Italian Sausage Orzo Recipes

Add the sausage meat to a soup pot/Dutch oven. Over medium-high heat, cook it for 5 minutes. Stir in the onions and continue cooking for another 5 minutes or so, until the sausage is nicely browned and the onion has softened. Stir in the garlic, red pepper flakes, and orzo, and cook for around 30 seconds. Stir in the chicken broth and cream. 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.

Add the orzo and cook until al dente. Drain, reserving the cooking liquid. Place the orzo in a large bowl. Meanwhile, heat the olive oil in a sauté pan. Add the sausage and cook, breaking it up as it cooks. Once browned and cooked through, add the garlic and cook for 30 seconds, then add the peppers and tomatoes. Add COOKED SAUSAGE, ORZO, CHICKEN BROTH, DICED TOMATOES (with juice), TOMATO PASTE, ITALIAN SEASONING, SALT, and PEPPER. Bring to a boil, then reduce heat to medium-low and simmer 10-15 minutes, or until orzo is cooked through. Stovetop tips. Add broth during reheat because the pasta will have absorbed a lot of it.

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Add the onions and garlic and sauté until they begin to sweat. Add the mushrooms and continue to cook until the mushrooms begin to brown. Remove the mushroom mixture to a bowl and set aside. Return the pan to the stove and add the sausage and cook until it begins to brown. Stir in the orzo and toast until golden.

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.

Add in the sliced sausages, chicken broth, marinara sauce, and orzo. Carefully stir the ingredients together until well-incorporated. Bring the ingredients to a boil before reducing to a simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the orzo is al-dente (**see second note). Mix in the spinach until wilted.

Heat a large skillet over medium high heat and add oil. Add sausage and cook, breaking up with a wooden spoon until cooked through and crumbly. Add in zucchini and sauté 2-3 minutes. Then add in orzo (option to add 2 cloves fresh minced garlic at this time too) and toast for 60 seconds. Pour in broth, bring to a boil, then reduce heat, cover.

Instructions. Remove the sausage from the casing and add it to a heavy bottom sauce pot or Dutch oven. Cook over medium-high heat for 5 minutes, breaking it up with a wooden spoon. Add the onion and corn (no need to thaw) and sauté for 10 minutes. Add the orzo and chicken broth, stir to combine then bring to a boil.

Once the meat is browned, add the onion, garlic, and sausage Mixture to the Crockpot and the other ingredients (except Spinach, cream, and cheese). Cook on low for 6 hours or high for 3 hours. 20 minutes before the cooking time ends, add spinach to the pot. After 10 minutes, add cream and cheese to the pot.

Directions. 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.

Heat a large stockpot over medium-high heat. Add the sausage and cook until browned, using a wooden spoon to break up and stir the sausage occasionally as it cooks. Stir in the onion, zucchini, garlic, crushed red pepper flakes and continue cooking for 5 to 6 more minutes, stirring occasionally, until the onion has softened. 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. Add the spinach and season. Stir the spinach into the soup. Taste and season with salt and black pepper, as needed.

Add spinach to the soup, cover with the lid and let it wilt on low heat, occasionally stirring. Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper. Add more red pepper flakes, if you like. Top with fresh thyme.

Once water is boiling, add orzo to pot and cook until al dente, 7-9 minutes. Reserve 1 cup pasta cooking water, then drain. Heat a large drizzle of olive oil in a large, high-sided pan (preferably ovenproof) over medium-high heat. Add sausage and cook, breaking up meat into pieces, until just browned, 3-4 minutes.

Chicken Broth - 2½ cups of chicken broth.; Orzo Pasta - 1½ cups of uncooked orzo pasta.; Garlic - 2 teaspoons of finely minced garlic.; Salt - ½ teaspoon of salt.; Pepper - ¼ teaspoon of ground black pepper.; Heavy Cream - ⅓ cup of heavy cream.; Parmesan Cheese - ¼ cup of shredded Parmesan cheese.; Basil (optional) - ¼ cup of fresh basil, chopped.Parsley - 2 tablespoons of chopped.

Heat oil in a large saucepan over medium-high heat. Add fennel and onion and cook, stirring often, until softened, about 5 minutes. Add sausage, and cook, breaking up with a spoon, until it is no longer pink, about 5 minutes. Add garlic and red pepper flakes, cook for 1 minute. Stir in tomato paste and cook, stirring often, until it begins to.

Simmer: Bring to a simmer then cover, reduce heat to medium-low and let simmer 5 - 10 minutes until veggies are almost soft. Cook orzo in soup: Add orzo. Cover and let simmer, stirring occasionally (and scraping along bottom of pot as orzo will tend to stick). Cook until nearly al dente. About 8 minutes.

Over sausage and onions over medium-high heat, cook it for 5 minutes. Add garlic, salt, pepper, thyme, Italian seasoning, and orzo. Cook 2 minutes or until fragrant. Pour in the soy sauce and beef stock. Bring to a boil. Reduce heat to low and cover. Cook for 12 minutes or according to the instructions on your package of orzo.

Instructions. Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat, until shimmering. Crumble the sausage into the pot, and saute, breaking up clumps, until browned (about 5 minutes). Pour in a splash of wine, and deglaze the pan. Add the onions, leeks, carrots, celery, zucchini, and garlic to the pot.

Instructions. Lightly grease the bowl of a large slow cooker. Add the enchilada sauces, green chiles, and 1 cup of broth and stir to combine. Cover and cook on low for about 5-6 hours. Add the cream cheese and stir until melted. Stir in the orzo. Turn slow cooker to high heat. Cover and cook for 20-30 more minutes, or until orzo is tender.

Add half of the Parmesan cheese, the browned orzo and the baby spinach and simmer 10-15 minutes until the orzo is tender. While soup is simmering, cut the ciabatta into slices, butter and toast on a grilled pan. Serve the soup in bowls with the remaining Parmesan sprinkled over each portion and a few slices of the toasted ciabatta bread.

Simmer, uncovered, for 10 minutes, stirring and scraping the bottom of the pot occasionally to ensure nothing sticks. Add sausage and simmer for 5 to 8 minutes longer, stirring and scraping occasionally, until the orzo and cabbage are tender. Remove and discard rinds. At the end, add parsley and red wine vinegar. Adjust salt and acidity to taste.

Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for 30-45 minutes, stirring periodically. Add the beans, spinach, green beans, and orzo. Continue cooking over low heat for 20 - 30 minutes, or until the orzo is cooked and tender. Remove the rosemary and thyme stems.

Add orzo; sauté to lightly brown (2-3 min). Add chicken broth, water, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper. Bring to boil; continue boiling until pasta is cooked through (about 10 min); add sausage back to pot about halfway through the boiling process. Serve warm.

In a large pot, cook the ground sausage, remove casings if applicable, and break up while cooking on medium-high heat for 5-8 minutes. Add the onions, Craisins® Dried Cranberries, and corn and sauté for an additional 10 minutes. Add the orzo and heated broth. Stir to combine everything, and bring to a boil. Cover and reduce heat to a medium.

Instructions. Heat oil in a large Dutch oven over medium-high heat. Once hot, add onion and cook for 3-5 minutes or until softened, stirring often. Add garlic; stir and cook for 30 seconds or until fragrant. Add the sausage and break into a crumble as it browns. Cook the sausage until cooked through, about 5-6 minutes.

Directions. Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt. Stir in chicken broth and tomato sauce.

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