Italian Sausage and Veggie Bowls Recipe

Italian Sausage and Veggie Bowls Recipe

How To Make Italian Sausage and Veggie Bowls

This flexible Italian sausage and veggie bowls dish makes it work as a hearty dinner meal and a week’s meal so you won’t spend hours in the kitchen.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



Veggie Bowls:

  • 2cupscherry tomatoeschopped
  • 1bunchasparagus
  • 1red bell pepper
  • 1red onion
  • 1yellow onion
  • 8ozcarton baby bella mushrooms

Italian Sausage:

  • 3tbspolive oil
  • 2tbspItalian seasoninghomemade or store-bought
  • 1tspgarlic powder
  • salt and pepper
  • 1lbItalian sausageor smoked sausage
  • 1batchGarlic Parmesan Orzo Pasta
  • Parmesan cheesegrated

Garlic Parmesan Orzo Pasta:

  • 1poundorzo pastauncooked
  • 2tbspolive oil
  • 2garlic clovesminced
  • 2tbspflour
  • 2cupsmilk
  • 1cupParmesan cheesegrated
  • salt and pepper


Garlic Parmesan Orzo:

  1. Cook orzo al dente in generously-salted water according to package instructions.  Drain and set aside.

  2. Meanwhile, as the pasta is cooking, heat olive oil (or butter) in a small saucepan over medium heat.

  3. Add the garlic and sauté for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant.  Whisk in the flour until evenly combined, then cook the mixture for 1 more minute, stirring occasionally.

  4. Gradually whisked in the milk until it is completely combined.  Continue cooking, stirring frequently, until the mixture reaches a very low simmer and thickens.

  5. Remove from heat and stir in the Parmesan cheese until evenly combined.  Taste and season with salt and pepper as needed.

Italian Sausage and Veggie Bowls:

  1. Heat oven to 400 degrees F.  Line a large baking sheet with aluminum foil or parchment paper, or grease with cooking spray.  Set aside.

  2. In a large mixing bowl, add the Italian sausage, chopped veggies and olive oil.  Then sprinkle evenly with the Italian seasoning and garlic powder.  Toss thoroughly until evenly combined.

  3. Turn the mixture out onto the prepared baking sheet, and spread everything out into an even layer.  Season evenly with salt and pepper.

  4. Bake for 20 to 25 minutes, removing the baking sheet and stirring once at the halfway mark, until the veggies are tender and cooked through.  Transfer the baking sheet to a wire rack and let cool for 10 minutes.

  5. Once the sausage/veggie mixture and the orzo are ready to go, portion everything evenly into 6 small storage containers.  Sprinkle with your desired toppings.

  6. Serve immediately, or seal and refrigerate for up to 4 days.


  • Calories: 870.10kcal
  • Fat: 45.75g
  • Saturated Fat: 16.02g
  • Monounsaturated Fat: 21.76g
  • Polyunsaturated Fat: 5.17g
  • Carbohydrates: 78.87g
  • Fiber: 6.69g
  • Sugar: 12.05g
  • Protein: 36.38g
  • Cholesterol: 82.44mg
  • Sodium: 1103.67mg
  • Calcium: 474.79mg
  • Potassium: 991.70mg
  • Iron: 4.99mg
  • Vitamin A: 161.17µg
  • Vitamin C: 41.59mg
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