This easy one-pot Veggie Orzo is creamy, packed with veggies, and a great source of plant-based protein. Plus, it’s ready in less than 20 minutes start to finish!
We love a good vegetable sauce for pasta and Broccoli Pasta, and this easy orzo is one of the yummiest veggie-packed toddler dinners!
Quick Look: Veggie Orzo
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Serving: 4-6
- Flavor Profile: Creamy, savory veggies with subtle cheese flavor
- Difficulty: Easy, perfect for quick toddler meals and family dinner
- Why to Make: It’s a quick pasta dish packed with nutrition
SUMMARIZE & SAVE THIS CONTENT
Table of Contents
This one pan pasta recipe is a perfect texture for toddlers, and the whole thing cooks together in a skillet. Which makes it an ideal meal for busy days or when you just don’t want to deal with much fuss.
Why this Recipe Works
With just a few ingredients and an easy one-pot method, this Veggie Orzo is high in fiber, plant-based protein, and creamy, cheesy flavor.
This dish can be served with a spoon or some toddlers may prefer to eat it with their fingers. You can serve it as a vegetarian meal for kids or pair it with my Turkey Meatballs with Zucchini, Baked Chicken Meatballs, Yogurt Chicken, Tofu Nuggets, or another protein food your family enjoys.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Veggie Orzo so you know what to pick up from the store or have ready.
- Carrot, broccoli, onion: This trio adds color and a pleasant savory undertone to the final pasta dish. If you don’t have all 3, just use what you have.
- Orzo: This pasta is a similar shape to rice and cooks really quickly in a pan, making it great for one-pot pastas.
- Chicken broth: Or you can use water, Vegetable Broth, or another broth you like.
- Parmesan: I prefer to use grated Parmesan here for the best flavor and creaminess.
- Greek yogurt: A dollop of plain unsweetened Greek yogurt adds protein and creaminess and blends in so well at the end of cooking.
- Salt and pepper: You can season to taste as you like.
TIP: Add fresh lemon rind, fresh herbs such as minced basil or parsley, or even crushed red pepper for your own serving for more flavor.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“This recipe was very delicious, my 15-month old devoured every bite! Very easy & quick to make. I’ll be adding this to our dinner rotations.” —Jenny
How to Make Veggie Orzo
Here’s a preview of how to make this Veggie Orzo so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients except the cheese and yogurt to a skillet.
Step 2. Add the broth and bring to a simmer.
Step 3. Cook until the pasta is soft and the broth is mostly absorbed.
Step 4. Stir in the Parmesan cheese and yogurt. Serve warm.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Veggie Orzo FAQs
I quickly mince the broccoli with a pair of kitchen scissors and grate a carrot on a box or handheld grater. I often use frozen minced onions, too.
The recipe is designed for orzo, so using another one may impact the cooking time and volume of broth needed. You can likely use pastina, though.
You can use minced bell pepper, minced mushrooms, garlic, or even stir in baby spinach at the end to wilt.
How to Store
Store leftovers in the fridge for up to 5 days. Warm in 30 second increments in a heat-safe bowl in the microwave.
Best Tips for Success
- Skip the yogurt to make this dairy-free or use vegan sour cream.
- Use ricotta, feta, or cream cheese in place of the yogurt as desired.
- Add minced fresh basil or parsley, and/or a squeeze of lemon juice for more flavor.
- Add a drizzle of olive oil right before serving for additional beneficial fats.
- Add white beans or peas for plant-based protein and fiber.
- Finish the meal with No-Bake Carrot Balls, Strawberry Popsicles, or No-Bake Cheesecake Bites.
More Pasta for Kids
I’d love to hear your feedback on this post, so please rate and comment below!
Veggie Orzo (20 Minutes)
Ingredients
- ½ cup grated onion
- ½ cup grated carrots
- ½ cup minced broccoli
- 1 cup orzo pasta
- 3 cups chicken broth (or vegetable broth or even water)
- ½ cup grated Parmesan
- 2 tablespoons plain Greek yogurt
- Salt and pepper (to taste)
Instructions
- Add the onion, carrots, broccoli, orzo, and broth to a wide skillet over medium heat. Bring to a simmer and reduce the heat to low.
