It tastes bright and tomato-forward, with tender little orzo pearls that make every spoonful feel hearty. The garlic and herbs add homey depth, while a splash of olive oil keeps it smooth. It’s special because it feels homemade but uses pantry ingredients you likely already have perfect for busy nights or when you need something soothing fast.
Why You’ll Love This Recipe
Top reasons to make this now: it’s fast, uses pantry staples, and makes a comforting one-pot meal the whole family will like.
- Ready in about 20–25 minutes
- Made with pantry staples you probably have on hand
- One-pot cleanup for busy evenings
- Naturally vegetarian and easy to make vegan or gluten-free
Ingredients
- 1 cup orzo pasta
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
Step-by-Step Instructions of Quick Tomato Orzo Soup
- Heat olive oil in a large pot over medium heat.
- Sauté the diced onion until soft, about 4–5 minutes.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the diced tomatoes (with juices) and the broth.
- Stir in the dried basil, dried oregano, and a pinch of salt and pepper.
- Bring the soup to a gentle boil, then add the orzo.
- Reduce heat to a simmer and cook, stirring occasionally, until the orzo is tender (about 8–10 minutes).
- Taste and adjust salt and pepper as needed.
- Ladle into bowls and garnish with fresh basil and a drizzle of olive oil, if using.
Tips for Success
- Use regular orzo for best texture; cook times vary for gluten-free pasta.
- Stir the pot a few times while the orzo cooks to prevent sticking.
- Taste and season at the end canned tomatoes can vary in saltiness.
- If you like a silkier soup, blend 1–2 cups and then stir back in.
Substitutions & Variations of Quick Tomato Orzo Soup
To Make It Vegan/Gluten-Free:
- Use vegetable broth (already in the recipe) for vegan.
- Swap orzo for a gluten-free small pasta, rice, or quinoa for gluten-free bowls.
Variations:
- Stir in a handful of baby spinach near the end for extra greens.
- Add a can of white beans for more protein and a creamier body.
- For a richer soup, stir in 1/4 cup cream or a splash of milk at the end.
- Love a creamier tomato base? Try a similar cozy option like this creamy tomato gnocchi soup: creamy tomato gnocchi soup.
Storage Instructions of Quick Tomato Orzo Soup
- Refrigerator: Store in an airtight container for up to 4 days. The orzo will soak up liquid over time — add a little broth or water when reheating.
- Freezer: You can freeze the soup (without added fresh herbs) for up to 2 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Cook the base (tomatoes + broth + herbs) and keep orzo separate. When ready to serve, heat the base and add cooked orzo to warm through. This prevents the pasta from getting too soft.
Frequently Asked Questions (FAQ) of Quick Tomato Orzo Soup
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 cups chopped ripe tomatoes and cook a few extra minutes to soften. You may want to add a pinch of sugar if they’re very tart.
Will the orzo get mushy if I make this ahead?
Orzo continues to absorb liquid. To avoid mushy pasta, cook orzo slightly underdone or store pasta separate and combine when serving.
Can I add meat to this soup?
Sure. Browned Italian sausage or shredded rotisserie chicken can be added for extra protein. Add cooked meat near the end to warm through.
Final Thoughts
Quick Tomato Orzo Soup is a go-to for busy nights when you want something warm, simple, and filling without a lot of fuss. It’s flexible, fast, and friendly to tweaks a real weeknight hero. Try it, then drop a comment and a star rating to let others know how it turned out for you.
Print
Quick Tomato Orzo Soup
A cozy, tomato-forward soup featuring tender orzo pasta, ready in under 30 minutes using pantry staples.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 1 cup orzo pasta
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the diced onion until soft, about 4–5 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the diced tomatoes (with juices) and the broth.
- Stir in the dried basil, dried oregano, and a pinch of salt and pepper.
- Bring the soup to a gentle boil, then add the orzo.
- Reduce heat to a simmer and cook, stirring occasionally, until the orzo is tender (about 8–10 minutes).
- Taste and adjust salt and pepper as needed.
- Ladle into bowls and garnish with fresh basil and a drizzle of olive oil, if using.
Notes
For a silkier soup, blend 1–2 cups and then stir back in. Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian