Tuscan Orzo

Pasta, veggies, and an addictively creamy sauce? Say no more! I’m all about quick one-pot weeknight meals these days; juggling work, a toddler, and a barnyard full of animals to care for (I see you, busy moms!). This Tuscan Orzo recipe gets the job done! Made in just 30 minutes with simple ingredients, this big-batch pasta dish will feed the whole family. Creamy, tomatoey pasta with wilty spinach is cozy comfort food at its best.

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“Made this last night, and it is fabulous. I was actually astonished how good it was, for being so easy and having such simple ingredients.”

BRITA

Sometimes I just need a quick, cozy dinner that feels a little special, and this Tuscan Orzo totally hits the spot. It’s creamy, packed with veggies, and full of bold, savory flavors that make it taste like something you’d get at a restaurant. I love that it comes together in just one pot, which means fewer dishes and more time to relax after dinner. Whether I’m cooking for myself or trying to impress friends, this easy orzo recipe is always a win.

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Tuscan Orzo

4.88 from 25 votes

Tuscan orzo is a one-pot meal made in just 30 minutes with simple ingredients. It's creamy, cozy comfort food at its best.

Author: Jess Rice

Servings 4 (1.5 cups per serving)

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

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Ingredients

• 1 Tbsp olive oil ($0.22)
• 2 Tbsp butter ($0.27)
• 1/2 medium onion, chopped ($0.35)
• 4 cloves garlic, minced ($0.16)
• 1 tsp Italian seasoning ($0.10)
• 1 14.5oz. can roasted petite diced tomatoes* ($0.98)
• 1 tsp lemon juice ($0.02)
• 1 tsp Dijon mustard ($0.02)
• 1 cup uncooked orzo pasta ($1.65)
• 1 1/2 cups vegetable broth ($0.12)
• 1/2 cup heavy cream, room temperature** ($0.84)
• 1/2 cup shredded Parmesan ($1.48)
• 1 cup fresh baby spinach, packed ($1.10)
• 2 Tbsp minced fresh parsley ($0.10)
• Salt & pepper to taste ($0.05)

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Instructions 

• Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
• Add the garlic, Italian seasoning, canned tomatoes, lemon juice, Dijon mustard, and orzo. Stir often, cooking for 3 minutes.
• Add the vegetable broth and room temperature cream. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes uncovered, stirring occasionally so the orzo doesn’t stick to the bottom of the pot. It should steadily simmer but not boil. You don’t want all of the liquid to evaporate.
• Take the pot off the heat and stir in the parmesan, spinach, and parsley. Stir again and cover the pot for a few minutes until it has thickened up to your liking. If the orzo seems watery at the end of cooking, you can simmer it for a bit longer. It will continue to absorb the liquid and thicken.
• Season with salt and pepper to taste. Enjoy!

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Notes

*You can choose to strain your canned tomatoes and make up for the ½ cup of liquid (give or take) by adding a little more vegetable broth. I love the tomatoey flavor (and extra vitamin C!), so I left the tomato juice in.

**Half-and-half would work in place of the cream, but I do not recommend using milk, as the orzo won’t be as rich or creamy. You can make this recipe vegan by substituting plant-based cream and vegan cheese…it’s so easy to find easy substitutions these days. Bring the cream to room temperature before using to ensure it doesn’t curdle from the temperature shock when you add it to the hot orzo.

Nutrition

Serving: 1.5cupsCalories: 390kcalCarbohydrates: 34gProtein: 11gFat: 24gSodium: 630mgFiber: 2g

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Video

how to make Tuscan Orzo step-by-step photos

Sauté onion: Add 1 Tbsp olive oil, 2 Tbsp butter, and 1/2 of a medium chopped onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.

Add 4 minced cloves garlic, 1 tsp Italian seasoning, a 14.5-oz. can of roasted petite diced tomatoes, 1 tsp lemon juice, 1 tsp Dijon mustard, and 1 cup of orzo. Stir often, cooking for 3 minutes.

Add broth and cream: Add 1 1/2 cups vegetable broth and 1/2 cup room temperature heavy cream. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes uncovered, stirring occasionally so the orzo doesn’t stick to the bottom of the pot. It should steadily simmer but not boil. You don’t want all of the liquid to evaporate.

Take the pot off the heat, and stir in 1/2 cup shredded Parmesan, 1 cup baby spinach, and 2 Tbsp minced parsley. Stir again and cover the pot for a few minutes until it has thickened up to your liking.

Season with salt and pepper to taste. Enjoy!

This one-pot Tuscan orzo is so simple and delicious!

Serving Suggestions

This is a pretty hefty dish all by itself, but you can add protein to it if you like. Garlic Herb Baked Chicken Breast would make an excellent addition if you have meat-eaters in the fam. Personally, I love adding chopped Kalamata olives, balsamic roasted mushrooms, and extra veggies. Substituting the dairy in this recipe is so easy these days, too. So, if you’re vegan, you can easily tweak it to your liking using plant-based milks and cheeses!

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