Tomato Orzo Soup with Spinach (Easy!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
5
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Calories
117 kcal
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Course
Soup
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Cuisine
Vegan, gluten-free
Tomato Orzo Soup with Spinach (Easy!)
Description
Tomato Orzo Soup with Spinach combines cooked orzo pasta with a broth infused by sautéed onion and garlic, canned diced tomatoes, tomato paste, and dried basil. The soup is gently simmered until the orzo is just cooked, preserving a slight firmness in the pasta, while freshly chopped spinach is stirred in at the end for color and mild flavor. The slow simmer balances the tomato's acidity and the aromatic base for a comforting meal.
The texture mixes tender pasta with the leafy spinach, floating in a broth that thickens as the orzo absorbs liquid over time. The recipe suggests no-oil sautéing for a lighter approach, using water or broth instead. Fresh herbs or vegan parmesan can be added topically for additional seasoning.
This soup works well on its own or as a starter. It's practical to adjust thickness by controlling cooking time and orzo amount, and substitutions like gluten-free pasta or grains are possible.
Options for variation include adding vegetables such as zucchini or beans, or a splash of vinegar at the end for brightness. Leftovers will thicken due to orzo's absorption after standing.
Ingredients
- 1 yellow onion
- 5 cloves garlic
- 4 cups vegetable broth
- 28 oz. diced tomatoes canned
- 3 Tbsp. tomato paste
- 1/2 cup orzo pasta
- 2-3 cups spinach fresh baby
- 1 1/2 tsp. basil dried
- 1/4 tsp. salt
For serving (optional):
- basil fresh; etc
- black pepper
- lemon juice
- 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
- Use gluten-free small pasta, quinoa, or rice as alternatives to orzo for dietary needs.
- The soup thickens over time as orzo absorbs broth; avoid overcooking to maintain desirable texture.
- Additional veggies like zucchini or chickpeas can be added for more variety and nutrition.
- A tablespoon of apple cider or balsamic vinegar added near the end enhances flavor complexity.
- Serve with fresh basil, cracked black pepper, or vegan parmesan as preferred toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Potassium | 548mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1861IU | 37% |
| Vitamin C | 23mg | 26% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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