Description
An easy and delicious one-pot meal featuring sausage and vegetables with orzo pasta, perfect for a quick and kid-friendly summer dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 zucchini, chopped
- 4 cups chicken broth
- 1 cup orzo pasta
- 1 (15 ounce) can diced tomatoes, undrained
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the sausage and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary.
- Add the chopped onion, bell pepper, and zucchini to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the orzo, diced tomatoes (with their juice), and Italian seasoning. Stir to combine.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and most of the liquid is absorbed, stirring occasionally to prevent sticking.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
- You can substitute other vegetables like carrots, spinach, or broccoli.
- For picky eaters, finely chop the vegetables or use a food processor to make them less noticeable.
- Use mild Italian sausage for younger children.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400
- Sugar: Approx. 5g
- Sodium: Approx. 800mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 7g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 4g
- Protein: Approx. 25g
- Cholesterol: Approx. 60mg