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!

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. Plus 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!) And if you’re looking for more quick & easy meals, check out these 15 Best Easy Vegan Weeknight Meals! Hope you enjoy!

PS – come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

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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!

Author: Kaitlin – The Garden Grazer

Prep Time:15 minutes

Cook Time:15 minutes

Total Time:30 minutes

Category: Soup

Cuisine: Gluten-Free Option, Oil-Free, Vegan

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: 110kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Potassium: 477mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1722IU | Vitamin C: 20mg | Calcium: 106mg | Iron: 3mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Tomato Orzo Soup? You may also like this Kidney Bean, Spinach, Orzo Soup as well! Or feel free to browse the full “Vegan Soup” recipe archives!