Tomato Orzo with Chicken Sausage and Broccoli

This cozy, weeknight-friendly skillet dinner brings together tender orzo in a bright tomato sauce, savory chicken sausage, crisp-tender broccoli, and a touch of sweetness from red bell pepper. It’s the kind of one-pan comfort that feels special without a lot of fuss — perfect for busy evenings or a no-fuss weekend skillet supper. Below you’ll find a full ingredient list, tips for stovetop success, and clear step-by-step directions so you can get dinner on the table fast.

Why you’ll love this recipe

If you like meals that feel both comforting and balanced, this dish delivers. The tomato-scented orzo soaks up a flavorful braising liquid, the chicken sausage adds meaty, spiced notes, and the broccoli keeps things bright and fresh. It’s an excellent pantry-and-fridge-friendly option: just a few simple items transform into a crowd-pleasing skillet meal that’s saucy, satisfying, and easy to customize.

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

Make-ahead and substitutions

This recipe is forgiving and easy to adapt. If you want a vegetarian option, swap the chicken sausage for a firm plant-based sausage alternative and use vegetable broth in place of chicken broth. If you like more heat, a pinch of red pepper flakes added with the garlic is delicious. Leftover cooked orzo can be added near the end of cooking — reduce the added broth slightly so the finished consistency isn’t too soupy.

Equipment you’ll need

• Large, deep skillet or sauté pan with lid
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons

Taste and texture notes

The orzo finishes tender but slightly al dente if you cook it exactly as directed; if you prefer softer pasta, allow an extra minute or two. Broccoli should be on the smaller side so it cooks quickly and evenly. The tomato sauce creates a silky base that clings to the orzo and sausage rounds, while a sprinkle of freshly grated parmesan at the end adds a salty, savory finish.

Step-by-step directions

1. Heat the oil: Place a large, deep skillet over medium heat and add 1 tablespoon olive oil. Allow the oil to warm until it shimmers but is not smoking.
2. Brown the sausage: Add 12 ounces chicken sausage cut into rounds in a single layer. Cook, stirring occasionally, until the slices are browned on both sides, about 3–5 minutes. Remove the sausage to a plate and set aside while you cook the aromatics.
3. Sauté the onion: In the same skillet, add the 1/2 medium onion chopped. Sauté over medium heat until the onion is softened and translucent, about 4–5 minutes, scraping up any browned bits from the bottom of the pan.
4. Add the garlic: Stir in 3 cloves garlic minced and cook for 30–45 seconds until fragrant, being careful not to let it burn.
5. Toast the orzo: Add 1 cup uncooked orzo pasta to the skillet and stir to coat the pasta with the oil and aromatics. Toast the orzo for 1–2 minutes, stirring frequently, until it becomes slightly glossy and aromatic.
6. Season: Sprinkle 1/4 teaspoon Italian seasoning (or more to taste) over the orzo and stir to combine.
7. Add liquids and sauce: Pour in 2 cups chicken broth and 1 (14 fluid ounce) can tomato sauce. Stir well to combine, making sure to scrape any browned bits from the bottom of the pan so they dissolve into the liquid.
8. Return the sausage: Add the browned chicken sausage rounds back into the skillet, distributing them evenly through the tomato-and-broth mixture.
9. Add vegetables: Scatter 2 cups broccoli cut into small florets and 1/2 red bell pepper chopped across the skillet. Gently stir once or twice so the vegetables settle into the liquid but avoid overmixing, which can break the pasta.
10. Simmer and cover: Increase the heat just until the mixture comes to a gentle simmer. Once simmering, reduce heat to medium-low, cover the skillet with a lid, and let cook for 10–12 minutes. Check at about 8 minutes: the orzo should be tender but still hold its shape, and the broccoli should be bright green and fork-tender. If the liquid looks too low before the orzo is done, add a splash more chicken broth as needed.
11. Uncover and finish: Remove the lid and stir gently. Taste and season with salt & pepper to taste. If you prefer a thicker sauce, simmer uncovered for another 1–2 minutes to reduce the liquid slightly.
12. Serve with cheese: Serve hot, with freshly grated parmesan cheese optional and shaved or grated over individual portions to taste.

Serving suggestions

Plate this Tomato Orzo with Chicken Sausage and Broccoli straight from the skillet for a rustic family-style presentation. Pair with a crisp green salad and crusty bread if you want to round out the meal. Leftovers reheat well in the microwave or on the stove with a splash of broth to loosen the sauce.

Storage and reheating

Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth, or microwave in 30-second intervals, stirring between each interval, until thoroughly heated. If the sauce has thickened too much, add a tablespoon or two of water or broth as needed.

Tips for success

• Use small broccoli florets so they cook in the same time it takes the orzo to finish; larger pieces will remain undercooked or force you to overcook the pasta.
• Don’t skip toasting the orzo briefly — that step adds a nutty background flavor and helps the pasta hold its shape.
• If your sausage is pre-cooked, you only need to brown it and then return it to the pan; if it’s raw, be sure it reaches a safe internal temperature before serving.
• Adjust the Italian seasoning to your taste. A pinch more brings a pronounced herbiness, while a lighter hand keeps the tomato-sausage flavors pure.

Nutritional snapshot

This one-pan dish offers a balanced mix of protein, vegetables, and carbohydrate from the orzo. Exact nutrition depends on the brand of sausage and whether you add cheese; for a lighter option, choose a lower-fat chicken sausage and skip the parmesan.

Final thoughts

Tomato Orzo with Chicken Sausage and Broccoli is a dependable, comforting meal that’s flexible enough for weekly rotation. It comes together quickly, cleans up easily, and hits the kind of savory-and-satisfying notes your family will request again. Keep a can of tomato sauce and a box of orzo in the pantry, and you’ve got the makings of an easy skillet dinner that tastes like you spent more time on it than you did.