Tomato orzo soup is where tomato soup meets pasta dinner—the best of both worlds in one satisfying bowl. Tender orzo pasta absorbs the flavorful tomato broth, while fresh spinach adds color and nutrition. Topped with parmesan, it's a complete Mediterranean-inspired meal that comes together in just 35 minutes.
This soup is particularly popular with families. Kids love the pasta, adults appreciate the flavor, and everyone gets a nutritious one-pot meal. It's hearty without being heavy, comforting without being boring.
Why This Recipe Works
Orzo is the perfect soup pasta. Its small, rice-like shape cooks quickly right in the broth, absorbing flavor as it becomes tender. The starch it releases naturally thickens the soup into a satisfying consistency. Spinach wilts in seconds at the end, staying bright and fresh rather than overcooked. A shower of parmesan ties everything together.
Understanding Orzo
- Shape: Rice-shaped pasta that's easy to eat in spoonfuls.
- Texture: Tender but holds its shape well in soup.
- Absorption: Soaks up broth flavors beautifully—and continues absorbing after cooking.
- Origin: Popular in Italian, Greek, and Middle Eastern cuisines.
- Wheat-based: Contains gluten; look for specialty alternatives if needed.
Step-by-Step Guide
- Build the flavor base. Sauté onion until softened, add garlic and tomato paste with dried herbs. This foundation flavors the entire pot.
- Create the broth. Add tomatoes and chicken broth, bring to a rolling boil.
- Cook the orzo. Add pasta and cook 10-12 minutes, stirring occasionally to prevent clumping and sticking.
- Add the greens. Stir in spinach at the very end—it wilts in 2 minutes and stays vibrant green.
- Finish right. Season to taste and serve immediately with plenty of parmesan.
The Thickness Challenge
Orzo loves to absorb liquid. Fresh from the pot, the soup has perfect consistency. After sitting or refrigerating, it thickens significantly—sometimes becoming more like pasta than soup. Solutions:
- Serve immediately after cooking
- Add extra broth when reheating
- Cook orzo separately and add to individual portions
- Make the base ahead, cook pasta fresh when serving
Serving Suggestions
Serve with crusty Italian bread for dipping. A simple Caesar salad or mixed greens rounds out the meal. For extra protein, add shredded rotisserie chicken or cooked Italian sausage. The soup also works well as a first course before a main protein.
Variations
- Greek-style: Add feta instead of parmesan, include olives and diced cucumber on top.
- With protein: Add cooked chicken, Italian sausage, or white beans.
- More vegetables: Include diced zucchini or bell peppers with the onion.
- Different greens: Swap spinach for kale or Swiss chard (cook longer).
Storage Tips
Best served immediately. Refrigerate leftovers up to 3 days, but add broth when reheating as orzo continues absorbing liquid. Not ideal for freezing—the pasta texture suffers. For meal prep, refrigerate the base without orzo and cook pasta fresh.
Tomato Orzo Soup
One-pot pasta soup with spinach and parmesan.
Nutrition per Serving
Ingredients
Instructions
- Sauté aromatics. Heat oil. Cook onion 5 minutes. Add garlic, tomato paste, herbs 1 minute.
- Add liquids. Add tomatoes and broth. Bring to boil.
- Cook orzo. Add pasta. Cook 10-12 minutes, stirring occasionally.
- Add spinach. Stir in spinach, cook 2 minutes until wilted.
- Serve. Season to taste. Top with parmesan and fresh basil.
Recipe Notes
- Serve immediately—orzo continues absorbing liquid.
- Add extra broth when reheating leftovers.
- Vegetarian with vegetable broth.
Frequently Asked Questions
What is orzo pasta?
Orzo is a small rice-shaped pasta popular in Mediterranean and Middle Eastern cuisines. It cooks quickly, absorbs flavors well, and adds satisfying substance to soups. Despite its rice-like appearance, it's made from wheat semolina.
Can I use other pasta in this soup?
Yes! Small pasta shapes work best: ditalini, small shells, acini di pepe, or broken spaghetti. Adjust cooking time according to package directions. Avoid large shapes that are hard to eat in soup.
Why does my orzo soup get too thick?
Orzo absorbs liquid as it sits. For this reason, serve immediately after cooking, or add extra broth when reheating. You can also cook orzo separately and add to individual portions.
Can I make this soup ahead of time?
For best results, make the soup base and refrigerate, cooking orzo fresh when serving. Or, accept that the soup will be thicker after storage and add broth to thin when reheating.
Is orzo soup gluten-free?
Traditional orzo is made from wheat and contains gluten. For gluten-free versions, look for rice-shaped pasta made from rice, corn, or other gluten-free grains. Adjust cooking time accordingly.