This Tomato Orzo Soup is hearty, comforting, and easy to make in 30 minutes. It’s perfect for those chilly nights when you want a cozy, one-pot meal that’s both filling and healthy.
About the Recipe
Packed with tender orzo pasta, fresh vegetables, and chickpeas, this soup is a wonderful balance of flavor and nutrition. Plus, it’s ready in just about 30 minutes, making it ideal for weeknight dinners. Here’s why you’ll love it:
- Quick and easy one-pot meal.
- Vegan.
- Can be made gluten-free with gluten-free orzo.
- Easy to customize with different veggies.
- Good for meal prep.
- Budget-friendly.
If you have extra orzo from making this soup, you can use it in Pesto Orzo Pasta Salad, Creamy Tomato Orzo with Spinach or Roasted Vegetable Orzo. For more healthy and hearty soups like this, this Vegan Lasagna Soup and Vegan Minestrone Soup are delicious!
Ingredients
- Orzo Pasta: Use your choice of orzo pasta. Note you’re adding it to the recipe uncooked. You can use gluten-free orzo for a gluten-free recipe, or substitute another small pasta shape.
- Vegetables: The recipe calls for celery, carrot, onion and garlic but you could swap or add zucchini, bell pepper or green beans. Peeled and diced potato or sweet potato would be yummy too!
- Canned Tomatoes: Make sure you use diced tomatoes and not crushed tomatoes. Try fire-roasted diced tomatoes for extra flavour!
- Chickpeas: You can substitute other beans like white beans or kidney beans.
- Dried Herbs: The recipe calls for oregano, basil, and thyme but you can substitute 2 tsp Italian seasoning for those if that’s easier.
Variations
- Add Protein: For extra protein, add cooked shredded chicken, sausage or a plant-based meal alternative of choice.
- Make it Creamy: Stir in a splash of coconut milk or cream at the end of cooking serving for a creamy texture.
- More Veggies: Add zucchini, bell peppers, potato, sweet potato, or green beans for additional veggies.
Step-by-Step Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, along with a pinch of salt and pepper. Cook until softened, about 5-7 minutes. Add the minced garlic and cook another 1-2 minutes.
Step 2: Add oregano, basil, thyme, and crushed red pepper flakes and cook another 1-2 minutes, stirring frequently. If the pot is starting to dry out you can add a splash of broth.
Step 3: Add the diced tomatoes and broth and bring the mixture to a boil. Reduce the heat a little and simmer for 4-5 minutes.
Step 4: Add the chickpeas and orzo and simmer for 7-9 minutes until the orzo is tender and cooked al dente.
Step 5: Turn off the heat and add the spinach. Stir to wilt and mix in.
Step 6: Taste and adjust seasoning if needed. Stir in a little extra water or broth to adjust the thickness, if you like. Serve and enjoy!
Recipe FAQs
Yes! This soup can be made ahead and stored in the fridge for up to 4 days. The orzo may absorb more broth as it sits, so you may need to add extra broth when reheating.
Absolutely. You can swap orzo for another small pasta like macaroni or small shells.
It can be frozen, but note that the texture of the orzo might become softer. If you plan to freeze it, consider cooking the orzo separately and adding it when serving.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
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Season: Add the oregano, basil, thyme and chili flakes and cook for 1-2 minutes stirring frequently. If the pan is starting to dry out, add a splash of vegetable broth.
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Add tomatoes and broth: Stir in the diced tomatoes, vegetable broth, and water. Bring the mixture to a boil then let simmer for 2-3 minutes.
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Cook the orzo: Keeping it at a simmer, stir in the orzo pasta and chickpeas. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente.
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Add spinach: Stir in the spinach until wilted and mixed in.
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Adjust seasoning and serve: Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serving: 418g, Calories: 254kcal, Carbohydrates: 45g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 848mg, Potassium: 652mg, Fiber: 8g, Sugar: 10g, Vitamin A: 4852IU, Vitamin C: 19mg, Calcium: 109mg, Iron: 4mg