- Cover and cook for 10-12 minutes or until the broth is mostly absorbed and the orzo is al dente. (If the orzo is soft and there is a little broth visible, that is fine as it will continue to be absorbed into the hot orzo.)
- Turn off the heat and stir in the Parmesan cheese and yogurt. Season to taste with salt and pepper and serve warm.
Equipment
Notes
- Store leftovers in the fridge for up to 5 days. Warm in 30 second increments in a heat-safe bowl in the microwave.
- Skip the yogurt to make this dairy-free.
- Use ricotta or cream cheese in place of the yogurt as desired.
- Add minced fresh basil or parsley, and/or a squeeze of lemon juice for more flavor.
- Feel free to sauté 2 minced garlic cloves in 1 tablespoon olive oil to start the recipe, then proceed with Step 1.
Can this be frozen and still good reheated?
Could you use ditalini instead of orzo?
You can in theory but ditalini takes a LOT longer to cook in a one-pan recipe, so you may want to start just the pasta in the broth, give it 10 minutes of simmering, then add about 2 more cups (or so) of broth and the veggies. That’s my best guess!
Could you add grated zucchini?
Sure!
Can you make this with gluten free orzo?
I think I would cook gf pasta separately from the veggies. Cook the pasta as directed and cook the veggies in maybe 1 cup broth, then add the yogurt and cheese and pasta, and stir together.
This recipe is so delicious. I made this for the first time I myself loved it and my one year-, two year-old, six-year-old enjoyed it. My husband who is not a fan of veggies, devoured it. Definitely adding this to my list of dinner recipes. I definitely recommend and I appreciate this recipe so much. It was quick and easy.
So delicious, quick, and easy! The trifecta!
Just made this for my sick toddler with no appetite and she ate the lot. Thank you so much!
Oh good!
Easy to make, my kid and I both love it!
Made this the other night, and it was a hit! All 3 kids asked for 2nds and 3rds. I diced the onion and sautéed it with some garlic beforehand, added about 1 tsp paprika (because my kids are obsessed with it) and shredded chicken, plus some lemon juice at the end. Next time, I’ll add more veggies, but it was easy and yummy!
I also added about 1t paprika, because my kids are OBSESSED with it!
Made this last night, and it was a hit! All 3 kids (ages 2-6) asked for 2nds and 3rds. I diced the onion and sautéed it with some garlic beforehand and added shredded chicken and lemon juice at the end. It reheated well with some milk for added creaminess. Next time, I’ll add more veggies, but it was easy and yummy!
So delicious, the whole family loved it! Adding to our rotation.
Thank you !
I made this as a side to go with grilled chicken for dinner. I did swap out the Greek yogurt for some garlic and herb Allouette spreadable cheese. It was delicious.
So glad to hear it!
Do you recommend we can substitute the orzo with rice?
You can do that but the cooking time and liquid needed may vary depending on what kind of rice you use.
Just made this, it was a big hit! Only change I made is I added some lentils to it as well for added iron. The only change I would also make next time is to take it off the heat and let it cool a bit, or stir in the cold Greek yogurt and then add the cheese so it doesn’t get grainy from being added to a hot meal.
Overall, I’ll definitely be making again!
Glad to hear it!
Can you freeze this for future use?
Sure, that should be fine. You may want to add a little broth when reheating it.
This recipe was very delicious, my 15-month old devoured every bite! Very easy & quick to make. I’ll be adding this to our dinner rotations.
This recipe was very delicious, my 15-month old devoured every bite! Very easy & quick to make. I’ll be adding this to our dinner rotations.
We’ve been making this exact version for our toddlers for the past few months, except we use cream cheese instead of Greek yogurt. It’s tried and true and they love it.
Awesome!