Tomato Orzo Soup is a simple, comforting bowl full of bright tomato flavor and little pearl-like orzo pasta that makes each spoonful feel special. It’s a cozy soup that’s easy to make, with just a few fresh ingredients coming together to warm you up on chilly days. The orzo adds a nice bite and heartiness without weighing the soup down.
I really love making this soup when I want something quick but tasty. One of my favorite tricks is to add a handful of fresh basil right before serving—it adds a fresh pop that really lifts the whole dish. It’s also great because you can customize it by stirring in some spinach or tossing in leftover cooked chicken if you want a bit more protein.
This soup is perfect for lunch when I want something light but satisfying, or as a starter before a bigger dinner. I often pair it with some crusty bread to soak up every last drop. It’s the kind of soup that feels like a warm hug in a bowl, and you’ll be happy to have leftovers the next day too!
Key Ingredients & Substitutions
Orzo: This tiny pasta cooks quickly and adds great texture. If you don’t have orzo, try small pasta like ditalini or even rice as a substitute.
Tomatoes: Canned diced tomatoes work well for consistent flavor. Fresh cherry tomatoes are great when in season. You can also use crushed tomatoes for a smoother soup.
Greens: Fresh spinach or basil add brightness and color. I love adding basil for that sweet aroma. If you want, kale or Swiss chard can make a nice, heartier swap.
Broth: Vegetable broth keeps it vegan, chicken broth adds depth. If you’re out of broth, water with a bouillon cube works in a pinch.
How Do You Cook Orzo Without It Getting Mushy?
Overcooked orzo can turn gummy quickly, so timing is key.
- Bring your soup to a gentle boil before adding orzo.
- Simmer uncovered and stir occasionally to stop the orzo from sticking together or to the pot.
- Check the orzo often starting at 8 minutes for al dente texture.
- Once it’s tender but still a bit firm, remove from heat and add delicate greens like spinach or basil so they stay fresh.
If your soup sits for a while, the orzo will continue to soak broth and soften; to avoid mushiness, cook orzo separately and add it when serving.
Equipment You’ll Need
- Large pot – great for simmering the soup evenly and giving you plenty of room to stir without spills.
- Wooden spoon – perfect for stirring the soup gently without scratching your pot.
- Knife and cutting board – you’ll need these to chop onions, garlic, and fresh herbs easily.
- Measuring cups and spoons – to measure broth, tomato paste, and spices accurately.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Add cooked shredded chicken or Italian sausage for a protein boost and heartier meal.
- Stir in a handful of kale or Swiss chard instead of spinach for a stronger, earthier green.
- Use fresh basil and a squeeze of lemon juice at the end to brighten and freshen the soup.
- Top with crumbled feta cheese or shredded mozzarella for a creamy, cheesy twist.
Tomato Orzo Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 (14.5 oz) can diced tomatoes (or 2 cups fresh cherry tomatoes, halved)
- 3/4 cup orzo pasta
- 1 cup fresh spinach or basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano (optional)
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 2 tablespoons tomato paste (optional, for richer tomato flavor)
For Serving (Optional):
- 1/4 cup grated Parmesan cheese
- Dollop of ricotta or sour cream
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 15-20 minutes to cook. So, in all, you’ll have a comforting bowl ready in about 25-30 minutes. Perfect for a quick lunch or a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Then add the garlic and cook for another minute, stirring often to keep it from burning.
2. Build the Tomato Flavor:
If you’re using tomato paste, stir it in now and cook for a minute to deepen the taste. Add the diced tomatoes (with their juice) or fresh cherry tomatoes. Sprinkle in the oregano, red pepper flakes, salt, and pepper, and give everything a good stir.
3. Simmer the Soup:
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
4. Cook the Orzo:
Add the orzo pasta and let it cook until tender but still a little firm, usually about 8-10 minutes. Stir occasionally so the orzo doesn’t stick to the pot.
5. Add Greens and Finish:
When the orzo is almost done, stir in the chopped spinach or basil leaves, allowing them to wilt gently for 1-2 minutes. Taste and adjust the seasoning if needed.
6. Serve:
Ladle the soup into bowls. If you like, add a dollop of ricotta or sour cream on top and sprinkle with Parmesan cheese. A slice of crusty bread on the side is a perfect finishing touch.
Enjoy your delicious, warm Tomato Orzo Soup!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just thaw it completely and squeeze out excess water before adding it to the soup near the end of cooking to avoid extra liquid.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and skip the Parmesan and ricotta. You can add nutritional yeast for a cheesy flavor if you like.
Is It Better to Cook Orzo Separately?
Cooking orzo directly in the soup works well, but if you want to prevent mushiness, you can cook it separately and add it just before serving.
