Italian One-Pot Tomato Basil Orzo with Spinach
A comforting one-pot Italian dish where tender orzo pasta cooks in a savory tomato broth with fresh spinach and basil, perfect for an easy weeknight meal. This italian-inspired one pot (vegetarian) ready in about 30 minutes pairs extra virgin olive oil, minced garlic cloves, small, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp extra virgin olive oil
- 3, minced garlic cloves
- 1 small, finely chopped yellow onion
- 14 oz canned crushed tomatoes
- 3 cups vegetable broth
- 1 cup orzo pasta
- 3 cups fresh baby spinach
- 1/4 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup, grated Parmesan cheese
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large deep skillet or pot over medium heat. Add 3 minced garlic cloves and 1 finely chopped small yellow onion, sauté for 4 minutes until fragrant and translucent.
- Step 2: Stir in 14 oz canned crushed tomatoes, 3 cups vegetable broth, and 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer.
- Step 3: Add 1 cup orzo pasta to the simmering broth. Cook uncovered, stirring occasionally, for 9-10 minutes until orzo is tender and most liquid is absorbed.
- Step 4: Stir in 3 cups fresh baby spinach and 1/4 cup chopped fresh basil leaves. Cook for 2 minutes until spinach wilts.
- Step 5: Remove from heat and stir in 1/3 cup grated Parmesan cheese until melted and creamy. Adjust seasoning if needed and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian One-Pot Tomato Basil Orzo with Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian One-Pot Tomato Basil Orzo with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Italian One-Pot Tomato Basil Orzo with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian One-Pot Tomato Basil Orzo with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian One-Pot Tomato Basil Orzo with Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
