One Pot Italian Sausage Orzo is a delicious weeknight dinner recipe. With just a few ingredients, this tasty orzo recipe is simple and quick to make for busy weeknights. It takes just over 30 minutes and is made in just one pot for easier cleanup.
This sausage and orzo recipe that I’m sharing with you today is hearty and satisfying. It’s also versatile and budget-friendly which is always a bonus!
ONE POT ITALIAN SAUSAGE ORZO
Orzo is pasta that looks like a fat grain of rice. You can sub any pasta, just adjust your cooking time according to the pasta package instructions. Furthermore, you can make it with rice instead of orzo. Simply adjust your cooking time and watch the liquid you may need to add a little more broth.
If I can ever adjust a recipe to make it in one pot instead of multiple, I do. This recipe was easy to alter and there was really no reason to cook the orzo separately. Further, when you cook pasta or rice along with the other ingredients, it absorbs more flavor. (Yay for flavor!)
INGREDIENTS and SUBSTITUTIONS
- Italian sausage. Johnsonville has ground Italian sausage in one-pound packs or you can get links and remove the casings. As well, you can use your favorite breakfast sausage and add more Italian seasoning.
- Orzo. Orzo is pasta and with the other pasta at the store. You can use any shape you have on hand. However, you may need to adjust the cooking time. As well, try whole grain rice.
- Garlic. Fresh garlic is the best. I recommend jarred garlic over powder.
- Onion. I prefer white, yellow, or sweet onion over red onions.
- Salt, pepper, thyme, Italian seasoning. Adjust the amounts to your liking.
- Beef broth. You can sub water and beef bullion or beef consomme.
- Soy sauce. I prefer low-sodium soy.
- Cream cheese. I recommend full-fat
cream cheese. It melts creamier than low-fat or fat-free. You can also use heavy cream.
I used a 5-pack (17.6 ounces/500g) of Johnsonville Italian sausages. You can use anything in the ballpark weight-wise or just buy ground sausage meat.
As with any one pot pasta dish, the liquid quantities work as tested in my kitchen, but pots/stoves/temperatures can vary, so if you feel like it needs more liquid, add another splash of broth or cream. If it seems too wet, let it sit for a bit longer, and it’ll soak any excess liquid up within a few minutes.
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).
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Nutritional information is provided as a courtesy. The information provided should be seen as an estimate rather than a guarantee. Ingredients can vary depending on various factors. However, I have endeavored to be as accurate as possible.
ONE POT ITALIAN SAUSAGE ORZO
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- 1 pound Italian sausage spicy or mild
- 1 and ½ cup orzo
- 6 cups beef stock or 6 cups water & 2T beef consume
- 1 teaspoon soy sauce
- ¾ cup onion diced
- 3 cloves garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 teaspoon Itailan seasoning
- 4 ounces cream cheese
- You'll need a large pot with a lid like a soup pot or Dutch oven.
- Over sausage and onions over medium-high heat, cook it for 5 minutes.
- Add garlic, salt, pepper, thyme, Italian seasoning, and orzo. Cook 2 minutes or until fragrant.
- Pour in the soy sauce and beef stock. Bring to a boil.
- Reduce heat to low and cover. Cook for 12 minutes or according to the instructions on your package of orzo.
- Remove the lid and test orzo for doneness. If it's not done put the lid back on and allow it to cook 1 to 2 minutes longer.
- If it's done add the cream cheese and stir until the cream cheese melts.
- Let it simmer 5 to 10 minutes. Serve and enjoy.