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Creamy Tomato Beef Orzo - A Cozy, One-Pot Comfort Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (80–90% lean works well)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14–15 oz) crushed tomatoes
  • 1 cup (8 oz/225 g) dry orzo
  • 2 1/4 to 2 1/2 cups low-sodium beef or chicken broth (start with 2 1/4; add more if needed)
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional heat)
  • 2 cups baby spinach (or chopped kale), loosely packed
  • 2 tablespoons olive oil (if needed, depending on beef fat)
  • Kosher salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish (optional)

Method
 

  1. Brown the beef: Heat a large, deep skillet or Dutch oven over medium-high. Add the ground beef and season with a pinch of salt and pepper. Cook, breaking it into small crumbles, until well-browned with crispy edges, about 5–7 minutes. If there’s more than 1 tablespoon of fat, drain off the excess, leaving a little for flavor.
  2. Soften the aromatics: If the pan looks dry, add the olive oil. Add the onion and cook, stirring, until softened and lightly golden, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
  3. Build the tomato base: Add the tomato paste and cook, stirring, for 1 minute to caramelize it slightly. Sprinkle in oregano, thyme, smoked paprika, and red pepper flakes if using. Stir to coat the beef and onions.
  4. Add tomatoes and broth: Pour in the crushed tomatoes and 2 1/4 cups of broth. Stir well and bring to a gentle simmer.
  5. Cook the orzo: Stir in the dry orzo. Reduce heat to medium-low, cover partially (leave a small gap), and cook for 10–12 minutes, stirring every couple of minutes so the orzo doesn’t stick. If the mixture gets too thick before the orzo is tender, splash in more broth, 2–3 tablespoons at a time.
  6. Make it creamy: When the orzo is just al dente and the sauce is thick and saucy, stir in the heavy cream and Parmesan. Simmer another 1–2 minutes until glossy and creamy. Taste and adjust salt and pepper.
  7. Finish with greens: Fold in the spinach and let it wilt, 30–60 seconds. The sauce should be creamy, not soupy. If it tightens too much, loosen with a little broth or a splash of cream.
  8. Serve: Spoon into bowls and top with extra Parmesan and chopped basil or parsley. Serve hot.