This tomato orzo recipe is made in one pot for an easy meal! Chicken sausage, broccoli, and a tomato sauce make this one yummy pasta.
I've been on a bit of an orzo kick lately, and I wanted to do something a little different. I don't often cook with chicken or turkey sausage, and if you've followed me for any length of time, you'll know that I gravitate towards creamy sauces, but here we are.
This recipe is good for busy weeknights. Prep isn't too time-consuming, ingredients are readily available, and you don't have to do a ton of dishes with this one. It's sort of like a risotto but with less work.
Recipe notes & tips:
- Use chicken or turkey sausage. I used an uncooked "breakfast" variety of turkey sausage since the store was completely out of chicken sausage that day, but you definitely have some flexibility here. Or just use pork sausage if that's what you prefer.
- If you don't want to include the broccoli, you can skip it. Or sub with another vegetable that's also chopped fairly small. Or, you may want to sub it with spinach (but add spinach in towards the end so it wilts for a few minutes vs. cooking for 10).
- Love olives? Some pitted Kalamata olives would be a great addition to this dish.
- As with any one pot pasta dish, the liquid quantities work as tested on my stove, but pots/stoves/temperatures can vary from my kitchen to yours, so if you feel like it needs more liquid, add another splash of broth. If it seems too wet, I recommend covering the pot when it's done (take it off the heat), and it'll soak any excess liquid up in a few minutes.
- Orzo isn't rice. It's pasta. If you want to sub the orzo for rice you may need to adjust liquid measurements and cooking time (rice typically takes longer).
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Will you give this one pot tomato orzo recipe a try? Questions? Let me know in the comments!
Tomato Orzo with Chicken Sausage and Broccoli
- 1 tablespoon olive oil
- 12 ounces chicken sausage cut into rounds
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 cup uncooked orzo pasta
- 1/4 teaspoon Italian seasoning or more, to taste
- 2 cups chicken broth
- 1 (14 fluid ounce) can tomato sauce
- 2 cups broccoli cut into small florets
- 1/2 red bell pepper chopped
- Freshly grated parmesan cheese optional, to taste
- Salt & pepper to taste
- Prep your ingredients. You can either slice the chicken sausage into rounds or take it out of the casings (just be careful as some chicken sausages totally disintegrate if you take it out of the casings).
- Add the oil and chicken sausage to a soup pot. Sauté for 5 minutes over medium-high heat.
- Add in the onion and continue cooking for another 4 minutes.
- Stir in the garlic and orzo and cook for around 30 seconds.
- Stir in the Italian seasoning, chicken broth and tomato sauce. Once it starts to bubble, add in the broccoli and bell pepper. Continue cooking for 10 minutes, uncovered, stirring fairly often (the orzo may stick to the bottom of the pot). You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil (you don't want the liquid to reduce too much before the pasta has cooked).
- Season with salt & pepper as needed and serve immediately with freshly grated parmesan cheese if desired.
- Serves 4-6 depending on how much people eat.
- If the pasta is too liquidy for your tastes, cover the pot and wait a few minutes (it'll soak it right up). If you want more liquid, add another splash of chicken broth.
- Orzo is pasta. If you want to make this with rice, you may have to adjust liquid measurements and cooking time (I have not tested this).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.