tomato orzo soup

Deliciously creamy orzo tomato soup with protein-packed mini turkey meatballs simmered in a flavorful coconut milk tomato broth. This satisfying, healthy turkey meatball tomato orzo soup packs in protein &amp; veggies from spinach and carrots and is delicious with a touch of basil pesto!

Creamy Tomato Orzo Soup with Mini Turkey Meatballs

For the meatballs:

Shady Brook Farms 93% turkey

breadcrumbs

italian seasoning

garlic powder

red pepper flakes

Optional (but recommended): 2 tablespoons basil pesto

salt and pepper

olive oil,

For the soup:

olive oil

garlic,

yellow onion, diced

carrot,

(28 ounce) can crushed tomatoes

(15 ounce) can light coconut milk

chicken broth

orzo (or about 1 cup uncooked orzo)

salt

black pepper

For mix-ins:

organic spinach

For serving:

Fresh shredded parmesan cheese

basil pesto

In a large bowl, use your hands to combine the turkey, breadcrumbs, italian seasoning, garlic powder, red pepper flakes, pesto, salt and pepper. Mix together until well combined and roll into approximately 40-45 1/2 inch mini sized meatballs.

Place a large skillet over medium high heat and add in 1 tablespoon of olive oil. Add meatballs in batches and brown on all sides. This will take about 5-6 minutes per batch. You don't need to cook them all the way through, as they will finish cooking in the soup. Once meatballs have browned nicely, transfer them to a large plate and set aside.

In a large pot, add in ½ tablespoon olive oil and place over medium heat. Add in garlic, onion and carrot and saute until onion and carrots slightly soften, about 3-5 minutes. Next add in crushed tomatoes, coconut milk, chicken broth, Italian seasoning, orzo, salt and pepper and stir well. Add in browned meatballs back into the soup. Bring soup to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally. Finally stir in spinach and cook for another minute or until spinach wilts. Taste soup and adjust seasonings as necessary, adding more salt and pepper if you’d like.

Serve soup immediately with extra basil pesto swirled in, parmesan, crackers and/or garlic bread. Serves 6.

Simplicity at its finest! This easy, cozy soup is only 8 budget-friendly ingredients, but full of rich, vibrant flavor. Great topped with fresh basil!

Tomato Orzo Soup with Spinach (Easy!)

yellow onion

garlic

vegetable broth

tomatoes

tomato paste

orzo pasta

baby spinach

basil

basil, black pepper, fresh lemon juice, etc.

Vegan Parmesan Cheese

Dice onion.

In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic.

When onion is translucent, add garlic, dried basil, and salt. Stir and sauté for 1 minute.

Then add vegetable broth, diced tomatoes with juices, and tomato paste.

Cover and bring to a light boil.

When lightly boiling, add orzo. Stir, reduce heat, and simmer for about 10-12 minutes or until orzo is just cooked. (Take care not to overcook it.) Stir occasionally as orzo has a tendency to stick to the bottom.

Roughly chop spinach and stir in during the last couple minutes of cooking.

Serve with fresh julienned basil and vegan parmesan if desired.

I love this recipe! I make this a lot when friends come over because it's vegan and corn free, so everyone can eat it. So tasty too! I always add more garlic and if I'm making a large batch for myself for multiple days I substitute the spinach for zucchini, since the spinach gets a little gross after sitting. I also add about a half a tablespoon of spicy Mrs. Dash just to give it a kick. Thanks so much for sharing!

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Top 2 tomato orzo soup recipes from across the web

The most viewed tomato orzo soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Tomato Orzo Soup with Mini T...

Tomato Orzo Soup with Spinach (Easy...

The most viewed tomato orzo soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine