This cozy Tomato Orzo Soup blends chickpeas, garlic, mirepoix, tomato sauce, and smoky paprika into one soul-warming bowl of comfort.

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You ever have one of those nights when you’re just done? Like, you’ve worked all day, your brain feels like mashed potatoes, and the idea of making dinner feels like climbing Mount Everest? That was me last winter—freezing, hungry, and two seconds away from ordering pizza.

But then I saw it. A random can of tomato sauce sitting in the pantry, practically calling my name. Next to it, some chickpeas and an almost-empty box of orzo (how does pasta always end up half-finished, by the way?). I figured… maybe I can turn this into soup? It felt like a long shot, but hey, I’ve made worse decisions in my kitchen.

So I tossed everything into a pot with some frozen mirepoix (yes, frozen, because I’m not about to dice carrots after 8 p.m.), added garlic, smoked paprika, and just let it do its thing. Within minutes, my kitchen smelled like an Italian grandmother had taken over. My husband walked in and said, “That smells amazing. What’s for dinner?” I told him, “Soup, I think.” And honestly, it turned out better than I could’ve hoped.

Now, this Tomato Orzo Soup is what I make whenever life feels heavy. It’s simple, cozy, and just the right amount of lazy—but in a good way. The kind of meal that makes you feel like everything’s going to be okay, even if your week’s been a bit of a dumpster fire.

Why You’ll Love This Tomato Orzo Soup Recipe?

Here’s the thing about this soup—it’s not fancy. There’s no cream, no hours of simmering, and definitely no secret ingredient from a cookbook that costs more than your grocery bill. It’s just real, honest comfort food.

The base is rich and slightly smoky, thanks to that smoked paprika (seriously, don’t skip it—it’s the magic dust here). The orzo gives it that dreamy, silky texture, kind of like risotto met tomato soup and they fell in love. And the chickpeas? Oh, they’re the best part. They add heartiness, so this soup actually feels like a meal. Not one of those “I’ll be hungry again in an hour” situations.

It’s the kind of soup that doesn’t just fill your stomach—it fills the house with warmth. And it’s fast, too. You can throw it together in under 30 minutes, which, let’s be honest, is about as long as I can stay motivated on a weeknight.

Ingredient Notes:

Alright, let’s talk ingredients, because while this Tomato Orzo Soup is simple, every piece of it adds something special.

• Mirepoix: That holy trinity of onion, celery, and carrot. I use frozen because it saves time and still tastes amazing. No shame in shortcuts.

• Olive Oil: Adds richness and flavor. If you’ve got good olive oil, this is the moment to use it.

• Garlic: The base note that ties everything together. Jarred or fresh—it all works. Garlic doesn’t discriminate.

• Smoked Paprika: The secret weapon. It gives this subtle campfire warmth without overpowering the tomato.

• Vegetable Broth: The foundation of flavor. Go for something you like the taste of because, well, it’s kind of the backbone here.

• Chickpeas: Adds protein, texture, and a little heft. Plus, it makes this soup more filling (and way cheaper than meat).

• Tomato Sauce: No need for fancy imported tomatoes. Canned sauce does the job perfectly.

• Orzo: That cute little rice-shaped pasta that turns the soup creamy and cozy. It’s small but mighty.

• Parsley: Optional, but it brightens everything up and makes it look like you actually tried.

How To Make Tomato Orzo Soup?

Making Tomato Orzo Soup is one of those rare times where you get big flavor with almost zero effort. Here’s how it goes down:

1. Start with olive oil in a medium pot over medium heat. Once it’s warm, toss in your mirepoix and a bit of salt. Let it cook for about 8 minutes—don’t rush it. This is where your kitchen starts smelling like heaven and you start believing maybe you can cook after all.
2. Then comes the garlic, oregano, smoked paprika, and black pepper. Stir them in for about 30 seconds. Just long enough for that amazing aroma to hit you and make you question why you ever bought canned soup.
3. Next, pour in the vegetable broth, tomato sauce, and chickpeas. Stir, cover, and bring everything to a boil. This is when I usually wander off to check my phone, but don’t go too far—you’ll need to come back and add the orzo once it’s bubbling.
4. Add your orzo, lower the heat, and let it simmer for about 6–10 minutes, stirring occasionally so it doesn’t stick to the bottom. You’ll know it’s done when the pasta is tender and the soup looks thick and luscious.
5. Taste it. Add a little salt if it needs it. Then ladle it into bowls, top with fresh parsley, and drizzle with olive oil if you’re feeling fancy. It’s the kind of meal that makes you sigh happily after the first spoonful.

Storage Options:

Here’s a fun fact: this Tomato Orzo Soup actually tastes even better the next day. I swear, something magical happens overnight. Just store it in an airtight container in the fridge and eat it within 4 days. When you reheat it, add a splash of broth or water because the orzo will have soaked up some of the liquid. If you like your soup thicker, you can leave it as is—it’s kind of like a cross between soup and pasta the next day. Honestly, I don’t mind it either way.

