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One-Pot Orzo Dinner featured image showcasing the delicious and easy weeknight meal.

Best One-Pot Orzo Dinner

This one-pot orzo dinner is a simple and flavorful meal perfect for weeknights. Browning the sausage and vegetables beforehand is key to developing a deep, savory flavor. The perfect liquid-to-orzo ratio ensures a creamy, not mushy, result.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, removed from casings
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 4 cups chicken broth
  • 1 cup orzo pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • large skillet
  • Dutch oven
  • Spoon
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Lid for skillet or Dutch oven

Method
 

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  2. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
  3. Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more.
  4. Stir in the diced tomatoes and chicken broth. Bring to a boil.
  5. Add the orzo pasta and cooked sausage to the skillet. Stir well to combine.
  6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
  7. Remove from heat and stir in the Parmesan cheese and parsley. Season with salt and pepper to taste.
  8. Serve immediately.

Notes

For a vegetarian option, substitute plant-based sausage and vegetable broth. To make it spicier, add more red pepper flakes or a pinch of cayenne pepper. For a cheesier dish, use a blend of Parmesan, mozzarella, and provolone cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.