Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 1 cup orzo pasta
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add Italian sausage and cook until browned, breaking it into crumbles.
- Add diced onion and minced garlic, sauté until softened.
- Stir in orzo, diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until orzo is tender.
- Season with salt and pepper to taste.
- Sprinkle with Parmesan cheese and fresh parsley before serving.
Notes
- Use hot Italian sausage for extra spice.
- Substitute vegetable broth for a vegetarian version.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg