Go Back
To make One Pot Creamy Tomato Spinach Orzo, you need the following: - 1 cup orzo pasta - 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth - 2 cups fresh spinach, chopped - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - 1 cup heavy cream or coconut cream for a vegan option - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese or nutritional yeast for a vegan option You can easily swap some ingredients based on what you have. Here are a few ideas: - Use any small pasta if you don’t have orzo. - Swap olive oil with avocado oil or butter. - Instead of fresh spinach, use frozen spinach; just thaw and drain it first. - Try coconut milk instead of heavy cream for a dairy-free option. - If you want a cheesy flavor without dairy, use nutritional yeast. Understanding the nutrition of key ingredients helps you make better choices. Here’s a quick overview: - Orzo pasta: A good source of carbohydrates, which provide energy. It also has some protein. - Olive oil: Contains healthy fats that are good for your heart. - Spinach: Packed with vitamins A, C, and K, plus iron and calcium. - Heavy cream: Adds richness but is high in calories and fat. - Diced tomatoes: High in vitamins C and K, and they add flavor and moisture. This dish balances carbs, fats, and proteins, making it a hearty meal. Start by gathering all your ingredients. You will need: - 1 cup orzo pasta - 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth - 2 cups fresh spinach, chopped - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - 1 cup heavy cream or coconut cream for a vegan option - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (or nutritional yeast for vegan option), for serving Make sure to wash and chop the spinach. Dice your onion and mince the garlic. This helps save time while cooking. Begin by heating olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté it for 3-4 minutes until it turns soft and clear. Next, stir in the minced garlic. Cook for about one minute. You want to smell its rich aroma. Now, add the diced tomatoes and their juices. Pour in the vegetable broth, dried oregano, and red pepper flakes if you like a bit of heat. Bring this mixture to a boil. Once it boils, add the orzo pasta. Reduce the heat to a simmer. Cook for 10-12 minutes until the orzo is tender and most of the liquid is gone. Stir occasionally. This helps cook the pasta evenly. After the orzo is cooked, stir in the chopped spinach and heavy cream. Cook for another 2-3 minutes until the spinach wilts and the sauce is creamy. Season with salt and pepper to fit your taste. Remove the pot from heat. Let it sit for a few minutes to cool down slightly. This gives the flavors time to meld. When you’re ready to serve, dish out the creamy orzo into bowls. Garnish each bowl with fresh basil leaves and sprinkle with grated Parmesan cheese or nutritional yeast if you're going vegan. Enjoy your warm, comforting One Pot Creamy Tomato Spinach Orzo! To keep your dish creamy, use heavy cream or coconut cream. Stir it in at the end. This step adds smoothness. If you want a lighter option, use half-and-half. This choice still gives great flavor without being too heavy. For extra creaminess, you can add a bit of cream cheese. Mix it well into the orzo for a rich taste. Cook orzo in broth for added flavor. Always check the package for cooking time. I usually stir it halfway through to prevent sticking. This step helps each piece cook evenly. Taste the orzo a minute before the time is up. You want it al dente, or firm to the bite. If it absorbs too much liquid, add a splash of broth or water. If your orzo turns mushy, you may have overcooked it. Next time, reduce the heat sooner. If it's too thick, add more broth or cream. Stir it in slowly until you reach the desired texture. For a bland taste, season with salt and pepper. Fresh herbs can also brighten the dish. If you have leftovers that are too dry, just add a splash of water when reheating. {{image_2}} You can easily make this dish vegan. Just swap the heavy cream for coconut cream. It gives a nice, rich flavor. Use nutritional yeast instead of Parmesan cheese for a cheesy taste. This keeps your meal creamy and plant-based. Want to add some protein? You can mix in cooked chickpeas or lentils. They blend well with the orzo and add texture. If you prefer meat, grilled chicken or shrimp works great too. Just add them in when you stir in the spinach. To boost the flavor, try adding fresh herbs. Chopped parsley or thyme can brighten the dish. A squeeze of lemon juice adds a nice zing. If you like heat, more red pepper flakes give extra spice. For a richer taste, consider adding a splash of balsamic vinegar. These small changes can create a new twist on this creamy recipe. To store your One Pot Creamy Tomato Spinach Orzo, let it cool first. Once cool, place it in an airtight container. This will keep the dish fresh for up to three days. I recommend dividing it into smaller portions. This makes it easy to grab when you want a quick meal. When you are ready to enjoy your leftovers, reheat them on the stove. Add a splash of water or broth to keep it creamy. Stir frequently over low heat. This helps avoid burning and keeps the orzo moist. You can also use the microwave. Just cover the dish and heat in short bursts, stirring in between. If you want to freeze the orzo, make sure it is completely cool. Transfer it to a freezer-safe container. This dish can last up to three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Reheat it gently, adding a bit of liquid to restore its creaminess. Yes, you can make this dish ahead of time. Just cook it as the recipe states. Once it cools, store it in an airtight container. Place it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or in the microwave. The flavors will blend even more, making it taste great. If you need a substitute for orzo, you have options. You can use other small pasta shapes like ditalini or acini di pepe. Quinoa or rice also works well, but adjust the liquid amount. If you choose quinoa, remember it cooks faster than orzo. This way, your dish stays tasty and creamy. One Pot Creamy Tomato Spinach Orzo lasts in the fridge for about three days. Make sure to keep it in an airtight container. Look for any signs of spoilage before serving. For best taste, eat it within those three days. If you want to keep it longer, consider freezing it. One Pot Creamy Tomato Spinach Orzo is simple and tasty. We covered the key ingredients, easy steps, and helpful tips. You learned how to make it creamy and trouble-free. We also shared fun variations and storage tips to help you enjoy leftovers. This dish is perfect for busy days. It is quick to make and packed with flavor. Try your own touches to make it unique. Enjoy every bite!

One Pot Creamy Tomato Spinach Orzo

Discover the delicious flavors of One Pot Creamy Tomato Spinach Orzo! This easy recipe combines tender orzo pasta with hearty tomatoes, fresh spinach, and a creamy finish, all cooked in one pot for ultimate convenience. Perfect for busy weeknights, this meal is not only quick to make but also packed with nutrients. Click through to explore the full recipe and bring this comforting dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 cup orzo pasta

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

2 cups fresh spinach, chopped

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

1 cup heavy cream or coconut cream for a vegan option

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese (or nutritional yeast for vegan option), for serving

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for an additional minute, until fragrant.

      Add the canned tomatoes (with juices), vegetable broth, dried oregano, and red pepper flakes (if using). Bring the mixture to a boil.

        Once boiling, add the orzo pasta and reduce heat to a simmer. Cook for about 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

          Stir in the chopped spinach and heavy cream. Cook for another 2-3 minutes, until the spinach has wilted and the mixture is creamy. Season with salt and pepper to taste.

            Remove from heat and let it sit for a few minutes before serving.

              Serve warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese or nutritional yeast.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4