Name: One Pot Creamy Tomato Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 2 large garlic cloves (finely chopped); 2 teaspoons dried basil; 1/2 teaspoon red chili flakes (optional); 2 tablespoons tomato paste; 2 cups vegetable broth; 1 cup orzo; 1 can 14 oz/400g chickpeas (drained and rinsed ); 1 cup half and half; 2 cups baby spinach; 1/3 cup Parmesan (freshly grated); 6-8 fresh basil leaves (roughly torn); Salt and freshly ground black pepper to taste

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This one pot creamy tomato orzo is going to be your next dinner saver! Ready in just 30 minutes, it's a deliciously saucy dish that works well on its own or paired with your favorite protein.

And if you love creamy dishes with orzo, why not try my Creamy Chicken Chorizo Orzo or this super easy Lemon Orzo next?

A bowl of creamy tomato orzo with a chunk of Parmesan and cherry tomatoes on the side

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There's something about orzo that makes me add it to just about everything. I've been known to use it in hearty soups and salads, but one pot, quick dishes are where this cute rice-shaped pasta truly shines.

This one pot creamy tomato orzo is my trusty ally when I need a quick family dinner. We love it as is in our home, but I also make it often as a sidekick for grilled chicken or garlic shrimp.

Why you'll love this creamy tomato orzo

You pop all the ingredients in a large skillet, and 30 minutes later, you get a deliciously creamy dish.
It's brimming with flavor from the tomatoes, Parmesan and fresh basil.
The texture is absolutely heavenly, something between a pasta dish and a moreish risotto.

What you'll need

Olive oil - Use the best quality you can because it really makes a difference in flavor.

Garlic - Fresh and thinly sliced for the best flavor.

Dried basil + red chili flakes - The dried basil sets up the base for an extra aromatic dish. You can skip the red chili flakes if you don't want your dish to have a bit of a kick.

Tomato paste - Double or triple concentrated gives you the best results here.

Vegetable broth - Homemade or shop-bought are both fine. If you don't need your tomato orzo to be vegetarian, you can sub with chicken stock.

Orzo - This is a type of tiny pasta that looks just like rice (and it's called risoni in Italy and Australia). It cooks quickly and absorbs the flavors beautifully.

Chickpeas - These are optional but I like to add them for extra texture and fibre.

Half and half - To make the sauce extra creamy. You can also use coconut cream for a dairy-free version.

A bowl of creamy tomato orzo with parmesan

Spinach - For a bit of color and extra nutrition.

Parmesan - The non-negotiable addition that infuses the dish with cheesy flavor. Pecorino Romano also works for a saltier result.

Fresh basil - The perfect flavor finish!

Pro tip

Orzo tends to turn mushy quite quickly, so make sure you don't overcook it. I typically start checking for doneness around the 7-minute mark.

How to make creamy tomato orzo

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and cook until fragrant.

Stir in the dried basil and red chili flakes, then add the tomato paste and cook until the tomato paste darkens in color.

Add the vegetable broth, orzo and chickpeas and simmer for 10 minutes or until the orzo is al dente.

adding chickpeas to a creamy tomato orzo

Stir in the half and half and baby spinach and simmer with a lid on for 2-3 minutes. Finish by stirring in the grated Parmesan and fresh basil.

Substitutions and variations

You can use any other type of small pasta here - ditalini, acini di pepe or stelline are all nice choices.
This is the perfect recipe to use as a canvas for a complete meal. Add your favorite protein such as chicken, shrimp or even tofu.
You can use heavy cream instead of half and half for an even creamier sauce.

Recipe tips and notes

If the liquid is absorbed too fast and the orzo still isn't cooked, gradually add some more vegetable broth.
Take the cream out of the fridge at least 30 minutes before using it to bring it to room temperature.
The finished dish will look quite saucy, but the orzo will continue to absorb liquid quickly, so it will be super creamy and just the right texture by the time you serve it.

What to serve with this creamy tomato orzo

While this tomato orzo is just perfect on its own with a generous sprinkle of Parmesan on top, it also works great as a side for your protein of choice.

Serve it with these super speedy air fryer chicken bites or with shrimp, grilled halloumi, grilled sausages or even pork.

Or try it as a side for this delicious chicken and peppers skillet!

Leftovers and storage

Any leftovers will keep well in the fridge for up to 3 days in an airtight container.
Reheat gently in the microwave or on the stovetop. Since the orzo will thicken as it sits, add some water or veggie broth when reheating to loosen it up.
I don't recommend freezing this dish.

More easy orzo recipes

If you've tried this one-pot creamy tomato orzo recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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