Tomato Orzo with Chicken Sausage and Broccoli

This cozy, weeknight-friendly one-pot dinner brings together tender orzo, savory chicken sausage, bright broccoli, and a simple tomato base for a comfort-meal that comes together in about 30 minutes. It’s the kind of dish that fits into busy evenings without sacrificing flavor — creamy, tomatoey, and lightly seasoned with Italian herbs and garlic. Serve it with a sprinkle of freshly grated parmesan and a crisp salad for a complete meal.

Why you’ll love this recipe

Tomato Orzo with Chicken Sausage and Broccoli is quick to make, requires only a single skillet for most of the cooking, and uses pantry-friendly ingredients. Orzo cooks fast and soaks up the tomato flavors beautifully, while chicken sausage gives a meaty, spiced bite without long cooking times. The broccoli and red bell pepper add freshness, color, and nutrients, making this an easy weeknight winner.

Ingredients

• 1 tablespoon olive oil
• 12 ounces chicken sausage, cut into rounds
• 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
• 1 (14 fluid ounce) can tomato sauce
• 2 cups broccoli, cut into small florets
• 1/2 red bell pepper, chopped
• Freshly grated parmesan cheese, optional, to taste
• Salt & pepper to taste

Notes on ingredients

Use a good-quality chicken broth for the best flavor or a low-sodium version if you want to control the salt. The chicken sausage should be fully cooked; slice it into rounds so each piece browns quickly and releases flavor into the pan. Choose a tomato sauce you enjoy — smooth, crushed, or with a hint of basil all work well.

Step-by-step instructions

1. Heat the oil: Place a large skillet or wide saucepan over medium heat and add 1 tablespoon olive oil. Allow it to warm for about 30 seconds until it glistens.
2. Brown the sausage: Add the 12 ounces chicken sausage, cut into rounds, to the skillet in a single layer if possible. Cook, stirring occasionally, until the slices are golden on the edges and warmed through, about 4–5 minutes. Transfer the browned sausage to a plate and set aside.
3. Sauté the aromatics: In the same skillet, add the 1/2 medium onion, chopped. Cook over medium heat, stirring often, until the onion softens and becomes translucent, about 3–4 minutes. Add 3 cloves garlic, minced, and cook for another 30–45 seconds until fragrant — don’t let the garlic brown.
4. Toast the orzo: Pour in 1 cup uncooked orzo pasta and stir it with the onions and garlic for about 1 minute. Toasting the orzo briefly helps it develop a nuttier flavor and prevents it from clumping.
5. Add seasonings and liquids: Sprinkle in 1/4 teaspoon Italian seasoning (or more to taste). Pour in 2 cups chicken broth and 1 (14 fluid ounce) can tomato sauce. Stir to combine, scraping any browned bits from the bottom of the pan so the sauce picks up that flavor.
6. Bring to a simmer: Increase the heat just enough to bring the mixture to a gentle simmer. Once simmering, reduce the heat to maintain a low simmer so the orzo can cook evenly without boiling over.
7. Add the vegetables and sausage: Stir in 2 cups broccoli, cut into small florets, and 1/2 red bell pepper, chopped. Return the browned chicken sausage slices to the skillet as well, distributing them evenly through the tomato-orzo mixture.
8. Cook until tender: Cover the skillet with a lid or tightly with foil and let everything cook together for 8–10 minutes, checking at the 8-minute mark. The orzo should be tender but still slightly firm to the bite, and the broccoli should be crisp-tender. If the liquid evaporates too quickly before the orzo is done, add a splash more broth or water and continue cooking a minute or two.
9. Finish and season: Once the orzo is cooked and the broccoli is tender, remove the skillet from the heat. Taste and season with salt & pepper to taste. If you like, stir in a few tablespoons of freshly grated parmesan cheese to add creaminess and a salty finish.
10. Serve: Spoon the Tomato Orzo with Chicken Sausage and Broccoli into bowls and top with additional parmesan if desired. Serve hot with a squeeze of lemon or a simple green salad for a bright contrast.

Quick tips for success

• If your sausage is very lean, a small drizzle more oil at the start helps prevent sticking and improves browning.
• Keep an eye on the orzo’s texture; different brands vary slightly in cook time. Start checking for doneness around 8 minutes.
• Leftovers reheat well — store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
• For extra creaminess, stir in a couple tablespoons of cream cheese or a splash of heavy cream at the end.

Flavor variations

Want to switch things up? Try swapping the broccoli for spinach toward the end of the cook time for a softer green, or add a handful of kalamata olives for briny contrast. If you prefer a spicier profile, choose a fennel-spiced chicken sausage or add a pinch of red pepper flakes when you add the Italian seasoning.

What to serve with it

This dish is hearty enough to stand on its own, but a crisp side salad, garlic bread, or roasted carrots complement it nicely. A light vinaigrette cut with lemon or red wine vinegar brightens the tomato and sausage richness.

Make-ahead and storage

You can assemble this recipe up to the point of simmering, then cool and refrigerate for up to 24 hours. When ready to cook, bring the skillet to a simmer and continue the final steps, making sure to cook the orzo until tender. Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of chicken broth to restore a saucy texture.

Nutrition snapshot

This one-pot meal provides a balance of protein, vegetables, and carbs. Exact nutrition will vary by the sausage and broth brands you choose and whether you add parmesan. For a lower-sodium option, choose reduced-sodium broth and tomato sauce.

Final thoughts

Tomato Orzo with Chicken Sausage and Broccoli comes together quickly and tastes like a dinner you’d slow-cook for hours. It’s comforting, adaptable, and perfect for busy nights when you want something satisfying without fuss. The combination of tomato, garlic, and Italian seasoning creates a familiar, comforting base while the sausage and broccoli keep every bite interesting.

Give it a try this week — it’s a dependable recipe to keep in your rotation when you need a simple, flavorful dinner on the table fast.

Tomato Orzo with Chicken Sausage and Broccoli

A quick, one-pot orzo dish with chicken sausage, tomato sauce and tender broccoli for an easy weeknight meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

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 1 can
• 2 cups broccoli cut into small florets
• 1/2 red bell pepper chopped
• freshly grated parmesan cheese optional, to taste
• salt & pepper to taste

Equipment

• soup pot or large skillet with lid
• Knife
• Cutting Board
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Prep all ingredients: chop the onion and red pepper, mince the garlic, cut broccoli into small florets, and slice the chicken sausage into rounds (or remove from casings).
2. Heat 1 tablespoon olive oil in a large soup pot over medium-high heat.
3. Add the sliced chicken sausage and sauté for about 5 minutes, until browned.
4. Add the chopped onion and cook for another 4 minutes, stirring occasionally, until softened.
5. Stir in the minced garlic and uncooked orzo and cook for about 30 seconds to toast the orzo slightly.
6. Add 1/4 teaspoon Italian seasoning, 2 cups chicken broth, and the 14-ounce can of tomato sauce; stir to combine.
7. When mixture comes to a gentle bubble, add the broccoli florets and chopped red bell pepper, reduce heat to medium or medium-low so it simmers gently, and cook uncovered for about 10 minutes, stirring often to prevent sticking, until the orzo is tender and liquid is mostly absorbed.
8. Season with salt and pepper to taste and serve immediately, topped with freshly grated Parmesan if desired.

Notes

• Serves 4–6 depending on portion size.
• If mixture seems too wet, cover and let sit a few minutes to absorb liquid.
• Add extra chicken broth a splash at a time to loosen if too thick.
• Orzo is pasta; substituting rice will require different liquid and cooking time.
• Nutritional info is an estimate only and may vary.