Italian Orzo Spinach Soup Recipe
If you’re looking for a soul-soothing meal that is as simple to make as it is heartwarming, Italian Orzo Spinach Soup will quickly become your new favorite. Imagine a bowl brimming with tender orzo pasta, vibrant carrots, leafy spinach, and a broth bursting with Italian herbs. This comforting, vegetarian soup stands out for its rich flavor, quick cooking time, and healthy, fresh ingredients. Whether you’re craving a light lunch or planning a family dinner, Italian Orzo Spinach Soup wraps you in that homemade coziness you adore.
Ingredients You’ll Need
Making Italian Orzo Spinach Soup couldn’t be easier, and every ingredient here truly has a starring role. From the sweetness of carrots to the savory notes of dried herbs, each piece brings its own magic, ensuring incredible flavor and stunning color in every bite.
- Olive oil: Adds richness and helps bring out the flavors of the aromatics as they sauté.
- Yellow onion: Delivers a gentle sweetness and savory depth to the soup base.
- Carrots: Brightens the bowl with color and a natural hint of sweetness.
- Celery: Gives the classic, comforting taste that’s essential to many Italian soups.
- Garlic cloves: Infuses the broth with a warm, unmistakable aroma.
- Dried oregano: Lends the signature earthy undertone found in many Italian dishes.
- Dried basil: Adds a subtle sweetness and fantastic Italian flavor.
- Dried thyme: Rounds out the herb blend with a touch of woodsy complexity.
- Crushed red pepper flakes (optional): Offers a gentle kick of heat for those who like a bit of spice.
- Vegetable broth: Creates the flavorful, wholesome foundation of your soup.
- Diced tomatoes (canned): Adds body, tang, and lovely pops of tomato in every spoonful.
- Orzo pasta: The star of Italian Orzo Spinach Soup, making every bite hearty and satisfying.
- Fresh baby spinach: Brings a nutritious punch and gorgeous green color.
- Salt and black pepper: Essential for seasoning, bringing out the best in every ingredient.
- Parmesan cheese (for garnish): Sprinkled on top, it adds a salty, umami finish that melts into the hot soup.
- Fresh parsley (for garnish): A sprinkle of parsley gives a fresh, bright final touch.
How to Make Italian Orzo Spinach Soup
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large soup pot over medium heat. Add your diced onion, carrots, and celery, and cook for about five minutes, stirring occasionally. This step builds the irresistible aromatic base that sets the stage for the soup’s flavor depth. Don’t rush it—the longer the veggies have to soften and mingle, the more flavorful your Italian Orzo Spinach Soup will be.
Step 2: Add Garlic and Herbs
Once your veggies have softened, toss in the minced garlic along with dried oregano, basil, thyme, and if you like a hint of spice, the crushed red pepper flakes. Let everything cook together for just a minute until you get that fragrant burst of Italian goodness wafting up—just be careful not to let the garlic burn!
Step 3: Build the Broth
Pour in the vegetable broth and add the can of diced tomatoes (don’t drain them, the juices add even more flavor). Give everything a big stir, crank the heat to bring the soup to a gentle boil, and prepare to wow your kitchen with the irresistible aroma of simmering herbs and veggies.
Step 4: Stir in the Orzo
Once your soup is bubbling, stir in the orzo pasta. Reduce the heat to medium-low and let the soup gently simmer for about ten minutes. The orzo will swell and soften, thickening the broth and making each spoonful more satisfying.
Step 5: Add Spinach and Season
Toss in the fresh baby spinach and let it wilt—about two to three minutes is plenty. Finish by seasoning with salt and black pepper to taste. This final pop of green not only makes your Italian Orzo Spinach Soup beautiful, but it boosts the nutrition, too.
Step 6: Serve and Garnish
Ladle the soup into bowls and finish with a generous sprinkle of freshly grated Parmesan cheese and a little chopped parsley. The cheese melts into the broth, adding a luscious, savory note that ties everything together.
