Creamy Tuscan Orzo

Rich, creamy one-pot orzo loaded with sun-dried tomatoes, spinach, and parmesan. ♡

This orzo works because cooking it directly in the broth and cream means it absorbs all that flavor as it cooks, almost like a pasta risotto. The sun-dried tomatoes add a tangy sweetness, the spinach wilts in at the end, and the parmesan ties everything together into a silky, cheesy sauce.

One pot, 25 minutes, and you’ve got a restaurant-quality pasta dinner on the table. Grab your biggest skillet and let’s go. Let’s make it together.

Ingredients

Creamy Tuscan Orzo

• 1 1/2 cups orzo pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups fresh spinach
• 3 cloves garlic, minced
• 1/2 cup parmesan cheese, grated
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and pepper to taste

Optional add-ins:

• Grilled chicken
• Artichoke hearts
• Fresh basil
• Red pepper flakes

How to Make Creamy Tuscan Orzo

1. Toast. Heat olive oil and butter in a large skillet over medium heat. Add the orzo and toast for 2 to 3 minutes, stirring frequently, until lightly golden and nutty-smelling.
2. Simmer. Add garlic and stir 30 seconds. Pour in chicken broth, heavy cream, and sun-dried tomatoes. Bring to a boil, then reduce to a simmer. Cook 10 to 12 minutes, stirring occasionally, until orzo is al dente and the liquid is mostly absorbed.
3. Wilt. Add fresh spinach by the handful, stirring until wilted, about 1 to 2 minutes.
4. Finish. Remove from heat. Stir in parmesan cheese until melted and creamy. Season with salt and pepper. The sauce will thicken as it sits.
5. Serve. Plate immediately with extra parmesan shavings and a crack of black pepper on top.

Tips

• Toasting the orzo first adds a nutty depth that makes the dish taste more complex.
• Stir occasionally while simmering so the orzo doesn’t stick to the bottom.
• The orzo will continue to absorb liquid as it cools. Add a splash of broth when reheating.
• Use oil-packed sun-dried tomatoes for the best flavor. Drain them first.
• Serve immediately. This dish is best fresh and gets thick fast.

Variations

• Add grilled chicken or shrimp for a protein boost.
• Stir in pesto for a Tuscan pesto orzo version.
• Use vegetable broth to keep it fully vegetarian.
• Add roasted red peppers instead of sun-dried tomatoes.
• Top with crispy pancetta or bacon crumbles.

FAQ

Creamy Tuscan Orzo

One-pot creamy orzo with sun-dried tomatoes, spinach, and parmesan cheese.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• – 1 1/2 cups orzo
• – 2 cups chicken broth
• – 1 cup heavy cream
• – 1/2 cup sun-dried tomatoes
• – 3 cups spinach
• – 3 cloves garlic
• – 1/2 cup parmesan
• – 1 tbsp olive oil 1 tbsp butter

Method

 

1. Toast. Toast orzo in oil and butter 2 to 3 minutes until golden.
2. Simmer. Add garlic, broth, cream, tomatoes. Cook 10 to 12 minutes.
3. Wilt. Stir in spinach until wilted.
4. Finish. Remove from heat, stir in parmesan until creamy.
5. Serve. Plate with extra parmesan and black pepper.

Notes

– Toast orzo for nutty depth.

– Stir occasionally to prevent sticking.

– Add broth when reheating as it thickens.

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