Creamy Tuscan Orzo Bowl

A rich and comforting bowl of orzo pasta, simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, and a hint of Italian herbs. Perfect for a satisfying vegetarian meal.

I first made this Tuscan orzo bowl when craving comfort food without spending hours in the kitchen. The sun-dried tomatoes and fresh spinach always remind me of our family trips to Florence, and the creamy sauce gets rave reviews every time.

Ingredients

• Pasta: 1 ½ cups (300 g) orzo pasta, 4 cups (960 ml) vegetable broth
• Vegetables: 2 tablespoons olive oil, 1 small yellow onion (finely chopped), 3 garlic cloves (minced), 1 cup (50 g) sun-dried tomatoes (drained and sliced), 4 cups (120 g) baby spinach
• Dairy: ¾ cup (180 ml) heavy cream, ½ cup (50 g) grated Parmesan cheese
• Herbs & Seasoning: 1 teaspoon dried Italian herbs, ½ teaspoon crushed red pepper flakes (optional), salt and black pepper (to taste)

Instructions

Prepare the vegetables:

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.

Add garlic and tomatoes:

Stir in garlic and sun-dried tomatoes and cook for 1 minute until fragrant.

Toast the orzo:

Add orzo to the skillet and toast for 2 minutes, stirring frequently.

Simmer pasta:

Pour in vegetable broth and bring to a gentle simmer. Cook, stirring occasionally, for 8–10 minutes, or until orzo is al dente and most liquid is absorbed.

Add cream and cheese:

Reduce heat to low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes (if using). Mix well and cook for 2–3 minutes until the sauce is creamy.

Finish with spinach:

Add baby spinach and stir until wilted. Season with salt and black pepper to taste.

Serve:

Serve hot, garnished with extra Parmesan and a drizzle of olive oil if desired.

Save

Sharing bowls of this creamy orzo is a family tradition on Sunday evenings. We gather around the table, passing the Parmesan and reminiscing about our Italian travels.

Required Tools

Large skillet, wooden spoon or spatula, measuring cups and spoons, knife and cutting board

Allergen Information

Contains milk (Parmesan cheese, heavy cream) and wheat (orzo pasta). Check sun-dried tomato packaging for possible sulfites or cross-contamination.

Nutritional Information

Calories: 430, Total Fat: 18 g, Carbohydrates: 54 g, Protein: 13 g (per serving)

Save

This creamy Tuscan orzo bowl is sure to become a weeknight favorite. Enjoy its richness and simple Italian charm with loved ones.

Recipe FAQ

→ Can I substitute the heavy cream in the dish?

Yes, for a lighter texture, half-and-half or coconut cream can be used, though it will slightly alter the richness.

→ How do I ensure the orzo is cooked perfectly?

Simmer the orzo in vegetable broth just until al dente, stirring occasionally to prevent sticking and ensure even cooking.

→ What herbs enhance the Tuscan flavor here?

Dried Italian herbs, including basil, oregano, and thyme, provide an authentic Tuscan aroma and taste.

→ Can I add protein to make it more filling?

Yes, cooked white beans or grilled chicken can be added without overpowering the creamy Italian flavors.

→ How should the spinach be added?

Stir fresh baby spinach in at the end of cooking until just wilted to retain its bright color and nutrients.