Italian Sausage Zucchini Orzo Recipe
If you’re craving a dinner that ticks all the boxes—hearty, fresh, and impossibly comforting—let me introduce you to my weeknight hero: Italian Sausage Zucchini Orzo. This one-pot dish is loaded with juicy Italian sausage, vibrant zucchini, tiny orzo pasta, and a rich tomato broth, all tied together with a sprinkle of Parmesan. Whether you’re feeding hungry kids, impressing a friend, or just want something fabulous and foolproof, Italian Sausage Zucchini Orzo is about to win a permanent spot in your rotation.
Ingredients You’ll Need
Every ingredient in this recipe truly matters—each brings something special to the pan, from the bold flavor of sausage to the tender bite of zucchini. Gather these key players, and you’ll have the building blocks for an Italian Sausage Zucchini Orzo that’s packed with color, taste, and soul-soothing texture.
- Olive oil: Adds a subtle fruitiness and helps everything sizzle without sticking.
- Italian sausage (mild or spicy): The heart of the dish—choose your heat level to match your mood!
- Yellow onion: Delivers sweet, mellow flavor and extra depth.
- Garlic cloves: For that unmistakable aromatic punch—don’t skip it!
- Zucchini: Brings a pop of green and a tender, slightly sweet texture.
- Orzo pasta: The perfect, petite pasta for soaking up all those wonderful juices.
- Chicken broth: Provides delicious savoriness, infusing every bite with flavor.
- Diced tomatoes (canned): Adds juicy brightness and a luscious tomatoey base.
- Dried oregano: Classic Italian herbiness that enhances everything.
- Dried basil: Sweetly aromatic and totally necessary for that Mediterranean vibe.
- Salt and black pepper: Essential for balancing and enhancing all the flavors.
- Grated Parmesan cheese: Creamy, salty, and utterly irresistible stirred in right at the end.
- Fresh chopped parsley: For garnish—a fresh finish that perks up every bowl.
How to Make Italian Sausage Zucchini Orzo
Step 1: Brown the Sausage
Start by heating your olive oil in a large skillet or Dutch oven over medium-high heat. Once it has a nice shimmer, add the Italian sausage (casings removed) and let it sizzle away. Use a wooden spoon to break it into bite-sized bits as it cooks; you want it browned and cooked through, which takes about five to seven minutes. The sausage is going to flavor the whole Italian Sausage Zucchini Orzo, so give it a little attention here for maximum deliciousness.
Step 2: Sauté the Onion and Garlic
With the sausage nicely browned, toss in the diced onion. Sauté for three or four minutes until the onion turns soft and fragrant—this builds the sweet, rich base. Next, add those minced garlic cloves and stir for just a minute, letting their aroma fill the kitchen but making sure not to let them brown. These quick steps create the flavor foundation that sets the Italian Sausage Zucchini Orzo apart.
Step 3: Add Zucchini and Orzo
Now it’s time for the stars: diced zucchini and uncooked orzo. Stir them into the skillet, mixing thoroughly to coat them in all that sausagey onion goodness. The zucchini soaks up the flavors while the orzo will cook up creamy and tender, transforming the entire dish into a comforting bowl of Italian Sausage Zucchini Orzo magic.
Step 4: Simmer with Broth and Tomatoes
Pour in the chicken broth and the entire can of diced tomatoes (don’t forget the juices!), then sprinkle in the oregano and basil. Stir well, raise the heat to bring everything to a gentle boil, then lower the heat to a lively simmer. Let it cook uncovered for 10 to 12 minutes, occasionally giving it a stir so the orzo doesn’t stick. You’ll know it’s ready when the orzo is perfectly tender and the zucchini is just cooked through.
Step 5: Final Seasoning and Cheese
Give your Italian Sausage Zucchini Orzo a taste and season with salt and black pepper. Remove the skillet from the heat, then stir in the grated Parmesan cheese for a creamy, savory finish. Just before serving, scatter fresh parsley on top. The result: a beautifully cohesive, flavor-packed dinner that looks as irresistible as it tastes.
