Mediterranean Sausage Stew with Tomatoes, Olives, and Orzo
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 4 cups chicken broth
- 1 cup orzo pasta
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned.
- Add the diced onion, minced garlic, and oregano. Cook for 3 to 4 minutes until the onion softens.
- Stir in the diced tomatoes with their juices, the halved olives, and the chicken broth. Bring the mixture to a boil.
- Add the orzo and reduce the heat to a simmer. Cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender.
- Taste and season with salt and black pepper. Remove from heat and stir in the chopped parsley before serving.
Notes
Stir the orzo a few times while it simmers so it does not stick to the bottom of the pot. If the stew thickens too much after cooking, add a splash of broth when reheating. Leftovers keep well in the fridge for up to three days and reheat gently on the stove.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board