This creamy tomato spinach orzo is the kind of one-pan dinner that feels comforting without asking much of you. Orzo simmers directly in a garlicky tomato broth, then finishes with cream, Parmesan, and fresh spinach. The result is saucy, satisfying, and ready in about 30 minutes—with very little cleanup.
Why this one-pan orzo works
Because the pasta cooks in the same skillet as the tomatoes and broth, it absorbs flavor as it softens. Stir often and keep the heat at a gentle simmer; if the pan starts to look dry before the orzo is tender, add a splash of warm broth. A little cream rounds out the acidity, while lemon zest and basil keep each bite bright.
Ingredients and easy swaps
Use a small yellow onion, garlic, dry orzo, canned diced tomatoes, low-sodium vegetable broth, Italian seasoning, cream, baby spinach, Parmesan, and lemon zest. Vegetable broth keeps the dish meat-free; chicken broth works too. For a lighter finish, replace the heavy cream with half-and-half, knowing the sauce will be less rich. Add red pepper flakes for gentle heat, or fold in cooked chicken or white beans to make the skillet more filling.
How to make creamy tomato spinach orzo
Soften the onion in olive oil, then stir in garlic and dry orzo for about a minute. Add tomatoes, broth, Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil, lower the heat, and simmer uncovered, stirring frequently, until the orzo is tender but still has a little bite. The exact timing can vary by brand, so taste as you go.
Turn the heat to low and stir in cream, spinach, Parmesan, and lemon zest. Cook just until the spinach wilts and the cheese melts. If the sauce thickens while standing, loosen it with a spoonful of warm broth or water. Taste and adjust the salt, pepper, and lemon before serving.
Serving, storage, and reheating
Serve the orzo straight from the skillet with extra Parmesan and basil. It pairs well with a crisp salad; browse our easy dinner recipes for more weeknight ideas. Refrigerate leftovers in a covered container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth, stirring until creamy and hot throughout. The pasta continues to absorb liquid as it sits, so add liquid gradually.
Creamy Tomato Spinach Orzo Recipe
Follow the recipe card for measured ingredients and step-by-step instructions. For another comforting main, try our homemade cheeseburger recipe, or meet the cook behind SkilletGlow on our About page.
Creamy Tomato Spinach Orzo
Ingredients
Method
- Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Stir in the dry orzo and cook for about 1 minute so the pasta is lightly coated in oil.
- Add the diced tomatoes with their juices, 2 1/2 cups broth, Italian seasoning, salt, and black pepper. Bring to a gentle simmer.
- Reduce the heat to medium-low and cook uncovered for 10 to 12 minutes, stirring frequently so the orzo does not stick. Add a splash of broth if the skillet becomes dry before the pasta is al dente.
- Stir in the heavy cream and spinach. Cook for 1 to 2 minutes, until the spinach wilts and the sauce looks creamy.
- Turn off the heat. Fold in the Parmesan and lemon zest, taste and adjust the seasoning, then rest for 2 minutes. Finish with fresh basil if desired and serve warm.
Estimated nutrition
Approximate values per serving (¼ of the recipe). Nutrition varies with brands and ingredient choices; this estimate is provided for general information.
| Nutrient | Per serving |
|---|---|
| Calories | 460 kcal |
| Carbohydrates | 62 g |
| Protein | 16 g |
| Total fat | 19 g |
| Saturated fat | 9 g |
| Fiber | 4 g |
| Sugars | 6 g |
| Sodium | 650 mg |