If you want to freeze it, just skip the orzo before freezing. Add freshly cooked pasta when reheating so it keeps its texture. Trust me, mushy pasta isn’t the vibe.

Variations and Substitutions:

One of my favorite things about Tomato Orzo Soup is how flexible it is. You can change it up depending on what’s in your pantry or what mood you’re in.

• Want it creamy? Stir in a splash of cream or coconut milk at the end. It’s silky and indulgent.

• Add greens: Spinach, kale, or even arugula give it color and a fresh twist.

• Need more protein? Add cooked chicken, tofu, or even some sausage. It turns it into a full meal.

• Feeling spicy? A pinch of red pepper flakes or a dash of hot sauce does wonders.

• No orzo? No problem. Try ditalini, small shells, or even broken spaghetti.

• Top it off: Parmesan cheese or a squeeze of lemon juice right before serving—both take it up a notch.

What to Serve with Tomato Orzo Soup?

This soup is a star on its own, but if you want to make it a full meal (or just love carbs like I do), here’s what pairs perfectly:

• Crusty Bread: Because dipping is basically mandatory.

• Grilled Cheese: The ultimate comfort combo. Gooey, crispy perfection.

• Simple Salad: For balance, because we’re pretending to be healthy.

• Roasted Veggies: Carrots, broccoli, or Brussels sprouts make a great sidekick.

• Wine: Red or white, depending on your mood. I’ve tested both.

Frequently Asked Questions:

Can I use rice instead of orzo?
Yep! Just remember that rice takes longer to cook and might need a little extra broth.

Can I make this ahead of time?
Absolutely. Just keep the pasta separate until you’re ready to eat so it doesn’t soak up all the liquid.

How do I make it gluten-free?
Super easy—just use gluten-free orzo or another small gluten-free pasta. Everything else is naturally gluten-free.

This Tomato Orzo Soup is my kind of comfort food—simple, a little messy, and made with love (and probably some chaos). It’s one of those dishes that reminds me that food doesn’t have to be complicated to be good. Sometimes, all you need is a pot, a few pantry staples, and a little bit of warmth.

So the next time you’re tired, cold, or just need something to make your day a little better, make this soup. Pour it into a big bowl, curl up on the couch, and let it work its magic. And if you happen to eat the whole pot? Don’t worry, I’ve been there too. Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

Crock Pot Chicken Pot Pie

Succulent Slow Cooker Beef Tips in a Flavorful Onion and Mushroom Sauce

Creamy Pasta with Asparagus and Bacon

Tomato Orzo Soup

This Tomato Orzo Soup is a hearty, comforting dish made with chickpeas, garlic, mirepoix, tomato sauce, and smoked paprika. Simple, flavorful, and ready in under 30 minutes—perfect for a cozy meal.

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5 Servings

Ingredients

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• 2 tablespoons extra-virgin olive oil
• 3 cups fresh or frozen mirepoix onion, carrot, and celery mix; about 1 pound
• 1/4 teaspoon salt plus more to taste
• 1 tablespoon jarred minced garlic or 3 fresh garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Freshly ground black pepper to taste
• 1 quart 32 ounces vegetable broth
• 1 15-ounce can chickpeas drained and rinsed
• 1 15-ounce can tomato sauce
• 1/2 cup orzo pasta
• Minced fresh parsley for garnish (optional)

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Instructions

 

Sauté the Vegetables

1. In a medium-sized pot, heat the olive oil over medium heat. Add the mirepoix and 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, approximately 8 minutes.

Add Aromatics

1. Stir in the minced garlic, dried oregano, smoked paprika, and freshly ground black pepper. Continue cooking for 30 seconds, or until fragrant, ensuring the spices are evenly distributed.

Incorporate the Base Ingredients

1. Add the vegetable broth, chickpeas, and tomato sauce to the pot. Stir to combine. Cover the pot with a lid and bring the mixture to a boil over medium-high heat.

Cook the Orzo

1. Once boiling, add the orzo pasta and stir gently to prevent sticking. Reduce the heat to low, cover the pot, and allow the soup to simmer for 6 to 10 minutes, or until the orzo is cooked through and tender. Stir the soup occasionally during this stage to ensure even cooking and to prevent the pasta from settling at the bottom.

Season and Serve

1. Taste the soup and adjust the seasoning with additional salt and pepper, if needed. Ladle the soup into serving bowls and garnish with minced fresh parsley, if desired. Serve warm.

Notes

To make this Tomato Orzo Soup gluten-free, substitute the regular orzo with your preferred certified gluten-free orzo or small gluten-free pasta. Verify that the vegetable broth and all seasonings used are gluten-free. Adjust the cooking time as gluten-free pasta may require slightly less simmering.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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