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    Home » All Recipes » Dinner

    One Pot Tomato Orzo Recipe

    February 5, 2022 By Melissa Huggins / 58 Comments

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    Jump to Recipe

    This easy One Pot Tomato Orzo Recipe is perfect for busy weeknight meals. It's flavorful, satisfying, and it's ready in 30 minutes or less! Your family will love it! 

    Overhead view of fully cooked tomato orzo in q white bowl.

    Life is busy and most of us are looking for quick, easy, and filling meals to feed our families. However, that doesn't mean we have to sacrifice taste.

    Simple meals can be full of flavor! This One-Pot Tomato Orzo Recipe fits the bill and will make your weeknight complete.

    Plus, it'll be on your table in no time! I don't like to spend a lot of time in the kitchen, so I'm a big fan of 30-minute meals. They're anything, but boring!

    We get to enjoy Portobello Vegan Fajitas, Hearty Soups, Creamy Sun-Dried Tomato Pasta, Salads, Mac n' Cheese, and many one-pot meals.

    Table of Contents

    • Is orzo rice or pasta?
    • Ingredients neededs for Tomato Orzo
    • How to make Tomato Orzo in One Pot
    • Success Tips
    • Serving Ideas
    • One Pot Tomato Orzo Recipe

    Is orzo rice or pasta?

    Orzo looks like rice, but it's actually wheat-based pasta that is shaped like rice. So, you can't interchange them in many recipes because they cook up differently.

    Ingredients to make the recipe on a stone table top.

    Ingredients neededs for Tomato Orzo

    • The star of the show is the Orzo!
    • For the base, you'll need Olive Oil, Garlic, Dried Oregano, Crushed Red Pepper and White Wine.
    • To make the sauce, you'll need Diced Tomatoes, Vegetable Broth, and Salt.
    • Finish with Capers and Fresh Basil or Parsley. That's it!
    Six process photos of cooking orzo in a pan.

    How to make Tomato Orzo in One Pot

    • 1 - Heat oil in a large skillet/pot over medium heat. Add garlic, oregano, and crushed red pepper flakes. Sauté until garlic is lightly golden.
    • 2 - Add the orzo and stir to coat. Give the orzo a few minutes to lightly toast. Stir occasionally.
    • 3 - Pour in the wine and cook until the liquid mostly cooks off.
    • 4 - Now add the diced tomatoes and simmer for a few minutes.
    • 5 - Add the broth and salt. Cover and gently simmer until liquid has mostly cooked down and orzo is tender. Uncover the last few minutes of cook time.
    • 6 - Remove from heat and stir in the capers and fresh basil. Taste for seasoning and add more if needed. Let the orzo sit uncovered for 1-2 minutes. This will give it time to thicken up.
    Overhead view of two white bowls filled with tomato orzo. Topped with fresh basil.

    Success Tips

    • To make this kid-friendly, reduce or omit the crushed red pepper.
    • The wine can be omitted if you don't have it - just skip the step entirely.
    • Stir occasionally to prevent sticking.
    • Don't simmer too high or the liquid will cook down before the orzo is finished cooking.

    Serving Ideas

    Tomato Orzo goes well with Vegan Caesar Salad, a big piece of Artisan Bread, and a glass of white wine. Top it with Vegan Parmesan, fresh-cracked pepper, and more fresh basil or parsley.

    two bowls of tomato orzo with a fork in one bowl. Fresh parsley on the side.

