Description
This cozy tomato orzo soup is hearty, comforting, and comes together in just one pot. Packed with pantry staples like canned tomatoes, broth, and orzo pasta, it’s the perfect quick dinner for busy nights. Add cream for richness, greens for freshness, or protein for extra heartiness.
Ingredients
2 tbsp olive oil (or butter)
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 (28 oz) can crushed tomatoes
6 cups vegetable or chicken broth
1 cup orzo pasta
½ cup heavy cream (optional)
2–3 handfuls spinach or kale
1 tsp dried Italian herbs (oregano, basil, thyme)
Salt & black pepper, to taste
Parmesan cheese, for serving (optional)
Instructions
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
Stir in garlic and Italian herbs, cooking for 1 minute until fragrant.
Add crushed tomatoes, scraping up any browned bits. Stir well.
Pour in broth and bring to a gentle simmer. Cook for 10 minutes.
Stir in orzo and cook until tender, 8–10 minutes, stirring occasionally.
Add spinach or kale and stir until wilted. For creaminess, stir in heavy cream.
Taste and season with salt and pepper.
Serve hot with Parmesan cheese, crusty bread, or a fresh salad.
Notes
Make ahead: If planning to store or freeze, cook soup without orzo. Add pasta fresh when reheating.
Gluten-free option: Substitute orzo with small rice, quinoa, or gluten-free pasta.
Dairy-free option: Skip cream and cheese, or use coconut milk for creaminess.
Storage: Refrigerate in an airtight container for up to 4 days. Add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup
- Method: Stovetop (One-Pot)
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1½ cups
- Calories: ~280
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Stovetop (One-Pot)
