October 14, 2025
Vegan Marry Me ‘Chicken’ and Orzo Soup
This Vegan Marry Me ‘Chicken’ and Orzo Soup is rich, creamy, and full of cozy, comforting flavors! Crispy golden tofu takes the place of chicken, simmered with orzo, sun-dried tomatoes, and vegan cream in a luscious tomato-parmesan broth. It’s everything you love about classic Marry Me Chicken, in a warm, spoonable form!
Table of Contents
why you’ll love this recipe step-by-step instructions tips and faqs more cozy soup recipesMarry Me ‘Chicken’ and Orzo Soup
If you thought Marry Me Chicken was swoon-worthy, wait until you try it in soup form. This Vegan Marry Me “Chicken” and Orzo Soup is creamy, cozy, and full of love at first bite. Golden tofu, sun-dried tomatoes, and tender orzo simmer together in a rich tomato-parmesan broth that’s both comforting and a little bit romantic! Perfect for chilly nights or when you just want something that feels extra special.
Grab a drink and let’s get to cookin’ the best Vegan Marry Me ‘Chicken’ and Orzo Soup!
Why You’ll Love This Recipe
✔ Comforting and Creamy: The vegan cream and parmesan melt into a silky tomato-garlic broth that’s pure comfort in a bowl.
✔ Protein-Packed: Crispy tofu adds that satisfying “chicken” texture without any meat.
✔ One Pot Wonder: From stovetop to table in about 30 minutes.
✔ Simple Ingredients: You only need pantry staples and a few seasonings (many of which I can find at discount stores such as Dollar Tree) to create something that tastes hearty and comforting!
✔ Delicious, Yet Easy: Cozy enough for a date night, easy enough for a weeknight.
How to Make Vegan Marry Me ‘Chicken’ and Orzo Soup
1. Crisp the Tofu:
In a bowl, toss cubed tofu with cornstarch, garlic powder, smoked paprika, salt, and pepper.
Heat 2 tablespoons of olive oil (or sun-dried tomato oil for extra flavor) in a Dutch oven. Pan-fry the tofu until golden brown and crispy on all sides, 8 to 10 minutes. Remove and set aside.
2. Sauté the Aromatics:
Add the remaining oil to the pot. Stir in the onion and chopped sun-dried tomatoes. Cook for 3 to 5 minutes, until onions are soft and translucent. Add tomato paste, minced garlic, Italian seasoning, and red chili flakes. Stir frequently until the tomato paste darkens, 1 to 2 minutes.
3. Build the Broth:
Whisk in the vegetable broth and bring to a boil. Add the orzo and browned tofu, reduce to a simmer, and cook for 8 to 12 minutes, stirring occasionally, until the orzo is tender.
4. Cream, Parmesan, and Spinach!
Reduce the heat to low. Stir in the vegan cream and parmesan until melted and smooth. Next, add the spinach (in batches if needed) and cook until just wilted.
Tips and FAQs
- Use sun-dried tomato oil: for an extra layer of rich, savory flavor.
- Don’t overcook the orzo: it continues to absorb broth as it sits.
- Room temperature cream: to prevent curdling when it hits the hot soup.
- Add spinach last: to keep it bright and tender.
- Storage tip: Refrigerate leftovers up to 4 days. Reheat with a splash of broth or plant-based milk to loosen the texture.
Can I make this gluten-free?
Swap the orzo for gluten-free pasta or rice (make sure to simmer each in the soup according to package directions), and ensure your vegan parmesan is GF-friendly.
Does this Vegan Marry Me ‘Chicken’ and Orzo Soup freeze well?
Yes. You can freeze up to 2 months. Reheat on the stove with extra broth to restore the creamy consistency.
More Cozy Soup Recipes
Love at First Bite
Creamy, hearty, and full of flavor, this Vegan Marry Me “Chicken” and Orzo Soup is giving everything you need for a cozy night. It’s simple to make and comforting, so whether you’re cooking for someone special or just giving yourself a little extra love, this is a recipe you’ll come back to again and again!
If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Vegan Marry Me ‘Chicken’ and Orzo Soup
Ingredients
- 1 (16-ounce) block of super firm tofu, cubed (or extra firm tofu, pressed, drained, and cubed)
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt and pepper
- 3 tablespoons olive oil, divided (I used the oil from a jar of sun-dried tomatoes)
- 1 medium white onion, diced
- ¾ cup sun dried tomatoes, drained and chopped
- 6 cloves fresh minced garlic
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon red chili flakes
- 7 cups vegetable broth
- ¾ cup uncooked orzo
- 1 cup vegan cream, at room temperature
- 1 cup vegan parmesan shreds, plus more for garnish
- 4 cups loosely packed baby spinach, washed
- Juice of 1 small lemon, (about ~1 tablespoon)
- Fresh minced parsley or basil, for garnish, optional
Instructions
- To prepare the tofu, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Heat 2 tablespoons of the olive oil in a pot or Dutch oven over medium heat and pan-fry the tofu until golden brown and crispy, about 8-10 minutes. Remove and set aside.
- Heat the remaining tablespoon of oil in the pot over medium heat.
- Once the oil is hot, add the onion and sun-dried tomatoes. Cook, stirring often, until the onions become translucent, 3 to 5 minutes.
- Add tomato paste and garlic, season with the Italian seasoning and red chili flakes, and continue to cook, stirring frequently, until the tomato paste turns a deep red, 1 to 2 minutes.
- Whisk in the broth and bring to a boil.
- Add the orzo and reserved tofu, and continue to simmer, stirring occasionally, until they’re tender and cooked through, 8 to 12 minutes.
- Reduce the heat to low and stir in the vegan cream and parmesan until smooth, 1 to 2 minutes.
- Stir in the spinach (you may need to add the spinach ion batches), until the spinach is just slightly wilted.
- Squeeze in the lemon juice, then taste and adjust seasonings, if necessary.
- Serve immediately with more parmesan and fresh minced basil. ENJOY!
