This turkey sausage pesto orzo is the perfect easy weeknight dinner! What I love about this One Pan dinner is that everything cooks in one pan, so you get a cozy, flavorful meal without a pile of dishes afterward. Turkey sausage, orzo, white beans, peas, and corn are tossed with pesto and finished with fresh lemon and basil for a dinner that feels comforting but still fresh. I’ve been making this kind of one-pan dinner for busy weeknights when I want something filling and balanced without spending an hour in the kitchen. It also makes great leftovers!

Why You Will Love This Dinner

Easy cooking

This entire meal comes together in one skillet. Brown the turkey sausage, cook the aromatics, add the orzo and broth, and let everything simmer together. No separate pot for the pasta!

Healthy ingredients

Turkey sausage provides protein while white beans add even more protein and fiber. Peas and corn add vegetables, and pesto, lemon, and fresh basil bring plenty of flavor without needing a heavy sauce.

A versatile meal

This recipe is easy to switch up based on what you have. Use spinach instead of peas, swap the corn for another vegetable, or add extra Parmesan on top. You can also adjust the pesto and lemon to your taste.

Ingredients

Turkey sausage

I use turkey sausage for plenty of flavor without needing to add a long list of seasonings. You can use bulk turkey sausage or remove the casing from links.

Onion and garlic

These build a flavorful base for the orzo and complement the pesto.

Orzo

Orzo cooks directly in the skillet with the broth, absorbing all of the pesto and savory flavor as it cooks.

White beans

Cannellini beans add protein, fiber, and a creamy texture to the finished dish.

Pesto

Store-bought or homemade pesto makes this recipe incredibly flavorful with very little effort.

Chicken broth

The broth cooks the orzo while giving it more flavor than water.

Peas and corn

Frozen vegetables make this an especially easy weeknight meal. No chopping required!

Lemon and fresh basil

A squeeze of fresh lemon brightens the pesto and sausage, while fresh basil gives the finished dish a fresh, summery flavor.

Parmesan

Optional, but highly recommended for serving.

Substitutions and Variations

• Turkey sausage: You can use chicken sausage or another type of sausage if preferred.
• White beans: Cannellini, Great Northern, or navy beans will all work.
• Vegetables: Swap the peas or corn for spinach, broccoli, zucchini, or another quick-cooking vegetable.
• Pesto: Use your favorite store-bought pesto or homemade pesto.
• Orzo: I recommend sticking with orzo for this recipe because it cooks quickly and creates the creamy texture of the dish.
• Make it cheesy: Stir in Parmesan at the end or sprinkle it over each serving.
• Add some heat: Add crushed red pepper flakes when cooking the turkey sausage.

How to make this One Pan Turkey Sausage Pesto Orzo

1. Brown the turkey sausage. Heat a large skillet over medium-high heat. Add the turkey sausage and cook, breaking it apart as it browns. Once cooked through, transfer it to a plate and set aside.
2. Cook the onion and garlic. Reduce the heat to medium. Add the diced onion to the same skillet and cook until softened. Add the garlic and cook until fragrant.
3. Add the orzo. Stir in the orzo and cook for about 1 minute. Add the white beans, chicken broth, pesto, salt, and pepper. Stir to combine.
4. Cook the orzo. Bring the mixture to a boil, then reduce to a simmer. Cook until the orzo is nearly tender and most of the broth has been absorbed, stirring occasionally.
5. Add the vegetables and sausage. Stir the cooked turkey sausage, peas, and corn into the skillet. Cook for a few more minutes until the vegetables are heated through and the orzo is tender.
6. Finish the dish. Remove from the heat and let the orzo sit for a couple of minutes. Finish with fresh basil, a squeeze of lemon, and Parmesan and extra pesto, if desired.

Tips and Notes

• Don't walk away from the orzo. Orzo can stick to the bottom of the pan as it cooks, so give it a stir every couple of minutes.
• Add more broth if needed. If the orzo absorbs the liquid before it is fully tender, add a splash of chicken broth and continue cooking.
• Taste before adding more salt. Turkey sausage and pesto can both contain quite a bit of salt, so taste the finished dish before seasoning heavily.
• Don't skip the lemon. The fresh lemon juice balances the richness of the pesto and sausage and makes the entire dish taste brighter.
• Use a large skillet. You'll want enough room for the orzo, beans, vegetables, and sausage to all cook comfortably in the same pan.

Recipe FAQs

Can I use turkey sausage links?

Yes! If you're using turkey sausage links, remove the casings and crumble the sausage into the skillet while it cooks.

Can I use frozen vegetables?

Absolutely. Frozen peas and corn are perfect for this recipe and can go directly into the skillet. There's no need to thaw them first.

Can I make this turkey sausage pesto orzo ahead of time?

Yes. This recipe makes great leftovers. Store it in an airtight container in the refrigerator and reheat gently in the microwave or on the stovetop. Add a splash of broth or water when reheating if the orzo has thickened.

Is this recipe spicy?

Not necessarily. If your turkey sausage is mild, the pesto keeps the dish flavorful without making it spicy. Add crushed red pepper flakes if you prefer some heat.

Serving Suggestions

Serve this turkey sausage pesto orzo with:

• A simple green salad
• Roasted or steamed vegetables
• Garlic bread or crusty bread
• Extra Parmesan
• Fresh basil and lemon wedges

It's also hearty enough to serve as a complete meal on its own.

Storage and Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave or warm gently in a skillet over medium-low heat. Add a splash of chicken broth or water to loosen the orzo as it reheats.

Tips: The orzo will continue to absorb liquid as it sits, so don't worry if the leftovers are thicker than the freshly cooked dish. A little broth and a squeeze of lemon will bring it right back to life.

I hope you are Over the Spoon for this recipe!
If you loved this recipe, please leave a review or a star rating below

Turkey Sausage Pesto Orzo Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6

Ingredients

• 1 lb turkey sausage
• ½ medium yellow onion, diced
• 3 garlic cloves, minced
• 1 cup orzo
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cups chicken broth
• ½ cup pesto, plus more for serving
• 1 cup frozen peas
• 1 cup frozen corn
• ½ teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes, optional
• Salt and black pepper, to taste
• ½ lemon, cut into wedges
• Fresh basil, for serving
• Parmesan cheese, for serving, optional

Instructions

1. Heat a large skillet or Dutch oven over medium-high heat. Add the turkey sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5–7 minutes. Transfer to a plate and set aside.
2. Reduce heat to medium. Add the diced onion to the same skillet and cook for 2–3 minutes, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for 30 seconds, until fragrant.
3. Stir in the orzo and Italian seasoning. Cook for about 1 minute, then add the cannellini beans, chicken broth, pesto, salt, and black pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is nearly tender and most of the broth has been absorbed.
5. Stir the cooked turkey sausage, peas, and corn into the orzo. Cook for another 2–3 minutes, until the vegetables are heated through and the orzo is tender. If the mixture becomes too thick, add a splash of chicken broth.
6. Remove from heat and let sit for 2–3 minutes. Serve topped with fresh basil, a squeeze of lemon, extra pesto, and Parmesan, if desired.

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