Creamy Tomato Orzo (One-Pot, 20 Minutes)

This creamy tomato orzo is the weeknight dinner you make once and then keep coming back to. Orzo simmers directly in a garlicky tomato broth, releasing its starch as it cooks, so the sauce turns silky without much cream at all.

It feels like risotto but takes half the time and none of the constant stirring. A handful of spinach at the end makes it a full meal in one bowl.

Why you will love this creamy tomato orzo

• One pot: no colander, no second pan.
• Pantry friendly: orzo, canned tomatoes, stock and garlic.
• Creamy without much cream: the pasta starch does most of the work.
• Flexible: add chicken, shrimp or white beans for extra protein.

Ingredients and swaps

• Orzo: a small, rice-shaped pasta. Small shells or ditalini also work; adjust the time on the package.
• Crushed tomatoes: they give a smooth sauce. Passata works the same way.
• Stock: use it hot so the simmer never stops. Vegetable stock keeps it vegetarian.
• Cream: heavy cream, cream cheese or mascarpone. Even a spoon of Greek yogurt off the heat works.
• Parmesan: traditional Parmigiano Reggiano uses animal rennet; choose a vegetarian hard cheese if needed.

How to make creamy tomato orzo

Soften the onion in olive oil, add the garlic, then toast the dry orzo for a minute. Toasting gives the pasta a nutty flavor and helps it hold its shape.

Pour in the tomatoes and hot stock with the oregano and a pinch of chili flakes. Simmer, stirring every minute or two so the orzo does not stick, until it is tender and the sauce is creamy, about 10 to 12 minutes.

Turn off the heat and stir in the cream, parmesan and spinach. The spinach wilts in seconds. Let it rest for 2 minutes; it thickens as it sits.

Tips for the best result

• Stir often, especially at the end: orzo loves to stick to the bottom.
• If it gets too thick before the orzo is tender, add a splash of hot water.
• Season at the end, after the parmesan, which is already salty.
• Serve right away; orzo keeps absorbing liquid.

Easy variations

• Vegan: use coconut cream or blended cashews and nutritional yeast instead of cream and parmesan.
• Protein: stir in cooked chicken, sautéed shrimp or a can of white beans.
• Spicy: add 1 tsp harissa with the tomatoes.
• Roasted pepper: blend in a jarred roasted red pepper.

What to serve with it

It is a full meal on its own. Add a crisp green salad, garlic bread or roasted broccoli on the side.

Storage and reheating

Refrigerate leftovers for up to 3 days. The orzo absorbs the sauce overnight, so reheat it on the stove with a splash of stock or water, stirring until creamy again.

You might also like: One-Pan Lemon Garlic Chicken Thighs (30 Minutes)

recipe card

Creamy Tomato Orzo (One-Pot, 20 Minutes)

Orzo simmered in garlicky tomato broth until creamy, finished with parmesan and spinach.

Tried & tested

Prep5 min

Cook15 min

Total20 min

Makes4 servings

CuisineItalian

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Ingredients −

4

+ servings

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups (280 g) dry orzo
• 1 can (400 g / 14 oz) crushed tomatoes
• 2 1/2 cups (600 ml) hot vegetable stock
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1 pinch chili flakes
• 1/3 cup (80 ml) heavy cream
• 1/2 cup (45 g) grated parmesan
• 2 handfuls (60 g) baby spinach
• Fresh basil, to serve

Steps

1. Heat the oil in a wide pot over medium heat. Cook the onion for 3 minutes, until soft.
2. Add the garlic and stir for 30 seconds.
3. Add the orzo and toast, stirring, for 1 minute.
4. Pour in the tomatoes, hot stock, salt, oregano and chili flakes. Bring to a simmer.
5. Simmer for 10 to 12 minutes, stirring often, until the orzo is tender and the sauce is creamy. Add a splash of water if it gets too thick.
6. Turn off the heat. Stir in the cream, parmesan and spinach until the spinach wilts.
7. Rest for 2 minutes, taste for salt and serve with basil.

Calories435

Protein14 g

Carbs58 g

Fat15 g

Fiber4 g

Sodium690 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• Orzo keeps absorbing liquid: loosen leftovers with a little stock when reheating.