The Garden Grazer

Tomato Spinach Orzo Soup

By 6 Comments

30 minute Tomato Spinach Orzo Soup! Quick to make with only 7 simple ingredients but full of flavor. It’s an easy vegan weeknight meal and great even in summer topped with fresh basil!

Bowl of tomato orzo spinach soup topped with fresh basil

Sometimes the simplest meals are best! This may be super quick and easy, but it’s full of fresh flavor and fun texture from the orzo. I happen to be a “soup year-round” kind of girl, so I think this lighter soup works great even in the summer.

Plus it’s a great use for fresh basil. Topping off this soup with a small mountain of basil adds so much bright, summery flavor and fresh goodness.

Tomato Orzo Soup topped with fresh basil in a bowl

This recipe is inspired by my Orzo Salad with Spinach & Tomato. I wanted to put a different twist on it using the same simple ingredients. You could even try this with fresh, ripe tomatoes in place of the canned tomatoes once they arrive in season. (If you give that a try, let me know how it goes!)

If you’re looking for more quick & easy meals, check out these 15 Best Easy Vegan Weeknight Meals.

Tomato Soup with orzo and spinach in a bowl with spoon
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5 from 5 votes

Tomato Spinach Orzo Soup

30 minute Tomato Spinach Orzo Soup! Quick to make with only 7 simple ingredients but full of flavor. It’s an easy vegan weeknight meal and great even in summer topped with fresh basil!
AuthorKaitlin – The Garden Grazer
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
CategorySoup
CuisineGluten-Free Option, Oil-Free, Vegan
Servings5 medium bowls

Ingredients

US Customary – Metric
  • 1 onion
  • 3-4 cloves garlic
  • 28 oz. can diced tomatoes
  • 1/2 cup orzo pasta (uncooked)
  • 2-3 cups fresh baby spinach
  • 4 cups vegetable broth
  • 1 1/2 tsp. dried basil (or other herbs – oregano, thyme, rosemary)
  • Salt to taste
  • Recommended: fresh basil for serving

Instructions

  • Dice onion.
  • In a large stockpot over med-high heat, saute onion in 2-3 Tbsp. water/broth for about 8 minutes.
  • While onion is cooking, mince garlic.
  • Add garlic and dried basil. Saute for 1 minute.
  • Add vegetable broth and diced tomatoes with juice.
  • Cover and bring to a light boil.
  • Add orzo. Stir, reduce heat, and simmer for about 10-15 minutes or until orzo is cooked.
  • Stir in spinach during last couple minutes of cooking.
  • Salt to taste and serve with fresh julienned basil if desired.

Notes

For gluten-free, substitute the orzo with your favorite gf pasta, quinoa, or rice.
I like my soups on the thicker side, so feel free to slightly reduce the orzo if you don’t want yours as thick. (It will also keep thickening upon sitting or for leftovers since the orzo soaks up more liquid.)
For a super thick & rich tomato broth, add a 15 oz. can tomato sauce (when adding the veggie broth and diced tomatoes.)
If you’re a garlic lover, feel free to add another clove or two!
Try different variations with zucchini, garbanzo/white beans, etc.

Nutrition Per Serving (Estimate)

Calories: 110 kcalCarbohydrates: 24 gProtein: 4 gFat: 1 gSaturated Fat: 1 gPotassium: 477 mgFiber: 3 gSugar: 7 gVitamin A: 1722 IUVitamin C: 20 mgCalcium: 106 mgIron: 3 mg
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Vegan tomato spinach orzo soup in a bowl with fresh basil ribbons

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Reader Interactions

Comments

  2. K Wood

    I love the look of this recipe! I've had problems with vegetable broth in the past. It just doesn't taste good. Can you recommend a good brand?

    Reply

    • Kaitlin McGinn

      Hi! We use either “Pacific Foods” or “Field Day” brand organic vegetable broth (which we find at our local food co-op) 🙂

      Reply

  3. Dana

    I love this recipe! I make this a lot when friends come over because it’s vegan and corn free, so everyone can eat it. So tasty too! I always add more garlic and if I’m making a large batch for myself for multiple days I substitute the spinach for zucchini, since the spinach gets a little gross after sitting. I also add about a half a tablespoon of spicy Mrs. Dash just to give it a kick. Thanks so much for sharing!5 stars

    Reply

    • Kaitlin McGinn

      Hi Dana! YAY!! Love that you add more garlic, seasonings, and swap in zucchini sometimes – yum! 😀 Thanks so much for the sweet comment and taking the time to rate it. Very appreciated! Have a most beautiful week!! -Kaitlin

      Reply

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