Orzo with Italian Sausage and Vegetables
This orzo recipe is packed with Italian sausage meatballs, fresh zucchini and ripe tomatoes. Have delicious pasta on the table in less than 30 minutes!
Orzo with sausage and veggies is a great way to reinvent pasta night and the whole family will love it. My husband enjoys how flavorful and filling it is while my toddler loves any kind of bite sized pasta and/or meatball. I created this recipe out of a desire to satisfy those hungry bellies while incorporating nutritious seasonal veggies.
Here is what you’ll need:
- Orzo pasta
- Italian sausage
- EVOO
- Yellow onion
- Zucchini
- Grape tomatoes
- Chicken broth
- Tomato paste
- Salt & pepper
- Garlic
- Butter
Orzo Recipe Highlights
Start by cooking pasta according to package directions for “firm”. For me, this was about 10 minutes. Be sure to salt the water generously or your pasta will be bland and boring. Drain and set aside.
Meanwhile, prepare your vegetables according to the ingredients list in the recipe below. Dice onions, halve tomatoes and slice zucchini into ¼ inch thick pieces.
Form sausage into bite-sized meatballs. Don’t over work the meatballs so they stay nice and tender. Cook in the pan undisturbed for about 5 minutes, then flip and cook for another 5 minutes until cooked through. Remove from the pan and set aside.
Cook vegetables according to recipe, then add the ingredients for the sauce: garlic, tomato paste, broth, and butter. Season with salt and pepper to your liking. Once the sauce comes together, stir in the pasta and meatballs. Serve in bowls and top with parmesan cheese. Enjoy!
I hope you enjoy this recipe. If you’re looking for another easy orzo dish, check out my recipe for Easy Parmesan Lemon Orzo. Until next time, find me on Instagram @bluecheesebungalow.
Kelsey Renee
Orzo with Italian Sausage and Vegetables
Ingredients
- 8 ounces dry orzo pasta (cook according to package directions)
- 1 pound mild Italian sausage
- 1 tablespoon olive oil
- ½ small yellow onion (diced)
- 1 large zucchini (cut lengthwise then slide into ¼ inch pieces)
- ½ dry pint of grape tomatoes (cut in half lengthwise)
- ½ cup chicken broth
- 2 tablespoons tomato paste
- Salt & Pepper
- 2 teaspoons garlic (minced)
- 1 tablespoon butter
Instructions
- 1. Form sausage into bite sized meatballs (about 1 tablespoon).
- 2. In a large pan over medium heat, cook meatballs for 8-10 minutes, flipping halfway through. Once fully cooked, transfer to a plate and set aside. Do not wipe pan clean.
- 3. To the same pan, add olive oil and diced onion. Sautee onion until translucent (2-3 minutes).
- 4. Add zucchini and tomatoes. Cook 5 minutes until zucchini is tender.
- 5. Stir in garlic and tomato paste.
- 6. Add broth and butter. Season with salt and pepper.
- 7. Simmer until butter melts, then turn off heat and stir in cooked orzo and meatballs.
- 8. Serve in bowls and top with parmesan cheese. Enjoy!
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