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Creamy Tuscan Orzo

Published: / Updated: / 87 Comments

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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.

Not a fan of sun-dried tomatoes? Make my Creamy Garlic Spinach Orzo or this Creamy Spinach Bacon Orzo instead!

creamy Tuscan orzo in a serving bowl

Why you'll love it

There are just SO many things to adore about this dish! It's got vibrant flavors, and it's quick and straightforward to make. 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 in our lives!

Can't get enough orzo recipes? Try my Lemon Chicken Orzo Soup, this Italian Sausage Orzo, or Ground Beef Orzo with Tomato Cream Sauce.  

Ingredients you'll need

  • Olive oil and butter - for sautéing the aromatics for a tasty foundation
  • Onion and garlic - infuses savory flavors right away
  • 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 bought the kind packed in oil in a jar. They're a cornerstone of Tuscan recipes
  • 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. If you want to make this with rice, you may have to adjust liquid measurements and cooking time.
  • Broth - I went for chicken broth to develop the rich flavor even more
  • Cream - heavy cream is important for the luxurious creamy quality
  • Parmesan cheese - who doesn't love fresh parm with Italian pasta dishes?
  • Spinach and basil - classic fresh flavors for any Tuscan recipe
creamy Tuscan orzo close-up of spinach and parmesan being stirred into the pot

How to make creamy Tuscan orzo

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Add the oil, butter, and onion to a soup pot and sauté for 3-4 minutes, then add in the garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and orzo.
  • Cook, stirring often, for 2-3 minutes to help infuse the flavors into the orzo. Stir in the chicken (or veg) broth and cream. Once it starts to bubble, let it cook for 10 minutes, stirring fairly often. 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 and serve!

Tips for success

  • 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.
  • Use your discretion for ingredient substitutions. For example, subbing the cream with something lower fat may yield a less rich sauce that could potentially curdle. Half-and-half should be ok, but I haven't tested it.
  • 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.
creamy Tuscan orzo in a pot

What to serve with this recipe

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.

Love Tuscan flavors? Try these next

close-up of creamy Tuscan orzo in a serving bowl with a golden spoon and fresh basil leaves

Questions about this creamy Tuscan garlic orzo? Let me know in the comments below! 

creamy Tuscan orzo in a serving bowl

Creamy Tuscan Orzo

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.
5 from 27 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 6
Calories 346 kcal

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 sliced thin
  • 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 pan. 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.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 346kcalCarbohydrates: 25gProtein: 9gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 72mgSodium: 494mgPotassium: 402mgFiber: 2gSugar: 3gVitamin A: 1806IUVitamin C: 13mgCalcium: 154mgIron: 1mg
Keyword Creamy Tuscan Orzo, Sun-dried Tomato Spinach Orzo
Author Natasha Bull
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  1. Jess says

    5 stars
    I doubled this recipe and used a large red onion, added a diced red pepper and artichoke hearts, and doubled the amount of spinach. Amazing flavour, and so creamy and delicious! Can’t wait to make it again. Thank you!

    Reply

  3. Emma says

    5 stars
    This was sooooo good. I used 10% cream and made chicken breasts in the air fryer with Italian seasoning/garlic/salt and pepper, sliced them once they were cooked and added them on top of the orzo.

    Absolutely delicious, will definitely be making this recipe again.

    Reply

  6. Mo says

    5 stars
    Our newest Staple in Our Kitchen!! Absolutely Delish the Flavors are Amazing. Had it with Lump Crab-cakes the first time. Making it tonight with Pan Seared Colossal Shrimp

    Reply

  8. KC says

    5 stars
    Flavour was amazing - nice creamy consistency as a base for my protein. Will definitely use this recipe again!😋😋

    Reply

  9. Sophie says

    I did it with half and half, oregano and thyme (no Italian seasoning) and added some chicken thigh chunks, half and half worked fine!

    Reply

  11. Marge says

    5 stars
    This was fantastic! Brought it to at potluck last night. We are hoping to do it for another potluck tomorrow, need to use gluten free orzo. Do you have any suggestions on adjusting cooking?

    Reply

    • Natasha says

      I'm so happy you enjoyed it, Marge! 🙂 So, I have never cooked with gluten-free orzo... I really can't say if it'll work the same or not. I'd just keep an eye on it and go from there (like add more liquid if needed).

      Reply

  14. Staci says

    5 stars
    Amazing!!! We grilled chicken and added to this! My husband wants me to make every week. It is so good! Thank you for this recipe

    Reply

  15. Harper says

    5 stars
    Great recipe! Really quick and easy but impressive to everyone I’ve served it to all the same:) my partner is dairy-free so I substituted homemade cashew cream instead of heavy cream and it worked perfectly!

