Creamy Tomato Orzo
This one-pot creamy tomato orzo is cozy, simple, and surprisingly luxurious. Everything simmers together until the orzo is tender and coated in a silky tomato-Parmesan cream sauce. Think risotto vibes but with way less effort. Perfect for an easy weeknight dinner or as a dinner party side dish.
Not Just Any Tomato Pasta
Let’s be honest: there are a lot of creamy tomato pasta recipes out there. But this one? This one is a little different. It’s the kind of dish that feels low-effort but tastes like you know something everyone else doesn’t.
Here at Maplevine Kitchen, I’m all about simple seasonal recipes with a little polish—and this creamy tomato orzo is a perfect example. The orzo cooks right in the tomato-broth mixture (no draining, no fuss), which makes it extra flavorful and naturally creamy without needing loads of cream.
There’s white wine for brightness, Parmesan for richness, and shallots to keep it a little fancy. And if you’ve got good summer tomatoes? Game over. This one’s a sleeper hit that quietly steals the show.
No fresh tomatoes or short on time? No problem. This recipe works beautifully with your favorite good-quality canned diced tomatoes—just crack open a can and you’re already halfway there. It all comes together in about 30 minutes, start to finish, with just one pot and zero stress.
Complete the Menu: serve this creamy tomato orzo with my pesto crusted salmon and this spinach and arugula salad with artichokes and avocado for a delightful Italian-inspired feast!
And for more creamy orzo recipe goodness check out our recipes for lemon chicken orzo pasta and this chicken orzo bake with asparagus.
Why You’ll Love This Recipe
Ingredient Notes
Shallots: Milder than onions with a subtle sweetness that adds depth without overpowering. You can swap in yellow onion in a pinch.
Orzo: Looks like rice, cooks like pasta. It gets perfectly tender and creamy as it simmers in the tomato-broth mixture.
Tomatoes: Use the best fresh ripe tomatoes you can find in season, plus tomato paste for richness. No good tomatoes? High-quality canned diced tomatoes work great too.
White Wine: Adds brightness and a little acidity to balance the cream. Use something dry that you’d actually drink.
Broth: Vegetable or chicken broth both work—just use what you have. It’s the base that brings everything together. My all-time favorite veggie broth for cooking is Imagine Organic Vegetable Broth.
Heavy Cream: Start with ½ cup and add more if you want it extra luscious. Half-and-half works too for a lighter version.
Parmesan: Go for the good stuff like real Parmigiano Reggiano cheese. Freshly grated is key here. It melts in smoothly and adds salty, nutty flavor.
Fresh Basil: Don’t skip the basil at the end—it brings a pop of freshness that ties it all together.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Tomatoes
There’s something special about peak-season tomatoes in the Pacific Northwest. Our warm days and cool nights help coax out intense flavor, especially in short-season varieties that ripen July through September. If you’re making this creamy tomato orzo during tomato season, fresh local tomatoes will take it to the next level.
Look for flavor-packed heirloom tomatoes like Brandywine, Cherokee Purple, or Black Krim for a rich, slightly sweet base with depth. Cherry and early-ripening types like Sungold, Stupice, and Oregon Cherry are perfect too—bursting with juicy flavor and ideal for quick-cooking dishes like this one. Whether you’re using fresh chopped tomatoes or a mix of fresh and canned, now’s the time to let summer tomatoes shine.
How To Make Creamy Tomato Orzo
Let’s walk through it together—step-by-step photos below, and you’ll find the full recipe card at the bottom when you’re ready to cook!
In a large Dutch oven, heat a little olive oil over medium heat and sauté the shallots with a pinch of salt and pepper. Let them cook for about 3 to 4 minutes, just until they’re softened and fragrant.
Stir in the orzo and let it toast for a couple of minutes—this adds a little nutty flavor. Then add the garlic, red pepper flakes, and the tomatoes along with the white wine, and cook for another 5 minutes, stirring often so nothing sticks.
Next, pour in the broth and the tomato paste, plus the Italian seasoning. Stir everything together and bring it to a gentle boil.
Once it’s bubbling, lower the heat and let it simmer for about 10 to 12 minutes, stirring often and scraping the bottom of the pot to keep the orzo from sticking. It’s ready when the orzo is tender and the sauce has thickened nicely.
To finish it off, stir in a half cup of cream and Parmesan until the whole thing is smooth and creamy. Add more cream if you want it extra rich. Taste and adjust the seasoning, then serve it up in bowls with fresh basil and extra Parmesan on top if you’re feeling fancy.
Variations & Additions
This creamy tomato orzo is super versatile, so don’t be afraid to make it your own. Here are a few easy ways to switch it up:
- Add greens: Stir in a handful of fresh basil, baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt down and blend right in.
