Tomato Orzo with Chicken Sausage and Broccoli
A quick one-pot tomato orzo with savory chicken sausage and tender broccoli for an easy weeknight meal.
Equipment
- soup pot or large skillet with lid
- Cutting Board
- Chef’s knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Grater (optional)
Ingredients
- 1 tablespoon olive oil
- 12 ounces chicken sausage cut into rounds or removed from casings
- 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
- 14 fluid ounce tomato sauce
- 2 cups broccoli cut into small florets
- freshly grated parmesan cheese optional, to taste
- salt & pepper to taste
Instructions
- Prepare ingredients: slice the chicken sausage into rounds (or remove from casings), chop the onion, mince the garlic, cut broccoli into small florets, and chop the red bell pepper.
- Heat the olive oil in a large soup pot over medium-high heat.
- Add the chicken sausage and sauté for about 5 minutes, until browned.
- Add the chopped onion and cook for about 4 minutes, until softened.
- Stir in the minced garlic and the orzo and cook for about 30 seconds, stirring constantly.
- Add the Italian seasoning, chicken broth, and tomato sauce, stirring to combine.
- Bring the mixture to a gentle boil, then add the broccoli florets and chopped red bell pepper.
- Reduce heat to medium or medium-low so the mixture gently bubbles. Cook uncovered, stirring fairly often, for about 10 minutes or until the orzo is tender and the liquid is mostly absorbed.
- Season to taste with salt and pepper, and serve immediately with freshly grated parmesan if desired.
Notes
- Serves 4–6 depending on appetite.
- If the pasta seems too liquidy, cover the pot and let it sit for a few minutes to absorb.
- Add more chicken broth if you prefer a saucier result.
- Orzo is pasta; substituting rice will require different liquid amounts and cooking time.
- Nutritional info is an estimate and may vary.