This meal is inspired by a Workweek Lunch favorite: the lemon garlic orzo & broccoli skillet. Here we’re using the same method with completely different flavors!
What you need to know about this tomato orzo skillet:
- You can use any type of sausage you want (meat or veggie). Just make sure it’s the kind that looks like hot dogs, not ground up sausage. I love Aidell’s for chicken sausage and I love Lightlife and Tofurkey for vegan/vegetarian sausage. There’s no reason that turkey, beef or pork sausage wouldn’t work here. Any flavor works!
- You can use any type of dark greens you want, or skip it (see options below). Here I used spinach, but kale or swiss chard would work well too!
- You can swap spinach out for another green veg like broccoli, green beans or asparagus. Peas would work too!
- Tomatoes are the base of this meal, so I wouldn’t take ’em out. But if you can’t stand tomatoes, head over to the other orzo recipe I have that doesn’t involve them (but is JUST as tasty).
- If you can’t find canned diced tomatoes, add 1/2 cup extra broth and chop up 2-3 roma tomatoes to throw into the mix.
- Don’t want to use orzo? You can replace it with any other pasta or grain, but I recommend cooking it on the side and adding it to the dish at the end.
Cooking note: be careful about using a high flame when cooking with orzo in the pan, or it will burn into the bottom of the pan and it’s tough to clean. Except when bringing the mixture to a boil, keep it on medium or lower while cooking.
You’re going to LOVE this recipe. It’s one of my partner’s favorites… you should have seen how pumped he was when I told him it was on the menu.
How to add more volume or double this recipe:
To add more volume to this recipe, start with some good ol’ vegetables. You can double the greens or tomatoes, you can also add a vegetable like broccoli or peas to the mix. Feel free to add 1/2-1/3 cup or more orzo or another sausage link into the dish too.
To double the recipe, simply double the ingredients. Allow for more cooking time for the orzo, and you may need to cook it in batches/2 pans at once if your pan isn’t big enough!
Storage & reheating notes:
This tomato orzo skillet is good in the fridge for up to 4 days and it’s freezer-friendly. It reheats well on the stove or in the microwave! It’s also really good if you throw some shredded cheese on top and mix it in when reheating.
Tomato, Sausage & Orzo Skillet (Vegan & GF-Friendly)
Prep Time10 mins
Cook Time30 mins
- 1 TBSP olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 package sausage links of your choice cut into rounds (sub veg sausage)
- 15 oz can of diced tomatoes don't drain!
- 1 cup orzo see notes above for other options
- 3/4 cup broth or water
- 10 oz spinach
- 1 tsp cumin
- 1 tsp paprika
- salt and pepper to taste
- 3/4 cup shredded cheese optional
- Add the oil to a large skillet over medium heat, followed by the chopped onion and garlic. Saute and stir occasionally until fragrant and slightly translucent, about 5 minutes.
- Add the chopped sausage and cook, stirring occasionally for about 7 minutes (10 minutes if using meat sausage) until cooked through.
- Add the orzo, entire can of tomatoes with juices and veggie broth to the pan. Then add the cumin, paprika and salt and pepper to taste. Give it a good stir and bring the mixture to a boil. Then reduce to a simmer, cover and cook for 15 minutes, until the orzo is cooked through. Add the spinach and stir it into the mixture at about 10 minutes so it has time to wilt. Taste the mixture and adjust spices if needed.
- If there's extra liquid in the pan, cook on a medium heat uncovered, stirring occasionally, until the extra liquid has evaporated.
- Assemble: Divide the orzo mixture into three meal prep containers. Top with cheese if desired -- it's so good when it melts into the reheated meal!