Tomato Spinach Orzo Soup

Vegan, oil-free (gluten-free options below)

Serves about 4-5


1 onion

3-4 cloves garlic

28 oz. can diced tomatoes

1/2 cup orzo pasta

2-3 cups fresh baby spinach

4 cups vegetable broth

1 1/2 tsp. dried basil (or other herbs - oregano, thyme, rosemary)

Salt to taste

Recommended: fresh basil for serving

Other additions: zucchini, garbanzo/white beans


Dice onion.

In a large stockpot over med-high heat, saute onion in 2-3 Tbsp. water/broth for about 8 minutes.

While onion is cooking, mince garlic.

Add garlic and dried basil. Saute for 1 minute.

Add vegetable broth and diced tomatoes with juice.

Cover and bring to a light boil.

Add orzo. Stir, reduce heat, and simmer for about 10-15 minutes or until orzo is cooked.

Stir in spinach during last couple minutes of cooking.

Salt to taste and serve with fresh julienned basil sprinkled on top if you have it!


For gluten-free, substitute the orzo with your favorite gf pasta, quinoa, or rice.

I like my soups on the thicker side, so feel free to slightly reduce the orzo if you don't want yours as thick. (It will also keep thickening upon sitting or for leftovers since the orzo soaks up more liquid.)

For a super thick & rich tomato broth, add a 15 oz. can tomato sauce (when adding the veggie broth and diced tomatoes.)

If you're a garlic lover, feel free to add another clove or two!