Tomato Orzo Soup

Bowl of tomato orzo spinach soup on a marble cutting board.

5 from 2 votes

Quick and easy tomato orzo soup with spinach and chickpeas for a hearty, one-pot meal that takes just 30 minutes to make.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

1 tablespoon olive oil
1 medium yellow onion diced
3 cloves garlic minced
2 medium carrots diced
2 celery stalks diced
salt and pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 28 oz can diced tomatoes
4 cups vegetable broth
1 cup water
3/4 cup orzo pasta uncooked
1 19 oz can chickpeas, drained and rinsed
2 cups fresh baby spinach
Fresh basil or parsley for garnish optional

Instructions

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.
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.
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.
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.
Add spinach: Stir in the spinach until wilted and mixed in.
Adjust seasoning and serve: Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley, if desired.

Notes

Soup will thicken after storing. Stir in additional water or broth to thin, if desired. Store in an airtight container for up to 4 days in the fridge. Freeze in a freeze-safe bag or container for up to 3 months. Thaw in the fridge before reheating.

Nutrition