    MORE ONE POT MEALS TO ENJOY:

    • One Pan Mexican Quinoa
    • Easy Vegan Chickpea Curry
    • Sopa De Fideo

    I LOVE TO HEAR FROM YOU

    If you make this One Pot Tomato Orzo Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

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    5 from 39 votes

    One Pot Tomato Orzo Recipe

    This easy One-Pot Basil and Tomato Orzo Recipe is perfect for busy weeknight meals. It's flavorful, satisfying, and it's ready in 30 minutes or less!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Italian, Vegan
    Servings: 4 people
    Calories: 342kcal
    Author: Melissa Huggins

    Ingredients

    • 2 ½ tablespoons olive oil
    • 4-5 cloves garlic , minced
    • ¾ teaspoon oregano
    • ½ teaspoon crushed red pepper
    • ½ teaspoon salt , more to taste
    • 1 ½ cups orzo pasta , uncooked
    • ½ cup dry white wine
    • 14.5 ounces diced tomatoes , canned
    • 2 ½ cups vegetable broth , low sodium
    • 3 tablespoons capers
    • ½ cup fresh basil , chopped (sub with parsley)
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    Instructions

    • Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add garlic, oregano and crushed red pepper flakes. Sauté for 1 minute until garlic is light golden brown.
    • Add the orzo and stir to coat well. Cook for 1-2 minutes to lightly toast the orzo and incorporate flavors. Move around occasionally to prevent sticking. 
    • Pour in the white wine and cook until the liquid mostly cooks down. About 1-2 minutes.
    • Now add the diced tomatoes (with juices) and simmer for 2-3 minutes. 
    • Add the vegetable broth and salt. Turn heat up to get it boiling. Once boiling, turn heat down to maintain a low simmer. Cover and cook for 7-10 minutes or until liquid has mostly cooked down and orzo is tender. Stir often to prevent sticking and uncover the last few minutes of cook time. 
    • Remove from heat and add the capers and fresh basil. Stir to combine. Taste for seasoning and add more if needed. Let the orzo sit uncovered for 1-2 minutes. This will give it time to thicken up. Serve with vegan parmesan and fresh-cracked pepper. Enjoy!

    Video

    Notes

    1. The wine can be omitted if you don't have it on hand. Just skip the step entirely. If you need to deglaze the pan a bit while the orzo is toasting, just splash a little bit of vegetable broth in the pan.
    2. To make this recipe kid-friendly, omit the crushed red pepper. 

    Nutrition

    Serving: 1(1 ½ cups) | Calories: 342kcal | Carbohydrates: 46g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 410mg | Potassium: 294mg | Fiber: 2g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 1.7mg | Calcium: 39mg | Iron: 1.6mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

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      Recipe Rating




    1. Janhavi

      January 31, 2023 at 11:46 am

      5 stars
      This is such an easy & delicious recipe! Made it exactly as per the instructions & turned out great!

      Reply
      • Melissa Huggins

        February 03, 2023 at 8:01 am

        That is awesome Janhavi! 🙂 Thanks for trying it.

        Reply
    2. Rachel

      September 28, 2022 at 2:04 pm

      5 stars
      I've made this SO MANY TIMES. It's flawless, just so delicious and makes so much.

      Reply
      • Melissa Huggins

        September 28, 2022 at 4:34 pm

        Yey! Thanks for the great feedback Rachel. ❤️

        Reply
    3. Jen

      July 31, 2022 at 12:28 pm

      5 stars
      This is delicious comfort food, and it was just as good reheated the next day. We used whole wheat orzo and added some chopped green olives and artichokes this time. It will definitely become a staple in our house. Thanks for posting!

      Reply
      • Melissa Huggins

        August 02, 2022 at 11:44 am

        You are most welcome, Jen! I also love reheating leftovers when the flavors have really melded. Hope you continue trying my recipes. 🙂

        Reply
    4. Patty Eilers

      March 20, 2022 at 3:50 pm

      5 stars
      I think I was a little heavy handed with the capers (just because I love them) so next time I will temper that tendency. This dish was simple and DEELISH! It was just as good warmed up the next day too. Thank you for a "Go To" recipe.

      Reply
      • Melissa Huggins

        March 22, 2022 at 5:36 am

        Hi Patty, I totally understand that tendency and can relate. Haha. I am glad you like this recipe and you are welcome. 🙂

        Reply
    5. Jenny

      February 21, 2022 at 9:09 pm

      5 stars
      So easy yet so delicious. Definitely room to add your own own flair.

