Tomato Orzo Soup with Spinach
This soup is quick and only 7 simple ingredients, but full of flavor. Great topped with fresh basil!
Servings5 medium bowls
- 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
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.
Gluten-free option: Substitute the orzo with your favorite GF 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.)
Tomato richness: For a super thick + rich tomato broth, add a 15 oz. can tomato sauce (when adding the veggie broth and diced tomatoes.)
Garlic: If you’re a garlic lover, feel free to add another clove or two!
Variations: Try different variations with zucchini, chickpeas, white beans, etc.
Calories: 107 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 446 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 1714 IU | Vitamin C: 20 mg | Calcium: 79 mg | Iron: 2 mg