Creamy Tomato Orzo with Feta
I’m no newbie when it comes to orzo. My Broccoli Cheddar Orzo might be one of my most famous recipes yet with over a million views on social media (try it out sometime!) I knew I had to create more flavorful orzo recipes after that. This Creamy Tomato Orzo with Creamy Feta is an ode to favorite soup – creamy tomato – but as a cozy side dish that can easily be transformed to a main dish with the addition of some plant-based protein (I love chickpeas!) Everyone who’s tried this says the sauce is to die for and I have to agree. I recommend using San Marzano tomatoes for the richest tomato flavor. The addition of spinach and artichokes adds nutrition as well as texture boost that balances the dish perfectly. Swirl in some heavy cream (df option) and finish with creamy feta crumbles (df option) and you have a cozy weeknight meal that tastes like you’re at a high end Italian restaurant.
Tomato Orzo Ingredients
- Orzo – this is small and oval-shaped (it kind of looks like rice or barley) and you can find it by all the other pastas
- Onion – just a small yellow or white onion is all you need
- Olive oil
- Garlic cloves, dried oregano, salt and pepper
- Whole peeled tomatoes – I highly recommend using a high quality peeled tomatoes. I love San Marzano tomatoes which are considered better than other tomatoes because they are naturally sweeter and lower in acidity. They are grown in teh San Marzano region in Italy!
- Vegetable broth – you can use low sodium if you want to cut down on the salt content
- Fresh spinach – you can also sub with frozen but make sure to thaw it before
- Heavy cream – I choose a dairy-free version from Silk but use whichever kind you prefer
- Feta – I use a dairy-free feta from Follow Your Heart but use whichever you prefer
How to Make Tomato Orzo with Feta
1. Sauté onion & garlic
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
2. Simmer sauce
Add the whole peeled tomatoes, sugar, red pepper flakes (optional), oregano, salt, pepper and vegetable broth. Stir to combine. Bring the mixture to a simmer for about 10 minutes, covered.
3. Blend sauce
Grab your high-speed blender or food processor. Add the sauce to the blender (mostly the whole peeled tomatoes – you don’t necessarily need to add the entire sauce). Blend until smooth.
Tip: Since the sauce is hot, be cautious when blending.
4. Simmer orzo
Add the sauce back to the pot and bring to a low simmer again. Add the orzo pasta. Cook for another 8-10 minutes, covered, but occasionally stirring so it doesn’t stick to the bottom. Cook until orzo is al dente. (The orzo will continue to cook slightly).
5. Add spinach, artichoke, & cream
Turn off the heat. Add your spinach and artichoke hearts. Stir until your spinach dissolves. Finish off with your heavy creamy, stirring until combined.
Spoon into bowls and top with feta crumbles. Add some fresh basil if you’d like. Enjoy!
Storage Tips
Store tomato orzo in an airtight container for up to 4-5 days. This dish does not freeze well. I reheat in the microwave for convenience.
Variations
Our Favorite
Orzo Recipes
Subscribe for Free Recipes!
Get new recipe ideas from Naturallie Plant-Based straight to your inbox.
Creamy Tomato Orzo with Feta
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 28 oz can whole peeled tomatoes preferably San Marzano
- 2 tsp sugar
- 1/2 tsp red pepper flakes optional
- 1/2 tsp sea salt
- few grinds of black pepper
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 2 cups orzo pasta
- 2-3 heaping cups fresh spinach
- 12 oz quartered artichoke hearts (not marinated)
- 1/2 cup heavy cream choose a dairy-free version if vegan (I used Silk)
- feta cheese crumbles for topping choose a dairy-free version if vegan (I used Follow Your Heart)
- fresh basil for topping if desired
Protein Additions (optional)
- 15 oz can of chickpeas drained and rinsed
- gardein chicken strips
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.1 tablespoon olive oil, 1 small onion, 2 cloves garlic
- Add the whole peeled tomatoes, sugar, red pepper flakes (optional) oregano, salt, pepper and vegetable broth. Stir to combine. Bring the mixture to a simmer for about 10 minutes, covered.28 oz can whole peeled tomatoes, 2 tsp sugar, 1/2 tsp sea salt, few grinds of black pepper, 1 teaspoon dried oregano, 2 cups vegetable broth, 1/2 tsp red pepper flakes
- Grab your high-speed blender or food processor. Add the sauce to the blender (mostly the whole peeled tomatoes – you don't necessarily need to add the entire sauce). Blend until smooth. *Since the sauce is hot, be cautious when blending.
- Add the sauce back to the pot and bring to a low simmer again. Add the orzo pasta. Cook for another 8-10 minutes, covered, but occasionally stirring so it doesn't stick to the bottom. Cook until orzo is al dente. (The orzo will continue to cook slightly).Tip: The sauce can sometimes bubble and splatter at this step, so be careful when stirring.2 cups orzo pasta
- Turn off the heat. Add your spinach and artichoke hearts. Stir until your spinach dissolves. Finish off with your heavy creamy, stirring until combined.2-3 heaping cups fresh spinach, 12 oz quartered artichoke hearts
- Spoon into bowls and top with feta crumbles. Add some fresh basil if you'd like. Enjoy!1/2 cup heavy cream, feta cheese crumbles for topping, fresh basil for topping
Notes
- Add protein: I love chickpeas or gardein chicken but whatever you’d like!
- Other veggies: roasted zucchini, broccoli, eggplant, and more
- More fresh herbs: parsley, oregano, thyme, or whatever you like
