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!
Sometimes it’s the simplest meals that are best! This may be super quick and easy (only 7 ingredients and 30 minutes) but it’s FULL of delicious flavor and fun texture from the orzo. I may be a bit biased since I’m a soup year-round kind of girl, but this lighter take is great all year, even if you don’t normally prefer soup in the summer. Plus it’s another great use for that beautiful, fresh basil! 💚 Topping off this soup with a small mountain of basil (if you have any available) adds so much bright, summery flavor and fresh goodness.
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. I’m pretty anxious to try this with fresh, ripe tomatoes in place of the canned tomatoes once they come in season. (If you give that a try, let me know how it goes!) Hope you enjoy!
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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!
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Servings:5 medium bowls
Ingredients
- 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: 109kcal | Carbohydrates: 23g | Protein: 4g | Potassium: 477mg | Fiber: 3g | Sugar: 6g | Vitamin A: 34.4% | Vitamin C: 24.6% | Calcium: 10.6% | Iron: 19.1%
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This was really quick and very tasty. Thanks.
Hi again & yay! Glad you found another recipe to enjoy! Thanks for the sweet comments 🙂 -Kaitlin
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?
Hi there! Apologies for the delay in my response. We use “Field Day” brand organic vegetable broth (which we find at our local food co-op) 🙂 Hope you’re able to track down one that you enjoy!
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!
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