Creamy tomato orzo is a quick and easy veggie packed dinner that comes together in less than 30 minutes and makes a great main course meal or side dish. 

The beauty of this creamy tomato orzo is how simple it is to make. With just a few basic pantry staples and fresh veggies, you can have a delicious meal on the table in under 30 minutes. The orzo, soaks up all the rich tomato flavor, and when you stir in the cream, it becomes perfectly smooth and velvety. It’s perfect for busy weeknights and reheats well too! 

This recipe is also very customizable when it comes to using ingredients that you already have. See the variations section for how to make it for certain diets and lifestyles. If you have more fresh tomatoes to use up see my pesto cous cous or tortellini caprese salad. 

Is Orzo Pasta or Rice? 

Orzo is actually pasta, even though it looks a lot like rice! It’s a small, rice-shaped pasta made from durum wheat, the same type of wheat used to make most traditional pasta. Despite the looks, orzo is cooked and served like any other pasta, making it perfect for dishes like soups and salads.

Ingredients Needed

• extra virgin olive oil
• ground poultry or ground beef
• onion
• Minced garlic
• dried oregano
• dried thyme
• salt
• fire roasted or regular diced tomatoes
• low sodium vegetable or chicken stock
• uncooked orzo
• summer squash
• Baby spinach or baby kale
• half and half, heavy cream, or coconut milk
• grated parmesan
• basil

How to Make Creamy Tomato Orzo 

Over medium heat, add the oil to a large skillet. 

Brown the meat or poultry until no longer pink. 

Add the diced onions and cook for 3-4 minutes. 

Stir in the seasonings and cook for a minute longer. 

Pour in the broth and add the tomatoes. Bring the mixture to a boil. 

Mix in the orzo and summer squash. Stir occasionally and continue cooking until the pasta is al dente.

Reduce the heat and add the cream, parmesan cheese, and spinach. 

Stir and remove from heat once the spinach has wilted. 

Top with basil and serve. 

Variations 

Gluten-free: use gluten free orzo. 

Vegan & Vegetarian: Omit the meat/poultry and use coconut milk and a vegan cheese or nutritional yeast. 

Italian seasoning: if you don’t have the individual spices, Italian seasoning will work as well. 

How to Slice Basil Chiffonade 

1. Stack the leaves: Take a few basil leaves and stack them on top of each other, with the largest leaves on the bottom.
2. Roll the leaves: Starting from one end, tightly roll the stacked basil leaves into a cylinder shape.
3. Slice thinly: Using a sharp knife, slice the rolled basil into thin strips. Keep your slices close together for fine ribbons.
4. Fluff: Once sliced, gently separate the ribbons to “fluff” them up. 

How to Store and Reheat

Keep leftover tomato orzo in an airtight container in the refrigerator for up to 5 days. Reheat on the stove top or in the microwave. 

If it’s a little thick, you can add a splash of cream or broth before warming back up. 

More Easy and Tasty Pasta Recipes: 

• Smoked Salmon Pasta Salad
• One Pot Pasta
• Pasta Pomodoro with Burrata
• Green Pea Pasta
• Harissa Pasta

Creamy Tomato Orzo

Creamy tomato orzo is a quick and easy veggie packed dinner that comes together in less than 30 minutes and makes a great main course meal or side dish.

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ pound ground poultry or ground beef
• 1 onion diced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 can 14.5 ounces fire roasted or regular diced tomatoes
• 4 cups low sodium vegetable or chicken stock
• 1 pound uncooked orzo
• 2 cups grated summer squash
• 3 cups baby
• spinach or baby kale
• ½ cup half and half heavy cream, or coconut milk
• 1/2 cup grated parmesan
• 1 cup basil chiffonade

Instructions

• In a large skillet over medium heat, add oil. Then add ground poultry and cook 5 to 6 minutes.
• Add onion and cook 3 to 4 minutes.
• Add garlic, oregano, thyme, and salt and cook for 30 seconds to one minute.
• Add diced tomatoes and broth, mix all together and bring to a boil.
• Add orzo and summer squash and cook, stirring occasionally, until pasta is al dente, approximately 6 to 7 minutes.
• Turn heat down to medium and mix in baby spinach, half and half, and parmesan.
• Stir together well until spinach is wilted and mixture is fully heated through.
• Garnish with basil and serve.

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