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This creamy Tuscan orzo recipe is a one pot pasta that’s incredibly flavorful, comforting, and makes an amazing side dish or meatless main course.
You may also like my Creamy Garlic Spinach Orzo or this Creamy Spinach Bacon Orzo next!
Why you’ll love it
There are so many things to adore about this quick and straightforward Tuscan pasta! I love the “Tuscan” flavor combo so much of sun-dried tomatoes, spinach, and basil. Add in some cream, and we’re in heaven. It’s more Italian American than authentic Italian, but it’s totally delicious nonetheless.
Maybe the best part is how this orzo pasta is made all in one pot in 30 minutes. One pot recipes means fewer dishes, and that’s something I think we all need! Can’t get enough orzo recipes? Try my Lemon Chicken Orzo Soup, this Italian Sausage Orzo, or Ground Beef Orzo with Tomato Cream Sauce.
What you’ll need
- Olive oil and butter – for sautéing
- Onion and garlic – I like sweet (Vidalia) onions
- Italian seasoning – you’ll find this dried Italian herb blend in a jar in the spice aisle of your grocery store
- Sun-dried tomatoes – I buy the kind packed in oil in a jar
- Lemon juice – for a touch of brightness and acidity
- Dijon mustard – my secret ingredient to add a special savory punch! Don’t worry, you don’t taste the mustard itself.
- Orzo pasta – orzo is actually pasta! It’s not rice even though it looks similar.
- Chicken broth – to develop the rich flavor even more
- Heavy cream – for the luxurious creamy quality
- Parmesan – who doesn’t love fresh parm with Italian pasta dishes?
- Spinach and basil – classic fresh flavors for any Tuscan recipe
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- As always, I recommend grating your own parmesan cheese for the best flavor, and it melts better. I use my Microplane to easily grate it.
- This is the Dutch oven pictured. I love cooking with cast iron!
- Butter is easy to store and measure out with this butter dish that has measurement markings right on it.
How to make creamy Tuscan orzo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the oil, butter, and onion to a soup pot and sauté until softened, then add in the garlic, Italian seasoning, sun-dried tomatoes, lemon, Dijon, and orzo. Cook, stirring often, for a few minutes to help infuse the flavors into the orzo. Stir in the broth and cream.
Once it starts to bubble, simmer and stir fairly often until thickened and the orzo is cooked. Turn down the heat as needed. Stir in the parmesan cheese, spinach, and basil, then cover the pot for a few minutes. Season with salt & pepper as needed.
Pro tip
It may seem like there’s a lot of liquid when you first add it, but the orzo will absorb it. If you find by the end of cooking that there’s still too much liquid for your liking, just wait a few minutes and the pasta will soak it up. If it’s too dry, simply add another splash of cream and/or chicken broth.
Substitutions and variations
- Use your discretion for ingredient substitutions. For example, subbing the cream with something lower fat will yield a less rich sauce that could potentially curdle.
- If you want to make this with rice, you would have to adjust liquid measurements and cooking time. Our kitchen hasn’t tested it.
What to serve with creamy Tuscan orzo
- It’s a delicious side dish that goes with anything from my Easy Baked Chicken Legs to these Baked Pork Chops or even Simple Filet Mignon for a fancy meal.
- If you want to make it a main course, this Super Simple Parmesan Arugula Salad complements it perfectly!
Leftovers and storage
- This orzo definitely tastes best when first cooked, but it’ll keep in the fridge for a few days. It will soak up more of the creamy sauce, though, and become puffy.
- Reheat over a low heat in a saucepan, adding a little bit of additional cream if necessary.
- I wouldn’t recommend freezing leftovers since dairy sauces don’t generally do well in the freezer.
If you made this creamy Tuscan garlic orzo, please leave a star rating and review below! You can also find me on Instagram.
Creamy Tuscan Orzo
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes see note
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup uncooked orzo pasta
- 2 cups chicken or vegetable broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- 1/4 cup (loosely packed) fresh basil torn
- Salt & pepper to taste
Instructions
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Add the garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and orzo. Cook for 2-3 minutes, stirring often to infuse the orzo with the flavors.
- Add the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes (uncovered), stirring fairly often. You will likely need to turn the heat down a bit (to medium or even medium-low). It should steadily bubble (not furiously boil), and you don't want the liquid to cook off too much before the pasta is done.
- Take the pot off the heat, and stir in the parmesan, spinach, and basil. Cover the pot for a few minutes until it has thickened up to your liking. The orzo will absorb the liquid quickly, so if it still seems like there's too much liquid, just wait a little bit longer. Season with salt & pepper as needed.
Notes
- Serves 6 as a side or 4 as a main course (you may want to serve it with garlic bread and/or a salad).
- I used sun-dried tomatoes that are packed in oil and drained the oil prior to adding them to the pot. You can always add more if you really love them!
- Troubleshooting tips: Since every stove and pot can vary, use your best judgement when making one pot pastas. If it looks like the liquid is running out before the pasta is cooked, add a little more broth in (a half cup or so at a time). Conversely, if the cooking time has elapsed and there’s still too much liquid, just let it sit for a little longer and the orzo will absorb it.
- This recipe also is in chapter 6 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely delicious, used half fat creme fraiche instead of cream , will make again .
I’m so glad you enjoyed it, Jules!
I tried it. It’s absolutely delicious. My family loved it.
Fantastic!!
This recipe required way more broth!! It definitely took longer than the recipe said. It was very good, though.
Hi Pam. It sounds like you missed the troubleshooting tips in both the Tips for Success section in the blog post and the notes in the recipe card. Since stoves, cookware, and brands of orzo vary, that’s why we mention it! Glad you enjoyed it.
This is so incredibly delicious, and easy! I always double the recipe so we have leftovers. Making it today for my mother-in-laws birthday! Thank you!
I’m so happy it’s become a family favorite, Chrissy!! 🙂 Appreciate your review!
Without a doubt my ultimate favorite! It’s impossible not to like this orzo. I have made it many times for my guests and everyone always enjoys it!
Aww I’m so pleased to hear that, Nicky!! 😀 Really appreciate you taking the time to write me a review.
Hi, would this work with sun-dried tomatoes that aren’t packed in oil but just dried? Thanks, looks amazing!
You bet! 🙂 I hope you enjoy the recipe, Christy!
I made some Orzo with just water and added lemon and seasonings and it is very bland.. was wanting to make this sauce and just add the orzo, do you think this recipe is doable with already cooked orzo?
Hi! Hmmm… so the issue with that is the orzo releases starch as it cooks and thickens the sauce. I think you will likely end up with too much sauce and it may not thicken properly if you do it with cooked orzo. The orzo also will get overcooked. I’d probably try to make the sauce separately and just pour it over. Do you like chicken? You could make my Tuscan Chicken (very similar sauce) and simply serve it with your cooked orzo and I think that would be tasty. Here is the recipe: https://bit.ly/3thwdYH
I make this at least once a week! Fantastic flavors.
Wonderful to hear!! Thanks for the review!
I made this tonight and it’s amazing! All the flavors I love! I don’t cook a lot since my husband passed away last year but I had to try this one! Thank you. He would have loved it ❤️
Aww thank you, Kim! I appreciate you taking the time to write me a comment, and I’m happy you enjoyed it. So sorry to hear about your husband.
Looks delicious – what would happen if you subbed out the heavy cream for milk?
Hi! Well, it’ll be a bit less rich and creamy tasting. There’s always a chance that the milk could curdle/separate due to its lower fat content, but you could give it a try and see how you like it. Let me know!