Easy • Pasta
Creamy Tomato and Spinach Orzo
This one-pot wonder combines tender orzo with a rich tomato sauce, fresh spinach, and a touch of cream.
- Prep
- 5 min
- Cook
- 20 min
- Servings
- 4
- Level
- Easy
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Meet your new favorite weeknight savior: Creamy Tomato and Spinach Orzo! This dish is a true one-pot hero, meaning less cleanup and more time enjoying a comforting, flavorful meal. With its luscious tomato sauce, wilted spinach, and tiny pasta, it's a hug in a bowl that the whole family will adore. It's shockingly simple to make, yet tastes like something special.
Ingredients
Yield: 4 servings
Main
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 3 cups vegetable broth (or chicken broth)
- 1 cup uncooked orzo pasta
- ½ tsp dried oregano
- ¼ tsp black pepper
- ½ cup heavy cream
- 5 oz fresh spinach
- ¼ cup grated Parmesan cheese, plus more for serving
- Salt to taste
Preparation
Step 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 3-5 minutes.
Step 2
Stir in minced garlic and cook for 1 minute until fragrant. Do not burn.
Step 3
Add diced tomatoes (undrained), tomato sauce, vegetable broth, uncooked orzo, oregano, and black pepper. Stir to combine.
Step 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is cooked through and most of the liquid has been absorbed.
Step 5
Stir in the heavy cream and fresh spinach. Cook for another 2-3 minutes, stirring constantly, until the spinach has wilted and the sauce is creamy.
Step 6
Remove from heat, stir in ¼ cup Parmesan cheese. Taste and adjust salt if needed. Serve hot, topped with extra grated Parmesan.
Tips
- If you like a little heat, add a pinch of red pepper flakes with the oregano.
- For added protein, stir in cooked chicken or Italian sausage at the end.
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