Italian Sausage Orzo Recipes

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ITALIAN SAUSAGE AND ORZO SKILLET



Italian Sausage and Orzo Skillet image

Here's a delicious Italian skillet dinner that features orzo, pork sausage, vegetables and Muir Glen™ tomatoes-ready in 40 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

1 cup uncooked orzo or rosamarina pasta (6.5 oz)
1 lb Italian pork sausage links, cut into 3/4-inch slices
1 teaspoon vegetable oil
4 oz green beans, cut in 1-inch pieces (about 1 cup)
3/4 cup yellow bell pepper strips
1/2 cup peeled baby carrots, cut in half lengthwise
1/4 teaspoon salt
2 tablespoons water
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup crumbled feta cheese (3 oz)
Chopped fresh parsley, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring occasionally, until no longer pink and thoroughly cooked. Transfer to plate. In same skillet, heat oil over medium heat. Add beans, bell peppers, carrots and salt; stir 1 minute to coat vegetables. Add water. Cover; reduce heat to low, and cook 5 to 6 minutes or until vegetables are crisp-tender.
  • Remove cover; stir in tomatoes, sausage and cooked pasta. Increase heat to medium; cook 3 to 4 minutes or until completely heated through. Garnish with cheese and parsley.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 1/3 Cups, Sodium 820 mg, Sugar 4 g, TransFat 0 g

ITALIAN SAUSAGE AND ORZO SOUP



Italian Sausage and Orzo Soup image

This hearty and warming soup makes a comforting dinner. The herbs make the kitchen smell wonderful! You can use lower-calorie turkey sausage for the Italian sausage if you like. I recommend adding 2 teaspoons olive oil to the sausage while cooking to prevent sticking. -Kendra Van Doren, Clyde, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 16

1 pound Italian turkey sausage links, casings removed
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cartons (32 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 bay leaf
3/4 cup uncooked orzo pasta
Grated Parmesan cheese, optional

Steps:

  • In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 811mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ORZO WITH SAUSAGE, PEPPERS AND TOMATOES



Orzo with Sausage, Peppers and Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 red bell pepper
1 orange bell pepper
1 pound orzo pasta
3 cups chicken stock
3 cups water
1 tablespoon kosher salt
2 tablespoons olive oil
7 ounces (2 links) mild Italian turkey sausage, casings removed
1 clove garlic, minced
2 plum tomatoes, chopped
1/4 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/2 cup ricotta salata cheese, crumbled

Steps:

  • Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
  • In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
  • Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.

ITALIAN SAUSAGE AND ORZO SOUP



Italian Sausage and Orzo Soup image

This Italian Sausage and Orzo Soup recipe is easy to make, full of zesty seasonings, and so cozy and delicious.

Provided by Ali

Time 40m

Number Of Ingredients 13

1 pound ground Italian sausage (mild or spicy)
1 medium white onion, peeled and diced
2 medium carrots, diced
1 celery stalk, diced
6 cloves garlic, minced or pressed
1/2 teaspoon crushed red pepper flakes
1 (15-ounce) can fire-roasted diced tomatoes
8 cups chicken stock (or beef or veggie stock)
1 tablespoon Italian seasoning
1 cup uncooked orzo pasta
fine sea salt and freshly-cracked black pepper
2 large handfuls fresh baby spinach or kale
optional toppings: freshly-grated Parmesan, chopped fresh basil and/or parsley

Steps:

  • Heat a large stockpot over medium-high heat. Add the ground sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked meat to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is more grease in the pot, discard it. If there is no grease remaining, add 1 tablespoon of olive oil to the stockpot.)
  • Add the onion, carrots and celery and stir to combine. Sauté for 6-7 minutes, stirring occasionally, until the onions are softened and translucent. Add the garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally.
  • Add the diced tomatoes, stock, Italian seasoning and cooked sausage and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
  • Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is al dente.
  • Stir the spinach into the soup. Taste and season with salt and black pepper, as needed. (Feel free to also add in extra Italian seasoning, if you would like.)
  • Serve immediately, garnished with your favorite toppings.

ITALIAN SAUSAGE ORZO



Italian Sausage Orzo image

This light dish is perfect for any night of the week, and it looks as good as it tastes! If you have leftover sauteed mushrooms or other vegetables, toss them in as well. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

8 cups water
3 teaspoons reduced-sodium chicken bouillon granules
1-1/2 cups uncooked whole wheat orzo pasta (about 8 ounces)
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1/2 cup chopped sweet onion
2 garlic cloves, minced
3 plum tomatoes, chopped
1/2 cup chopped roasted sweet red pepper
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup chopped fresh basil
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Stir in orzo; return to a boil. Cook until al dente, 8-10 minutes. Drain orzo, reserving 3/4 cup cooking liquid., In a large skillet coated with cooking spray, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 6-8 minutes. Stir in tomatoes, roasted pepper, salt, pepper, pepper flakes and orzo. Heat through over medium-low heat; stir in reserved cooking liquid to moisten if desired. Remove from heat; stir in basil and cheese.

Nutrition Facts : Calories 265 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 623mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

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