      Reply
      • Melissa Huggins

        February 24, 2022 at 8:13 am

        Absolutely Jenny! Glad you liked the recipe. 🙂

        Reply
      • Sal

        March 08, 2022 at 9:24 pm

        5 stars
        Made this tonight! I was yummy! The capers were a bit too strong for me so I think next time I will leave them out. Maybe I'll add some artichokes.. yuuummm. Thanks for sharing! Will be making again!

        Reply
        • Melissa Huggins

          March 09, 2022 at 10:05 am

          Hi Sal, thank you for giving it a try. The artichokes sound delicious to try. 🙂

    6. Debbie

      January 23, 2022 at 3:09 pm

      5 stars
      I have been looking to cook more vegan and vegetarian meals so this obviously fit the bill. It was so delicious! I rarely cook with orzo so this was a nice change of pasta to use. Quick and easy for an after work dinner too! Will definitely be making again!

      Reply
      • Melissa Huggins

        January 25, 2022 at 8:49 am

        Hi Debbie, I am glad you found this recipe and tried it. This is also one of our go-to weeknight recipes.

        Reply
    7. Sara

      August 10, 2021 at 6:05 pm

      5 stars
      Made this tonight for dinner, followed the recipe but also added a can of cannellini beans when I added the broth. Big hit here, definitely going to be a regular dish for us.

      Reply
      • Support @ Vegan Huggs

        August 13, 2021 at 10:17 am

        Hi Sara! We're so happy to hear that you loved the recipe - thanks so much for giving it a try! 🙂

        Reply
    8. Lorna

      May 09, 2021 at 7:35 pm

      5 stars
      We ate this tonight and it was delicious. This is a definitely a keeper. I didn’t have capers or wine, so I left out both. I substituted parsley for the basil and added about 3/4 c. thawed frozen peas. I will try it with basil next time. Thanks for creating a such a great, easy and quick to cook recipe.

      Reply
      • Support @ Vegan Huggs

        May 14, 2021 at 7:14 am

        Hi Lorna! We are so happy to hear that you loved the orzo and that it turned out great with the substitutions! Thanks so much for stopping by 🙂

        Reply
        • Teri H

          September 01, 2021 at 5:47 pm

          5 stars
          This was so so good! I added a couple handfuls of spinach for fun! Bueno! This will be a keeper for us! Thank you!

        • Support @ Vegan Huggs

          September 10, 2021 at 7:31 am

          Hi Teri! We are happy to hear that you loved the orzo, and the spinach sounds like a great addition 🙂 Thanks for trying it out!

    9. Hope

      April 24, 2021 at 10:21 am

      5 stars
      This is a very tasty and simple orzo recipe. I will keep this in my list of 'go to' pasta recipes.

      Reply
      • Support @ Vegan Huggs

        April 30, 2021 at 6:57 am

        Hi Hope! We are so happy to hear that you loved the orzo and will be making it again 🙂 Thank you for taking the time to leave a review!

        Reply
        • Pam

          August 08, 2022 at 11:49 am

          5 stars
          What changes would I need to make if using fresh tomatoes?

    10. Ruby

      March 05, 2021 at 12:30 am

      Hi! Can you use cooking white wine instead of regular?

      Reply
      • Melissa Huggins

        March 05, 2021 at 10:29 am

        Hi Ruby, I personally don't like to use cooking wine. It's not as flavorful and it's a bit salty. You can omit the wine altogether and the dish will still be delicious! If you do go with the cooking wine, you may want to reduce the salt and use less wine. I hope this helps. Thank you for stopping by 🙂

        Reply
    11. Julie

      January 14, 2021 at 11:56 am

      Great recipe! Easy, my kids liked it, and I finally found something to use my half glass of capers on, I’ll make it again

      Reply
      • Support @ Vegan Huggs

        January 15, 2021 at 8:23 am

        Hi Julie! Thanks so much for trying out the recipe, we're so happy that you all loved it! Thanks for stopping by!

        Reply
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