soft, slightly chewy orzo. I usually add a little bit of crushed tomatoes and some garlic to bring everything together in a rich, tasty sauce that’s full of flavor without being overpowering. It’s the kind of meal that warms you up and fills you up, no matter the season.
One of my favorite ways to serve Italian Sausage Orzo is with a sprinkle of fresh parsley and a dusting of parmesan cheese on top—just enough to add a little brightness and a touch of creaminess. It’s great served with a simple green salad or some crusty bread to soak up any extra sauce. This dish always reminds me of casual family dinners where everyone gathers around the table, happy and satisfied after just a few minutes in the kitchen.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a little spice. If you prefer less heat, use mild Italian sausage or ground turkey with Italian seasoning.
Orzo Pasta: Orzo cooks quickly and has a lovely texture. You can use other small pasta like acini di pepe or small shells if you don’t have orzo.
Diced Tomatoes: Draining diced tomatoes avoids too much liquid. If fresh tomatoes are available, chop and use those for a fresher taste.
Cheeses: Mozzarella melts beautifully, while Parmesan adds sharpness. If you can’t find Parmesan, Pecorino Romano works too.
How Do I Make Sure the Orzo Cooks Perfectly in the Oven?
Getting the orzo tender without being mushy is key. Here’s how:
- Toast the orzo briefly in the pan before adding liquid—this boosts flavor and helps prevent stickiness.
- Use enough broth so the orzo can absorb it while baking without drying out.
- Cover tightly with a lid or foil to trap steam and cook evenly.
- Check doneness near the end – if the orzo isn’t soft yet, add a splash more broth and bake a few minutes longer.
With this method, the orzo will cook through nicely and soak up all the tasty flavors from the sausage and spices.
Equipment You’ll Need
- Oven-safe skillet or sauté pan – perfect for cooking the sausage and orzo all in one dish, then baking it without extra dishes.
- Wooden spoon or spatula – great for stirring the ingredients without scratching your pan.
- Measuring cups and spoons – help you get the liquid and seasonings just right.
- Cheese grater – handy for shredding mozzarella and Parmesan fresh for the best melt and flavor.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey to lighten the dish while keeping protein.
- Add chopped bell peppers or spinach for extra veggies and color; they blend well with the tomato base.
- Use feta cheese instead of mozzarella for a tangy twist, especially if you want a Mediterranean touch.
- Include a pinch of smoked paprika or cumin along with Italian seasoning for a deeper, smoky flavor.
How to Make Italian Sausage Orzo
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage, casings removed and crumbled
- 1 ½ cups orzo pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes, drained
- 2 ½ cups chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to cook, including baking time.
Step-by-Step Instructions:
1. Brown the Sausage
Preheat your oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet over medium heat. Add the crumbled Italian sausage and cook until it’s browned and cooked through, about 6-8 minutes. Scoop the sausage out and set aside, keeping the flavorful drippings in the pan.
2. Sauté the Veggies and Toast the Orzo
Add the chopped onion to the pan and cook until it softens, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute until you can smell its aroma. Next, add the orzo pasta and toast it in the pan for 1-2 minutes, stirring frequently to prevent sticking.
3. Combine Ingredients and Bake
Pour in the drained diced tomatoes, chicken broth, Italian seasoning, red pepper flakes (if you like a bit of heat), and season with salt and pepper. Stir everything together, then add the cooked sausage back to the skillet. Bring to a simmer, cover the pan with a lid or foil, and transfer it to the oven. Bake for 20-25 minutes, until the orzo is tender and most of the liquid has absorbed.
4. Add the Cheese and Finish Baking
Take the pan out of the oven and sprinkle mozzarella and Parmesan evenly on top. Return the pan uncovered to the oven and bake for another 5-7 minutes until the cheese melts and gets bubbly.
5. Serve
Let the dish rest a couple of minutes after baking. Sprinkle chopped fresh parsley over the top, then serve warm and enjoy your delicious Italian Sausage Orzo!
Can I Use Frozen Italian Sausage for This Recipe?
Yes, you can! Just make sure to thaw the sausage completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps it cook evenly and prevents excess moisture in the pan.
Can I Substitute Orzo with Another Type of Pasta?
Absolutely! Small pasta shapes like acini di pepe, small shells, or even couscous work well as substitutes. Just keep an eye on the cooking time, as it may vary slightly depending on the pasta you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally to ensure even heating. You can add a splash of broth or water if it seems dry.
Can I Prepare This Dish Ahead of Time?
Yes! You can cook everything up to the baking step, cover the skillet, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed to ensure the orzo is fully cooked and heated through.
