Ingredients
Scale
- 1 lb Italian sausage
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent, about 3-4 minutes.
- Add the minced garlic and Italian sausage. Cook until the sausage is browned and cooked through, breaking it apart with a spatula.
- Stir in the orzo, diced tomatoes, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover.
- Let it simmer for about 10-12 minutes or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the orzo is cooked, remove the skillet from the heat and stir in the mozzarella and Parmesan cheese until melted and creamy.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley if desired.
- Prep Time: 10
- Cook Time: 20