- Toss in seasonal veggies: Zucchini, roasted cherry tomatoes, or sautéed mushrooms are great options. Just cook them separately and fold them in at the end.
- Make it a main: Add cooked chicken, shrimp, or white beans to turn it into a full meal. Leftover grilled meats or roasted veggies work especially well.
- Play with the herbs: Swap the basil for fresh thyme, parsley, or a little rosemary if that’s what you’ve got.
- Brighten it up: A squeeze of lemon or a splash of white wine vinegar at the end adds a little zing that balances the richness.
Perfect Pairings
This creamy tomato orzo is a flexible favorite—cozy enough for weeknights, but polished enough to serve at a dinner party. Here’s how to round it out:
Seasonal Mains: Pair it with Crispy Italian Chicken Cutlets or Blueberry Barbecued Chicken or a comforting, balanced plate. For seafood lovers, it’s dreamy alongside our Pesto Butter Salmon and our Lemon-Herb Crusted Cod.
Fresh Summer Sides: Serve it with Charred Broccolini or Grilled Zucchini and Summer Squash to keep things simple and seasonal. These add just the right amount of char and crunch next to the creamy pasta.
Light Starters: Start with something fresh like our Burrata Caprese or Goat Cheese Crostini with Rainier Cherries to set the tone for a relaxed, sun-soaked meal.
Green Salads: Brighten up the plate with a Simple Field Greens Salad with Lemon-Shallot Vinaigrette or our Lemony Green Bean Salad for a pop of color and freshness.
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Creamy Tomato Orzo Recipe
Equipment
- box grater optional
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 shallots, finely diced (about 1 cup)
- ½ teaspoon salt + more to taste
- ½ teaspoon fresh ground black pepper
- 1½ cups orzo pasta
- 3 cloves garlic, minced
- 2 cups finely chopped fresh ripe tomatoes + 3 tablespoons tomato paste *or* 1 (14 oz) can diced tomatoes
- ½ cup dry white wine
- ¼ teaspoon red pepper flakes (optional)
- 3 cups vegetable broth or chicken broth
- 1 teaspoon Italian seasoning
- ½ to 1 cup heavy cream (or half-and-half)
- ½ cup freshly grated Parmesan cheese (authentic Parmigiano Reggiano is best!)
- fresh basil leaves, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Once the oil is warm, add the diced shallots along with the salt and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the shallots are soft and starting to turn translucent.
- Add the dry orzo to the pot and stir to coat it in the oil. Let it cook for about 2 minutes, stirring often, to prevent sticking.
- Stir in the minced garlic and red pepper flakes. Add either the chopped fresh tomatoes or the canned diced tomatoes—whichever you’re using. Pour in the white wine and stir everything together. Let it cook for about 5 minutes, stirring frequently, until the tomatoes soften and the mixture begins to thicken slightly.
- Pour in the broth and stir well. If you used fresh tomatoes, stir in the tomato paste now to help deepen the tomato flavor. Add the Italian seasoning and give everything a good stir to combine.
- Bring the orzo to a gentle boil. Then reduce the heat to low and simmer for 10 to 12 minutes, stirring every few minutes and scraping the bottom of the pot so the orzo doesn’t stick. It’s done when the orzo is tender and the sauce has thickened.
- Turn off the heat and stir in the heavy cream and grated Parmesan. Keep stirring until the cheese has melted and the sauce is smooth and creamy. If it looks too thick, you can loosen it with a splash of extra broth or cream.
- Taste the orzo and add more salt, pepper, or red pepper flakes if needed.
- Spoon the creamy orzo into bowls and top with fresh basil and extra Parmesan if you’d like. Serve immediately.
Recipe Notes
Servings
- Serves 4 as a main dish
- Serves 6 as a side dish
Top Tips for Creamy Tomato Orzo Success
- Stir frequently while it simmers: Orzo likes to hang out at the bottom of the pot. Stir every couple of minutes to keep it from sticking and ensure even cooking.
- Start with less cream, then adjust: Begin with ½ cup, then stir in more if you want it extra silky. It’s easier to add than take away.
- Taste and season at the end: The broth, Parmesan, and tomato paste all bring salt, so wait until the end to do your final seasoning.
- Don’t skip the fresh basil: It adds just the right pop of freshness and color to balance the richness of the dish. Stir some in at the end with the cream and Parmesan for more fresh basil flavor.
How to Store & Reheat Leftovers
This orzo reheats surprisingly well for a creamy pasta. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat: Warm gently in a saucepan or microwave with a splash of broth or cream to loosen it up. Stir often as it reheats to bring back that creamy texture. Heads up: The orzo will absorb more liquid as it sits, so it may look thicker the next day—that’s totally normal!Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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