This 30-minute vegan Tomato Orzo Spinach Soup is quick to make with only 7 simple ingredients but full of flavor. An easy lunch or dinner (and great even in summer topped with fresh basil!)
This soup is quick and easy, but full of fresh flavor and great texture from the orzo.
I'm a soup year-round kind of girl, so I think this lighter-style soup works great even in the summer.
Plus it is great with fresh basil. Add some before serving for a bright, summer taste!
Ingredients for Tomato Orzo Soup
For this recipe you will simmer in a large pot:
- Yellow onion
- Garlic cloves: Or substitute garlic powder.
- Canned diced tomatoes: Either regular or fire-roasted.
- Orzo pasta
- Fresh baby spinach
- Vegetable broth
- Dried basil: Or other herbs such as dried parsley, dried oregano, Italian seasonings, etc.
- Fresh basil for serving (optional)
Gluten-free: Substitute the orzo with your favorite gluten-free pasta, quinoa, or rice.
Thickness: 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.)
More tomato: For a super thick & rich tomato-flavored broth, also stir in a 15 oz. can tomato sauce. (Simply add this to the pot to simmer with the veggie broth and diced tomatoes.)
Herbs + garlic: If you’re a garlic lover, feel free to add another clove or two! You can also add bay leaves, black pepper, red pepper flakes,
Veggies + beans: Try different variations with zucchini, summer squash, celery, carrots, or bell pepper. You can also add chickpeas or white beans for added plant-based protein and fiber.
Fresh tomatoes: You could even try this soup with fresh, ripe tomatoes in place of the canned tomatoes if you have them.
Serve your bowl garnished with fresh basil or parsley, a squeeze of fresh lemon juice, or croutons if desired.
This soup also pairs great with a simple salad, slices of crusty bread, or sandwiches.
Store leftovers in a sealed container in the fridge. We find they keep for about 4-5 days.
I have not tried freezing this recipe, but generally speaking, soups with pasta do not freeze and reheat as well.
For more inspiration, browse all orzo recipes.
Tomato Orzo Soup with Spinach
- 1 yellow onion
- 3-4 cloves garlic
- 28 oz. can diced tomatoes (regular or fire-roasted)
- 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
- Dice onion.
- In a large stockpot over medium-high heat, sauté onion for about 8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- While onion is cooking, mince garlic.
- Add garlic and dried basil. Sauté 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.
Nutrition Per Serving (Estimate)
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