Sausage and Orzo

This is another of my “go to” recipes.  It’s very simple and everyone enjoys it.  While the original recipe called for sausage, I’ve always used turkey Kielbasa.  Also, I usually double the recipe for my growing family, even though the original says, “Serves 4”, there are usually no left overs for lunch.  Serve with some broccoli and warm, crusty bread and you’ve got an easy, healthy meal!


1 lb cooked Kielbasa (or sauage), halved lengthwise and cut into 2-inch chunks
1 Tbs cooking oil
1 cup dried orzo
1 14oz can low sodium beef broth
1 tsp dried Italian seasoning
2 medium zucchini, halved lengthwise, coarsley chopped
1/3 cup sliced green onions and chopped red bell pepper


In a large skillet over medium-high heat, brown sausage in hot oil for 2 minutes, stir in orzo.  Cook and stir 1 minute.  Stir in broth, 1/2 cup of water, and seasoning.  Bring to boil; reduce heat.  Simmer, covered, 8 minutes or until orzo is tender.  Stir in green onions and red bell pepper.  Season to taste with salt and pepper.

Serves 4

*Derived from bhg recipes

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