    Reply

  16. Christine says

    5 stars
    I have made this recipe several times already and love it! Very simple and easy. I used regular milk the first time instead of heavy cream and it was delicious so that's just how I make it now. I also didn't have any dijon mustard so I omit that as well.

    Reply

  18. Laura says

    I made your chicken caesar pasta salad last week and it was a HIT! So we are doing this one this week. Could I use a dutch oven pot??

    Reply

  19. Cassandra says

    5 stars
    Awesome! Made this tonight and we both loved it! Only thing I changed was asparagus instead of spinach. Served it with chicken thighs cooked in the crockpot. We have enough for another dinner which makes me happy. This is the first time Ive made/eaten Orzo but this recipe will be made often from now on!

    Reply

    • Natasha says

      I'm so happy your first experience with orzo was a good one, Cassandra!! 🙂 Thanks for coming back and writing me a review.

      Reply

  20. Courtney says

    5 stars
    I made this exactly as written and it was fantastic! My partner and I loved it, and I will definitely be making it again. Thank you!!

    Reply

  21. Sherry says

    Can I still make this recipe using frozen spinach and basil powder? If so, when should I add the spinach? Before or after the orzo?

    Reply

    • Natasha says

      Hi! I'd add the spinach in towards the end (thaw it first and squeeze the water out very well). Basil powder should be ok... I'd add a little bit in, give it a taste, and add more if needed.

      Reply

  22. Lindsay says

    5 stars
    This is ridiculously good! And easy to make following the directions. Kids are super confused as to why the “rice” tastes like yummy pasta. Thank you!!

    Reply

  23. Doug Barton says

    5 stars
    This is so delicious, very moreish. If there had been twice the amount, then twice the amount would have been eaten! We had it with some roasted bell pepper and courgette (zucchini) which went really well. The orzo really takes on the flavours. Brilliant!

    Reply

  26. Pam Mc says

    This recipe required way more broth!! It definitely took longer than the recipe said. It was very good, though.

    Reply

    • Miranda @ Salt & Lavender says

      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.

      Reply

  27. Chrissy says

    5 stars
    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!

    Reply

  28. Nicky says

    5 stars
    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!

    Reply

    • Natasha says

      Aww I'm so pleased to hear that, Nicky!! 😀 Really appreciate you taking the time to write me a review.

      Reply

  29. Christy says

    Hi, would this work with sun-dried tomatoes that aren't packed in oil but just dried? Thanks, looks amazing!

    Reply

  30. Mattie Manley says

    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?

    Reply

    • Natasha says

      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

      Reply

  32. Kim says

    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 ❤️

    Reply

    • Natasha says

      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.

      Reply

    • Natasha says

      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!

      Reply

  34. Meredith says

    5 stars
    This was DELICIOUS. I doubled the recipe for our hungry family of 4 so that we would have leftovers. We also added shredded rotisserie chicken. Will definitely be making this again, thanks for the great recipe!

    Reply

  35. Danielle says

    I am going to make this recipe this week. I’m wondering if whole grain mustard would be good instead of Dijon? Thoughts? Thanks!

    Reply

  37. India says

    So happy your Insta page was promoted onto my feed! This is the first recipe I want to try 😋 what is the impact on the cooking time if I want to substitute the orzo with another pasta shape - say penne/rigatoni? Thank you xx

    Reply

    • Natasha says

      Hello! Glad you found me!! 🙂 So... it's not just the cooking time that could be impacted - it's the liquid measurements that's also a concern. I haven't tested it with any shape besides orzo. This is just purely a guess, but I am thinking that with penne it may need more liquid and take a bit longer. If you want to experiment, I would basically not take your eyes off it, and have some extra broth and/or cream ready to go if the liquid looks like it will cook off before the pasta is done. Let me know if you try!

      Reply

  39. Jamie says

    5 stars
    I made this the other night and my husband scarfed it down so fast that we barely had enough left to give any to my toddler, lol. So, basically it was so good, he literally took food out of our baby's mouth!

    Seriously, we've made about 5 of your recipes now and every single one has been a huge hit with the whole family. We pretty much only look at your website now when we need delicious meals we can make easily on a weeknight. Thank you so much, we really appreciate it!

    Reply

    • Natasha says

      Hahaha that's awesome. I really appreciate your kind comment... I'm so happy you found me and are enjoying the recipes! 🙂 XO

      Reply

  41. Shanna says

    I can’t wait to try this. I just found your blog recently and I really like it. I’m new to cooking and I really appreciate all the information and helpful notes/tips that you provide.

    Reply

  43. Tyler L says

    5 stars
    A quick and easy weeknight meal that made 2 dinners and 2 lunches servings. Served with some red pepper flakes on top with a piece of crusty French bread on the side. Will be adding to my recipe folder.

    Reply