Some dinners demand simplicity without sacrificing flavor. This one pot pasta orzo recipe is exactly that kind of meal — straightforward, cozy, and almost effortless to pull together. It’s a quiet little victory on those evenings when you want something warm but don’t want to spend forever in the kitchen or face a mountain of dishes afterward.
Last week, I remember coming home after a long day, the kind where you’re not quite sure if you have the energy to unpack the groceries, let alone start something complicated. I tossed a few things into a pot, and soon the kitchen smelled like a tiny Italian trattoria. The soft sizzle of onions and garlic, the gentle bubbling of broth mingling with the orzo, it was comforting in this very humble way. I might have gotten distracted by a phone call halfway through and almost forgot to stir, but that didn’t ruin a thing. The Parmesan melting in at the end brought everything together, and I ended up sitting at the table with no rush, savoring every bite and thinking, “This was easier than I expected.”
- One pot means less mess and more time to relax afterward.
- It’s simple — and that’s kind of the point. No fuss, just good food.
- The flavors are subtle but satisfying, with herbs and fresh parsley that brighten the dish.
- It’s versatile enough to pair with whatever you have on hand, but the orzo texture makes it feel special.
If you’re unsure about handling one pot meals, don’t worry — this one is pretty forgiving. It’s hard to mess up when everything cooks together, and you’ll end up with a comforting meal that feels like you spent more time on it than you did.
PrintOne Pot Pasta Orzo
A quick and easy one pot pasta orzo recipe that combines tender orzo pasta with flavorful ingredients in a single pot for minimal cleanup and maximum taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup orzo pasta
2 1/2 cups vegetable broth
1/2 cup canned diced tomatoes, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the orzo pasta, vegetable broth, diced tomatoes with their juice, dried oregano, dried basil, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh parsley on top before serving.
Cooking this recipe really calls for just a good pot and a bit of patience. Nothing fancy required, which I appreciate when I’m trying to keep things easy. When serving, I like to add a simple side salad or some crusty bread to soak up any leftover juices — it’s a nice little upgrade without extra hassle. Sometimes, I’ve tossed in a handful of spinach or swapped the vegetable broth for chicken broth just to change things up a bit, though I haven’t tested every variation. Also, a squeeze of lemon at the end can add a nice bright note if you’re feeling adventurous.
FAQ
Can I make this recipe vegan? Yes, just skip the Parmesan or use a plant-based alternative.
Is it okay to use other pasta shapes? Orzo works best here because it cooks quickly and absorbs the flavors well, but tiny pasta like acini di pepe might work.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days, and reheat gently with a splash of water or broth.
Ready to enjoy a simple, satisfying meal without the fuss? Give this one pot pasta orzo a try — your future self will thank you for the easy cleanup and warm, comforting flavors.