Creamy Tuscan Orzo

I love cooking 30-minute meals in one pan, like this Creamy Tuscan Orzo recipe. The chewy orzo is simmered in a creamy and cheesy sauce with sun-dried tomatoes and spinach. One-pan dinners are perfect for busy nights, and this one is so delicious. It’s a great recipe to make any time.

I can never say no to comfort food! I’ve made so many over the years, some passed down from family like my slow cooker Tuscan chicken pasta, and others from me just getting creative and craving something warm and delicious, like my creamy beef and shells recipe. My family is completely obsessed with that one, and honestly, I can’t blame them!

This Tuscan orzo is a recipe I love making when I want something delicious but don’t want a sink full of dishes. It comes together with simple ingredients like orzo, sun-dried tomatoes, spinach, parmesan, garlic, and broth, all in one pan. Yes, that’s right! So if you love easy one-pan meals as much as I do, you’ve got to check out my one-pan Mediterranean chicken . It’s another weeknight winner around here.

Why you will love this recipe 

• One pan, no pile of dishes: I throw it all in one pan and call it a night. Fewer dishes means more time to sit down and actually enjoy dinner with my family.
• So creamy and cheesy: The orzo absorbs all that buttery cheesy goodness and cooks right in the broth. It ends up creamy, rich, and honestly hard to stop eating.
• Sneaky veggie win: There’s spinach and garlic in there, and the sun-dried tomatoes give it this pop of flavor that totally wins my crew over. They don’t even question the greens!
• Dinner’s ready in 30: This is one of my favorite 30-minute dinners when I need to cook fast but still want something homey and flavorful.

What you will need

• Dried orzo pasta: This cute little pasta cooks up tender and soaks in all the flavor from the sauce.
• Garlic: I always toss in fresh chopped garlic for a punch of real flavor.
• Unsalted butter: I use a little butter to start things off.
• Tomato paste: I love how this adds a rich tomato base.
• Dried Italian herbs: I sprinkle in some herbs for a classic Italian flavor everyone loves.
• Low-sodium chicken broth: This keeps the orzo creamy while adding savory flavor without too much salt.
• Half and half: I use this to make the sauce extra creamy, you can use whole milk as an alternative.
• Chopped sun-dried tomatoes: These little bits add a sweet and tangy bite that totally makes the dish.
• Seasonings: I season as I go with kosher salt and freshly ground black pepper.
• Fresh spinach: I love adding a few handfuls of baby spinach, it wilts down and sneaks in some greens.
• Freshly grated parmesan cheese: I finish with a big sprinkle of parmesan for a salty and cheesy finish.

How to make

Toast the orzo: I start by melting the butter, then toss in the orzo and garlic in my big pot over medium heat. I let it cook for about four minutes, just until the garlic smells amazing and the orzo gets a little toasty.

Stir in the tomato paste: Next, I add the tomato paste and Italian herbs, then give it a good stir for about a minute until everything is mixed and smelling delicious.

Simmer until tender: I pour in the broth, half and half, sun-dried tomatoes, salt, and pepper, then turn up the heat to bring it all to a boil. Once it’s bubbling, I lower the heat and let it simmer for about 12 to 14 minutes until the orzo is tender and most of the liquid is gone.

Finish with spinach and cheese: I stir in the parmesan and fresh spinach right at the end and let it warm through for a couple of minutes, just until the spinach wilts.

Season and serve: I take it off the heat, give it a quick taste, and add a little more salt or pepper if it needs it. Then I pile it into bowls and sprinkle extra parmesan on top before serving.

Expert tip

Stir often while simmering

The key tip for making this creamy Tuscan orzo recipe is to stir often while it simmers. Orzo cooks quickly and can easily stick to the bottom if left alone too long. I’ve noticed that giving the orzo a gentle stir every few minutes helps the pasta cook evenly and keeps the sauce smooth and creamy without sticking to the bottom.

More tips to consider:

• I always grate fresh parmesan instead of using the bagged kind, it just tastes better and melts smoother.
• If you do not have a Dutch oven, you can use any large soup pot. 
• Feel free to use olive oil or whatever oil you like to cook with instead of butter.
• When I want a richer sauce, I go for heavy cream or half and half instead of milk. 
• I’ve used frozen spinach plenty of times. No need to thaw, just toss it right in and stir.
• If you need a lactose-free version, canned full-fat coconut milk does the trick. Just make sure it’s the creamy kind!

Recipe variations

• Make it with chicken: I love adding one cup of chopped seared chicken thighs for a heartier version of this creamy orzo.
• Toss in veggies: I like stirring in a handful of cherry tomatoes, some chopped broccoli, or even a bit of grated carrot for extra texture.
• Boost the protein: A half cup of beans like cannellini or black beans is great when I want to add more protein to the meal.
• Add some tang: A splash of lemon or lime juice, about one tablespoon, adds a nice bright finish to the dish.
• Use chicken stock: I swap the broth for chicken stock when I want the orzo to have an even deeper flavor.

Serving suggestions

After a long day running around with the kids, between school pickups, soccer practice, and a quick stop at the park, I need dinner to be easy but still really good. That’s when I reach for this creamy Tuscan orzo, and I love serving it with my chopped Mediterranean salad or a simple Italian tomato onion salad.

Sometimes I’ll throw in some grilled chicken or leftover meat from the fridge, and dinner is done. My youngest loves it just as it is, with all that cheesy goodness, and I’ll usually scoop a little onto a plate with some fresh cherry tomatoes or my cucumber feta salad which is my favorite side for this dish.

How to store leftovers

• Store: I keep any leftover Tuscan orzo in an airtight container in the fridge, and it stays good for three to four days.
• Freeze: If we don’t finish it all, I pop the extra into a freezer bag and stash it in the freezer for up to four months.
• Thaw: When I’m ready to use it again, I just move it to the fridge the night before so it thaws slowly and keeps its flavor.
• Reheat: I reheat a portion in the microwave for a minute or two, or I warm it up on the stove in a small saucepan until it’s nice and hot.

Frequently asked questions

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