This vegan Tomato Orzo Spinach Soup recipe is quick and comforting, made with just 8 simple ingredients. It's rich in flavor, easy to pull together, and perfect for a nourishing lunch or dinner... especially topped with fresh basil! (Vegan & oil-free, with gluten-free option.)
This delicious Tomato Orzo Soup recipe is simplicity at its finest!
It's made with 8 budget-friendly ingredients (mostly pantry staples), and comes together in about 30 minutes with very little hands-on time. It's perfect for busy weeknights or when you want something warm and nourishing without a ton of effort.
But don't let the simplicity fool you! A rich tomato broth, sautéed onion and garlic, and dried herbs create a deep, savory base. Then you can finish it with fresh basil ribbons or a sprinkle of vegan parmesan cheese for an extra layer of flavor that really makes it shine.
Ingredients for Tomato Orzo Soup
For this recipe, you'll simmer in a large pot on the stovetop:
- 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: Most often I use regular, but fire-roasted tomatoes work great too.
- Orzo pasta: You'll need a half cup orzo pasta. Typically this is made from semolina which is durum wheat. This isn't gluten-free, so see below for other options if needed.
- Vegetable broth: Be sure to use low sodium broth if needed.
- Tomato paste: We'll use 3 tablespoons tomato paste to help thicken the broth and create a deeper, richer tomato flavor.
- Fresh baby spinach: I like spinach, but you can also substitute with kale or other greens if desired.
- Dried basil: Or swap in other herbs such as dried parsley, dried oregano, Italian seasonings, etc.
- Salt: I use fine grain salt for this recipe. Use as much or as little as you'd like to bring out the flavors. You can also include black pepper.
- Fresh basil: This is optional but recommended for serving! It really brightens the taste.
Customizing
For gluten-free: Substitute the orzo with your favorite small gluten-free pasta, quinoa, or rice. Or swap in a gluten-free orzo if you can find it!
Herbs & garlic: If you’re a garlic lover, feel free to add another clove or two. You can also add bay leaves (remove before serving), rosemary, thyme, black pepper, red pepper flakes, etc.
Veggies & beans: Try different variations with zucchini, summer squash, celery, carrots, or bell pepper. For added plant-based protein and fiber, add chickpeas (garbanzo beans) or white beans.
Seasoning: For added flavor, stir in a tablespoon of apple cider vinegar or balsamic vinegar at the end of cooking time.
No canned tomatoes? You could even prepare this soup with fresh, ripe tomatoes in place of the canned tomatoes!
Serving
Garnish: Serve your bowl garnished with Vegan Parmesan Cheese, fresh basil leaves or parsley, a squeeze of fresh lemon juice, or croutons if desired. A dollop of dairy-free pesto could be tasty too!
Pairing: This soup also pairs great with a simple salad, slices of crusty bread, or sandwiches.
Storing
After the soup cools completely, store leftovers in an airtight container in the refrigerator. I find it keeps for about 4-5 days. Simply reheat in the microwave when ready to enjoy.
Freezing: I haven't tried freezing this recipe. Generally speaking, soups with pasta don't freeze and reheat as well.
For more inspiration, also browse all vegan soup recipes.
Tomato Orzo Soup with Spinach (Easy!)
Ingredients
- 1 yellow onion
- 5 cloves garlic
- 4 cups vegetable broth
- 28 oz. can diced tomatoes
- 3 Tbsp. tomato paste
- 1/2 cup orzo pasta
- 2-3 cups fresh baby spinach
- 1 1/2 tsp. dried basil
- 1/4 tsp. salt
For serving (optional):
- Fresh basil, black pepper, fresh lemon juice, etc.
- Vegan Parmesan Cheese
Instructions
- Dice onion.
- In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic, dried basil, and salt. Stir and sauté for 1 minute.
- Then add vegetable broth, diced tomatoes with juices, and tomato paste.
- Cover and bring to a light boil.
- When lightly boiling, add orzo. Stir, reduce heat, and simmer for about 10-12 minutes or until orzo is just cooked. (Take care not to overcook it.) Stir occasionally as orzo has a tendency to stick to the bottom.
- Roughly chop spinach and stir in during the last couple minutes of cooking.
- Serve with fresh julienned basil and vegan parmesan if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Dana says
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!
Kaitlin says
Hi Dana! Love that you add more garlic, seasonings, and swap in zucchini sometimes - yum! Thanks so much for the sweet comment. Very appreciated!
Sport girl says
This was really quick and very tasty. Thanks.
Kaitlin says
So great to hear!