Tomato Spinach Rice Soup

This Tomato Spinach Rice Soup is cozy, vibrant, and so easy to make in just one pot. Tender rice, juicy tomatoes, fresh spinach, and rich savory broth — it’s simple, nourishing, and the kind of comforting bowl that just makes everything feel a little better.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 210kcal

Author Julia Maz

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
1 medium carrot, finely diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried oregano
4 medium fresh tomatoes, peeled and diced
8 cups vegetable broth
1 cup long-grain white rice, rinsed
5 cups fresh spinach, chopped
2 tbsp fresh parsley, chopped
1 tsp salt, or to taste
½ tsp black pepper, or to taste

US Customary - Metric

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and carrot, sautéing for about 4–5 minutes until soft and translucent.
2 tbsp olive oil, 1 medium yellow onion, diced, 1 medium carrot, finely diced
Stir in the minced garlic, tomato paste, and dried oregano. Cook for about 1 minute, stirring constantly, until fragrant and well combined with the veggies.
3 cloves garlic, minced, 2 tbsp tomato paste, 1 tsp dried oregano
Toss in the diced fresh tomatoes and cook for 3–4 minutes until they start to break down and release their sweet juices.
4 medium fresh tomatoes, peeled and diced
Pour in the vegetable broth and add the rinsed white rice. Bring to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 15–18 minutes until the rice is tender.
8 cups vegetable broth, 1 cup long-grain white rice, rinsed
Remove the lid, then stir in the salt, black pepper, fresh spinach, and chopped parsley. Simmer for just 1–2 minutes until the spinach is perfectly wilted. Ladle warm into bowls and serve!
5 cups fresh spinach, chopped, 2 tbsp fresh parsley, chopped, 1 tsp salt, or to taste, ½ tsp black pepper, or to taste

Video

Notes

🔀 Recipe Variations

🧆 Boost the protein — Stir in a can of rinsed chickpeas, white cannellini beans, or cooked green lentils along with the broth for an even heartier meal.

🥬 Switch the greens — Swap fresh spinach for chopped kale, Swiss chard, or tender baby arugula. If using sturdier greens like kale, simmer them for an extra 2–3 minutes.

🌾 Try different grains — Use brown rice, orzo pasta, or quinoa instead of white rice. Just keep in mind that brown rice will need roughly 35–40 minutes of simmering time.

🌶️ Add a little heat — Stir in ½ teaspoon of red pepper flakes or a pinch of smoked paprika along with the oregano for a cozy, warming kick.

🫙 Storage & Make-Ahead

🧊 Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4–5 days. The rice will continue to soak up the broth as it sits, turning the soup thicker and richer.

⏳ Make-ahead tip

If you plan to make this entirely in advance, cook the rice separately and stir it into individual portions right before serving. When reheating refrigerated leftovers on the stove or in the microwave, just add a splash of vegetable broth or water to bring back that perfect soupy consistency.

Nutrition