Best Tomato Orzo Soup Recipe

I made a Tomato Orzo Soup that somehow delivers restaurant-level depth with pantry-shortcut speed, so keep scrolling if you want the skinny.

I’m obsessed with Tomato Orzo Soup because it hits the spot when food needs to be honest. I love how the orzo pasta swells and gives the broth actual body, not just watery tomato vibes.

And the crushed tomatoes bring that bright, tangy backbone that makes every spoonful want another. I don’t care about fancy garnishes.

It’s the chunky, tomato-forward slurp that gets me. Soup Orzo done right: saucy, slurpy, and stupidly satisfying.

You don’t need a reason. Just a bowl and a bad day to fix.

I’ll eat it any night, no regrets. Makes leftovers better than they should.

Ingredients

• Olive oil: warms things up and makes veggies sing, it’s silky and cozy.
• Yellow onion: adds sweet depth, tears and all, you’ll get that base flavor.
• Garlic: punchy aroma, basically the soul of tomato soups.
• Carrots: subtle sweetness and tiny crunch for texture contrast.
• Celery: light, bitter snap that keeps it from tasting flat.
• Crushed tomatoes: bright, tangy body that makes the soup tomato-forward.
• Tomato paste: thickens and boosts that roasted tomato taste, not overpowering.
• Chicken/veg broth: stretchy, savory background that makes it feel complete.
• Orzo: tender little pasta pearls that soak up the tomato goodness.
• Dried oregano: earthy herbal note, it’s rustic and familiar.
• Dried basil: sweet, aromatic lift that feels classically Italian.
• Bay leaf: subtle background warmth, you’ll barely notice it’s gone.
• Red pepper flakes: optional kick, adds a friendly heat.
• Sugar: balances acidity, a pinch smooths sharp tomatoes.
• Salt and pepper: basic seasoning, brings everything into focus.
• Fresh basil/parsley: bright, green freshness to finish it off.
• Parmesan: optional cheesy sprinkle, salty comfort in every bite.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 28 ounces crushed tomatoes (one large can)
• 2 tablespoons tomato paste
• 6 cups low sodium chicken or vegetable broth
• 1 cup orzo pasta
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon sugar, optional (to balance acidity)
• Salt and black pepper to taste (about 1 to 1 1/2 teaspoons salt)
• 2 tablespoons chopped fresh basil or parsley
• Grated Parmesan cheese for serving, optional

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, then add the diced onion and cook about 5 minutes until soft and slightly golden.

2. Add the minced garlic, diced carrots and diced celery, and cook another 4 to 5 minutes, stirring, until the vegetables start to soften and smell sweet.

3. Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor, scraping any browned bits from the bottom of the pot.

4. Pour in the 28 ounces crushed tomatoes and 6 cups broth, then add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf, and the 1/4 teaspoon red pepper flakes if using.

5. Bring the soup to a gentle boil, then lower heat to a simmer and stir in 1 cup orzo. Simmer uncovered for about 8 to 10 minutes, stirring occasionally, until the orzo is tender but not mushy.

6. Taste and add 1 teaspoon sugar if the tomatoes taste too acidic, then season with about 1 to 1 1/2 teaspoons salt and black pepper to taste. Remove the bay leaf.

7. If the soup is too thick, add a splash more broth or water to reach the consistency you like; if too thin, simmer a few minutes longer to reduce.

8. Stir in 2 tablespoons chopped fresh basil or parsley right before serving for a bright fresh finish.

9. Ladle the soup into bowls and top with grated Parmesan cheese if you want extra richness.

10. Leftovers keep well in the fridge for 3 to 4 days, but note the orzo will absorb more liquid as it sits so you might need to add a little broth when reheating.

Equipment Needed

1. Large heavy pot or Dutch oven for sauteing and simmering
2. Chef’s knife for chopping onion, carrots, celery and herbs
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring and scraping browned bits
5. Measuring cups and spoons (for broth, orzo, oil, spices)
6. Can opener for the crushed tomatoes
7. Ladle for serving
8. Box grater or small grater for shaving Parmesan

FAQ

Best Tomato Orzo Soup Recipe Substitutions and Variations

• Olive oil: swap with melted butter, avocado oil, or light vegetable oil — butter gives a richer flavor, avocado oil handles high heat better, veg oil is neutral.
• Crushed tomatoes: use diced tomatoes blended smooth, tomato passata, or 3 cups of fresh tomatoes blitzed in a blender — fresh is brighter but might be less thick.
• Low sodium chicken/vegetable broth: use water plus 1-2 bouillon cubes or 1-2 teaspoons bouillon paste, or use regular broth but reduce added salt later — bouillon concentrates the flavor if you’re out of stock.
• Orzo pasta: substitute with ditalini, small shells, or short-grain rice for a gluten free option — cooking time changes so add more liquid if needed.

Pro Tips

1) Brown the onion and veg a little more than you think you need, don’t just soften them. Letting some bits stick and caramelize adds a deep, almost sweet flavor that makes the soup taste homemade. Just stir and scrape so nothing burns.

2) Toast the orzo in the pot for a minute or two before adding the liquid. It gives the pasta a nuttier flavor and helps it hold up better so it wont go mushy after sitting in the fridge.

3) If your canned tomatoes taste too bright or tangy, add the sugar a tiny bit at a time and taste. Also a splash of balsamic or a small pat of butter at the end works wonders for rounding the acidity, but be careful not to overdo it.

4) Make it a day ahead if you can. Flavors meld overnight and the soup will taste richer. When reheating, add a little hot broth or water and bring back to a gentle simmer so the orzo loosens up without falling apart.