How to Serve Italian Orzo Spinach Soup
Garnishes
Garnishes bring your soup to life, so don’t skip them! I love showering each serving with snowy Parmesan and a scattering of fresh parsley for that restaurant-worthy touch. For extra flavor, add a swirl of good olive oil, or even a pinch of lemon zest if you like a citrusy pop.
Side Dishes
A basket of crusty bread is a classic companion—perfect for dunking into every last drop of broth. Italian Orzo Spinach Soup also pairs nicely with a simple green salad dressed in balsamic vinaigrette or a platter of roasted vegetables. If you want to make it a heartier meal, serve alongside a gooey grilled cheese, or a classic Caprese salad.
Creative Ways to Present
If you’re hosting, try serving this soup in small mugs or cups for an appetizer at a dinner party. It’s also beautiful ladled into shallow bowls and finished with a handful of microgreens or a dollop of pesto swirled on top. For an elegant family dinner, set up a “garnish bar” so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Italian Orzo Spinach Soup keeps incredibly well for a few days in the fridge. Simply transfer leftovers to an airtight container once cooled. The flavors even deepen over time, making reheated servings somehow taste even better the next day!
Freezing
If you want to freeze this soup, prepare it up to the point just before you add the spinach and orzo. Cool the soup, transfer to freezer containers, and freeze for up to three months. When ready to eat, thaw and gently reheat, then stir in the orzo and spinach and simmer until tender and wilted. This way, the pasta keeps its lovely texture.
Reheating
Warm leftovers in a saucepan over low to medium heat, stirring occasionally to keep the orzo from sticking. If the soup has thickened in the fridge, add a splash of water or broth to loosen it up. Top with fresh Parmesan and parsley after reheating for that just-made flavor.
FAQs
Can I use a different pasta instead of orzo?
Absolutely! While orzo gives the soup its signature texture, you can swap in other small pasta shapes like ditalini, pastina, or even small shells if that’s what you have on hand.
Is this soup vegan?
Italian Orzo Spinach Soup is vegetarian as written, but to make it fully vegan, just skip the Parmesan garnish or use your favorite plant-based alternative. The rest of the ingredients are naturally vegan-friendly!
Can I add protein to this soup?
Definitely. Stir in cooked shredded chicken or a can of drained white beans for extra heartiness and protein. Both options are delicious, and they blend right in with the flavors of the soup.
Will the soup get too thick as it sits?
It’s normal for the orzo to absorb more liquid as the soup rests. If you find it a bit thick upon reheating, simply add a bit more vegetable broth or water until you reach your preferred consistency.
Can I use frozen spinach instead of fresh?
Yes, frozen chopped spinach works well! Thaw it and squeeze out any excess water before adding to the soup. This shortcut can make Italian Orzo Spinach Soup even more convenient for busy weeknights.
Final Thoughts
I can’t recommend Italian Orzo Spinach Soup enough—few recipes check every box for flavor, nutrition, and ease like this one does. Make it for yourself, share it with friends, or double the batch for a cozy night in. Once you try it, you’ll find yourself looking forward to making it again and again!
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Italian Orzo Spinach Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Italian Orzo Spinach Soup is a comforting and flavorful vegetarian soup that is easy to make. Packed with veggies, orzo pasta, and aromatic herbs, this soup is perfect for a cozy night in.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 3/4 cup uncooked orzo pasta
- 4 cups fresh baby spinach
- Salt and black pepper to taste
For garnish:
- 1/4 cup freshly grated Parmesan cheese
- Fresh chopped parsley
Instructions
- Heat the olive oil: In a large pot over medium heat, add the olive oil.
- Sauté vegetables: Add onion, carrots, and celery; sauté until softened.
- Add seasonings: Stir in garlic, oregano, basil, thyme, and red pepper flakes.
- Add broth and tomatoes: Pour in vegetable broth and diced tomatoes; bring to a boil.
- Cook orzo: Stir in orzo; simmer until tender.
- Add spinach: Mix in fresh spinach; cook until wilted.
- Season and serve: Season with salt and pepper; ladle into bowls, garnish with Parmesan and parsley.
Notes
- For extra protein, consider adding cooked shredded chicken or white beans.
- For a healthier option, use whole wheat orzo.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