How to Serve Italian Sausage Zucchini Orzo
Garnishes
The joy of Italian Sausage Zucchini Orzo is in the little flourishes—think a generous shower of extra Parmesan, a few more twists of black pepper, and a fistful of fresh parsley. If you like a touch of luxury, a drizzle of really good olive oil just before serving adds shine and richness to every spoonful.
Side Dishes
While this orzo is absolutely a meal in itself, it shines with a few simple sides. I love serving it alongside a crisp green salad with lemon vinaigrette, or a basket of crusty bread to mop up every drop of broth. Roasted vegetables or a bright tomato salad add color and round out your plate beautifully.
Creative Ways to Present
For dinner parties or potlucks, ladle Italian Sausage Zucchini Orzo into individual oven-safe bowls, top with extra cheese, and broil just until melty—like an Italian twist on French onion soup! Or, serve it family-style in a big colorful platter for a rustic, inviting presentation that encourages everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
Italian Sausage Zucchini Orzo stores like a dream. Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors deepen and mellow, so don’t be surprised if it tastes even better the next day.
Freezing
If you want to freeze extra portions, allow the orzo to cool before spooning it into freezer-safe containers. It will keep well for up to 2 months. Tip: The orzo will soak up extra liquid as it sits, so plan to add a splash of broth or water when you reheat.
Reheating
To reheat, place the Italian Sausage Zucchini Orzo in a saucepan or microwave-safe dish, and add a bit of broth to loosen it back up. Warm gently over medium heat on the stovetop, or microwave in short bursts, stirring in between until heated through. Finish with a fresh sprinkle of parsley or Parmesan if you like.
FAQs
Can I use turkey or chicken sausage instead?
Absolutely! Turkey or chicken sausage work beautifully here and will make the dish a touch lighter. Just be sure to brown it well for maximum flavor in your Italian Sausage Zucchini Orzo.
What’s the best way to keep the orzo from sticking?
Stir the orzo frequently as it simmers, especially in the first few minutes, and keep enough liquid in the pot—don’t be shy about adding an extra splash of broth if it looks too thick. This ensures your Italian Sausage Zucchini Orzo stays creamy, not sticky.
Can I add other vegetables to this dish?
Definitely! While zucchini is classic, feel free to toss in bell peppers, spinach, or even mushrooms for a fun twist. Just adjust cooking times so everything ends up tender but not mushy in your Italian Sausage Zucchini Orzo.
What’s a good vegetarian version?
For a meat-free take, swap in your favorite plant-based sausage, use vegetable broth, and pile on even more veggies. The heartiness of the orzo and zucchini still makes this Italian Sausage Zucchini Orzo super satisfying.
Is this recipe gluten-free?
As written, Italian Sausage Zucchini Orzo is not gluten-free due to the orzo pasta. If you want a gluten-free version, look for gluten-free orzo or substitute with rice or a tiny gluten-free pasta shape.
Final Thoughts
If you’re searching for something that feels like a cozy hug in a bowl, you can’t go wrong with Italian Sausage Zucchini Orzo. It’s warming, filling, and—best of all—easy enough for any night of the week. Grab your skillet and give it a try; I think you’ll fall totally in love!
Print
Italian Sausage Zucchini Orzo Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and satisfying one-pot meal with this Italian Sausage Zucchini Orzo recipe. Tender orzo pasta cooked with Italian sausage, zucchini, and a variety of herbs and spices for a delicious dinner option.
Ingredients
Italian Sausage Zucchini Orzo:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium zucchinis, diced
- 1 cup uncooked orzo pasta
- 3 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Heat the olive oil: In a large skillet or Dutch oven over medium-high heat.
- Cook sausage: Add Italian sausage, cook until browned, about 5-7 minutes.
- Add onion and garlic: Cook until softened, then add zucchini.
- Combine ingredients: Stir in orzo, chicken broth, diced tomatoes, oregano, and basil. Bring to a boil.
- Simmer: Reduce heat and simmer for 10-12 minutes until orzo is tender.
- Season and garnish: Season with salt and pepper, stir in Parmesan cheese. Garnish with parsley before serving.
Notes
- For a creamier texture, stir in a splash of heavy cream at the end.
- You can substitute turkey sausage for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
