This 30-minute vegan Tomato Orzo Spinach Soup is quick to make with only 7 simple ingredients. It's full of flavor and makes an easy lunch or dinner. (Plus great in the summertime 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 summertime.
Plus it pairs 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: Or use white onion or sweet onion if desired.
- Fresh garlic cloves: I like the taste of fresh garlic best in this soup, but you can easily substitute dried garlic powder if needed.
- Canned diced tomatoes: Either regular or fire-roasted tomatoes work great.
- Orzo pasta
- Fresh baby spinach: I like spinach, but you can also substitute with kale or other greens if desired.
- Vegetable broth: Be sure to use low sodium broth if needed.
- Dried basil: Or swap in other herbs such as dried parsley, dried oregano, Italian seasonings, etc.
- Fresh basil for serving: This is an optional, but it's flavorful addition to add right before serving.
For 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 continue thickening as it sits since the orzo soaks up more liquid.)
More tomato: For an extra thick and rich tomato-flavored broth, also stir in a 15-ounce can tomato sauce. (Simply pour this into the pot when you add 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, rosemary, thyme, black pepper, red pepper flakes, etc.
Veggies + beans: Try different variations with zucchini, summer squash, celery, carrots, or bell pepper. You can also add chickpeas (garbanzo beans) or white beans for added plant-based protein and fiber.
No canned tomatoes? You could even prepare this soup with fresh, ripe tomatoes in place of the canned tomatoes!
Garnish: Serve your bowl garnished with fresh basil or parsley, a squeeze of fresh lemon juice, or croutons if desired.
Pairing: 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.
Freezing: I have not tried freezing this recipe, but generally speaking, soups with pasta do not freeze and reheat as well.
For more inspiration, also browse all vegan soup 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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