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One Pot Tomato Orzo

Craving comfort food that's quick and easy? Look no further than this One-Pot Tomato Orzo dish! Packed with fresh tomatoes, savoury broth, and fluffy orzo, it's a weeknight dinner hero that's ready in under 30 minutes. 



  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes, halved
  • Salt & pepper
  • 4 garlic cloves, thinly sliced
  • 1 can tomato paste
  • 1 teaspoon dry Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ cups orzo
  • 1 L low sodium chicken or vegetable broth
  • ½ cup (40 g) finely grated Parmigiano Reggiano
  • 1 (540 ml) can chickpeas, drained and rinsed
  • 4 large handfuls baby spinach
  • Fresh herbs, optional


  1. Place a Dutch oven or a pot paired with a tight-fitting lid over medium heat. Add in the oil and cherry tomatoes, season with salt and pepper, and cook down until jammy, about 5 to 6 minutes.
  2. Add in the garlic and cook for 1 minute to soften. Stir through the tomato paste, Italian seasoning, crushed red pepper flakes, and orzo and toast for 1 to 2 minutes.
  3. Add in the broth, turn up the heat to medium-high, and bring to a boil. Once boiling, cover the pot with a lid and cook for 8 to 10 minutes, stirring occasionally, or until the orzo is tender.
  4. Stir through the Parmigiano Reggiano, chickpeas, and spinach as well as any fresh herbs, if using. Season to taste with more salt and pepper, if needed, and serve.



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