Tomato Orzo Soup with Spinach (Easy!)
Simplicity at its finest! This easy, cozy soup is only 8 budget-friendly ingredients, but full of rich, vibrant flavor. Great topped with fresh basil!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes mins
Cook Time:10 minutes mins
Total Time:30 minutes mins
CourseSoup
CuisineGluten-Free Option, Oil-Free, Vegan
Servings5
- 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
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.
Gluten-free option: Substitute the orzo with your favorite small GF pasta, quinoa, or rice. (Or simply try GF orzo if you can find it!)
Thickness: The soup will continue to thicken upon sitting as the orzo soaks up more liquid. Take care not to overcook it.
Variations: Add zucchini, chickpeas, white beans, etc. Or stir in up to a tablespoon of apple cider vinegar or balsamic vinegar at the end of cooking time for added seasoning.
Recipe originally published April 2018. Updated February 2024.
Calories: 117 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Potassium: 548 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 1861 IU | Vitamin C: 23 mg | Calcium: 85 mg | Iron: 3 mg