This Creamy Tuscan Orzo is an easy one pot recipe that’s full of flavor and super satisfying. Filled with sun-dried tomato, spinach, and Parmesan cheese in a creamy sauce, this orzo recipe works as either a side dish or a main course.
To elevate this Tuscan Orzo to a main course, consider adding protein-rich ingredients such as grilled chicken, shrimp, or Italian sausage. The savory flavors of these additions complement the creamy sauce, creating a hearty and fulfilling meal. For a vegetarian option, you can incorporate white beans or chickpeas for added texture and protein. Finish off the dish with a sprinkle of fresh herbs like basil or parsley for a burst of freshness and color.
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Creamy Tuscan Orzo
One pot recipes like this Creamy Tuscan Orzo are a lifesaver during busy weeks, especially when they are totally delicious. This orzo recipe is mostly vegetarian (if you substitute veggie broth for the chicken broth), and chock full of Italian flavors like sun dried tomatoes, wilted spinach, and Parmesan cheese.
To easily turn this into a main course, top with grilled chicken, sausage, or even sauteed mushrooms. You’ll have yourself a super satisfying meal in just about 30 minutes. And if you love orzo recipes, you can also try this Garlic Parmesan Orzo or yummy Lemon Chicken Orzo Soup.
Sun Dried Tomato Orzo Ingredients
- Butter - I prefer to use salted butter. You can also substitute olive oil.
- Garlic - freshly minced garlic has the best flavor in this dish. You could substitute jarred minced garlic.
- Chicken Broth - any type of chicken broth or stock will work. To make this vegetarian you could also use vegetable broth.
- Spinach - use fresh spinach instead of frozen. Chop into about ½” slices. Either baby spinach or large leaf work great.
- Sun-Dried Tomatoes - these should be finely chopped. You can use the sun-dried tomatoes packed in oil or reconstitute your own in water until they are soft.
- Parmesan Cheese - use either freshly grated or shredded Parmesan so that it will melt properly in the dish.
- Salt - sea salt works great.
- Italian Seasoning - you can either use Italian seasoning or a mixture of dried herbs such as basil, oregano, and parsley.
- Orzo Pasta - this is a tiny pasta that cooks very quickly. A good substitute for dried orzo is Israeli couscous, ditalini pasta, or even broken or chopped spaghetti. For a healthy version, you could also substitute quinoa.
- Cream - this is optional but makes the dish super creamy so I highly recommend adding it.
- Parsley - I like to finish this with freshly chopped parsley. Fresh basil would also taste great.
How to Make Creamy Tuscan Orzo
- Cook the garlic. In a large skillet or pot over medium high heat melt the butter. Toss in the garlic and cook while stirring until the garlic is fragrant and lightly golden brown.
- Add the sun-dried tomatoes and spinach. Add the sundried tomatoes and spinach, cooking until the spinach is wilted and shiny.
- Stir in the rest of the ingredients. Stir in the orzo, chicken broth, Parmesan cheese, and salt and bring to a boil.
- Simmer. Reduce heat to low, cover with a lid, and cook the pasta at a low simmer, stirring every 2-3 minutes. Cook the orzo until the cheese is melted, there is no more liquid, and the pasta has cooked to al dente - about 8-9 minutes.
- Stir in the heavy cream. Remove from heat and stir in the cream, then cover with a lid for 2-3 more minutes. This will allow the pasta to soak up the rest of the liquid.
- Serve. To finish, top with freshly grated Parmesan cheese and fresh minced parsley and serve warm. Enjoy!
Tuscan Orzo Recipe Variations
- Mushroom and Asparagus Tuscan Orzo: For the veggies, add sautéd sliced mushrooms and asparagus. Season with garlic powder, dried thyme, and a squeeze of lemon juice.
- Roasted Vegetable Tuscan Orzo: Toss diced zucchini, bell peppers, and red onions with olive oil, salt, and pepper, then roast until caramelized. Mix the roasted vegetables with cooked orzo and sprinkle with crumbled feta cheese.
- Tuscan Chicken Orzo: Sauté diced chicken breast in olive oil until cooked through, then toss with cooked orzo and store-bought or homemade pesto sauce. Stir in halved cherry tomatoes and chopped fresh basil for a burst of flavor.
- Caprese Tuscan Orzo: Combine diced fresh mozzarella cheese, halved cherry tomatoes, and torn fresh basil leaves with cooked orzo. Drizzle with balsamic glaze and extra virgin olive oil, and season with salt and pepper for a simple yet flavorful dish.
- White Bean and Kale Tuscan Orzo: Sauté diced onion and minced garlic in olive oil until softened, then add chopped kale and cooked white beans. Mix with cooked orzo and sprinkle with grated Parmesan cheese.
Frequently Asked Questions
While Orzo looks like rice, it’s actually pasta. Orzo has the most amazing chewy texture and is great for making pasta side dishes and cold salads.
This Tuscan Orzo pasta tastes best when eaten soon after it was made, so I don’t recommend making it ahead of time. With that being said, leftovers can be reheated by adding a splash of water or chicken broth and warming over medium heat.
This recipe could actually work as either a side dish or a main course. If you wanted to make it a main course you could easily add grilled chicken, sausage, or even sauteed mushrooms.
Storing and Reheating Instructions
- Refrigerator: store in an airtight container for up to 5 days in the fridge.
- To reheat: add leftover orzo to a skillet with a little water or broth and reheat over medium while stirring often.
Tuscan Orzo Recipe
Ingredients
- 2 Tablespoons Salted Butter can substitute olive oil
- 1½ Tablespoons Garlic minced
- 2 ⅔ cups Chicken Broth
- ½ teaspoon Salt
- ½ tsp Italian Seasoning
- 16 oz Orzo Pasta
- 2 cups Spinach fresh, chopped into ½" slices
- 3-4 Tablespoons Sun-Dried Tomatoes finely chopped
- ½ cup Parmesan Cheese grated
- ¼ cup Heavy Cream
- 2 Tablespoons Parsley fresh chopped for garnish
Instructions
- In a large skillet over medium high heat, add the butter and garlic. Cook while stirring until garlic is fragrant and lightly golden brown.
- Add the sundried tomatoes and spinach, cooking until the spinach is wilted and shiny. Stir in the orzo, chicken broth, Parmesan cheese, and salt and then cover with a lid.
- Reduce heat to low and cook the pasta at a low simmer, stirring every 2-3 minutes. Cook the orzo until the cheese is melted, there is no more liquid, and the pasta has cooked to al dente - about 8-9 minutes.
- Remove from heat and stir in the cream, then cover with a lid for 2-3 more minutes. This will allow the pasta to soak up the rest of the liquid. To finish, top with freshly grated Parmesan cheese and fresh minced parsley and serve warm. Enjoy!
Nutrition
More of the Best Side Dish Recipes
- Lemon Orzo With Peas
- Garlic Parmesan Orzo
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This Tuscan Orzo recipe is full of sun-dried tomatoes and spinach in a creamy Parmesan sauce. It's an easy one pot recipe that can work as a side dish or main course.
KarenR
Delicious! Definitely a keeper and will be making again! Thank you!