Italian Orzo Spinach Soup Recipe

Introduction

This Italian Orzo Spinach Soup is a comforting, flavorful bowl packed with tender vegetables, hearty orzo pasta, and vibrant greens. It’s perfect for a cozy meal that’s easy to prepare and deliciously satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 6 cloves garlic, minced or pressed
• 1/2 teaspoon crushed red pepper flakes
• 6 to 8 cups chicken or vegetable stock
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 1/2 tablespoons Italian seasoning
• 1 cup (8 ounces) uncooked orzo pasta
• 2 large handfuls fresh baby spinach or kale
• Fine sea salt and freshly cracked black pepper, to taste
• Optional toppings: freshly grated Parmesan cheese, chopped fresh basil

Instructions

1. Step 1: Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes, stirring occasionally, until softened.
2. Step 2: Add the garlic and crushed red pepper flakes, and sauté for an additional 2 minutes, stirring frequently, until fragrant.
3. Step 3: Pour in the stock, add the fire-roasted diced tomatoes, and sprinkle in the Italian seasoning. Stir to combine and bring the mixture to a gentle simmer.
4. Step 4: Reduce the heat to medium-low to maintain the simmer. Stir in the uncooked orzo, cover the pot, and let the soup cook, stirring occasionally, until the orzo is just al dente.
5. Step 5: Stir in the fresh spinach or kale until wilted. Taste and adjust seasoning with salt and freshly cracked black pepper.
6. Step 6: Ladle the soup into bowls and top with freshly grated Parmesan cheese or chopped fresh basil if desired. Serve immediately.

Tips & Variations

• Use vegetable stock to make this soup vegan or vegetarian-friendly.
• Swap orzo for small pasta shapes like ditalini or acini di pepe if preferred.
• For a richer flavor, add a splash of white wine when sautéing the vegetables.
• Fresh herbs like thyme or oregano can be added alongside Italian seasoning for extra depth.
• If you like spice, increase the crushed red pepper flakes to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a little extra stock or water to loosen the soup if it has thickened. Heat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Add it towards the end of cooking and cook until heated through, but fresh spinach will give a better texture and flavor.

How do I prevent the orzo from sticking?

Stir the soup occasionally while the orzo cooks to prevent it from sticking to the bottom of the pot. Keeping a gentle simmer rather than a rapid boil also helps.

Italian Orzo Spinach Soup Recipe

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★★★★★

4.8 from 81 reviews

This Italian Orzo Spinach Soup is a hearty and comforting dish featuring tender orzo pasta, fresh baby spinach, and a flavorful blend of sautéed vegetables simmered in a savory tomato and herb broth. Perfect as a light lunch or a nourishing dinner, this soup combines classic Italian flavors with wholesome ingredients for a satisfying meal.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Soup Base

• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 6 cloves garlic, minced or pressed
• 1/2 teaspoon crushed red pepper flakes
• 6 to 8 cups chicken or vegetable stock
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 1/2 tablespoons Italian seasoning

Pasta and Greens

• 1 cup (8 ounces) uncooked orzo pasta
• 2 large handfuls fresh baby spinach or kale

Seasoning and Garnishes

• Fine sea salt and freshly cracked black pepper, to taste
• Optional: Freshly grated Parmesan cheese, chopped fresh basil

Instructions

1. Sauté the Vegetables: Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until the vegetables soften, stirring occasionally. Then add the minced garlic and crushed red pepper flakes and cook for another 2 minutes, stirring frequently until fragrant.
2. Simmer the Soup: Pour in 6 to 8 cups of chicken or vegetable stock. Add the fire-roasted diced tomatoes along with the Italian seasoning. Stir well to combine everything. Bring the soup to a gentle simmer, then reduce heat to medium-low to keep it at a steady simmer.
3. Cook the Orzo: Stir the uncooked orzo pasta into the simmering soup. Cover the pot with a lid and let it cook, stirring occasionally to prevent sticking, until the orzo is just al dente. This should take around 8 to 10 minutes; be careful not to overcook for best texture.
4. Add Spinach and Season: Stir in the fresh baby spinach or kale until the greens are wilted and tender. Taste and season the soup with fine sea salt and freshly cracked black pepper as needed.
5. Serve and Enjoy: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese or chopped fresh basil if desired. Serve immediately to enjoy its warm, comforting flavors.

Notes

• You can substitute kale for spinach or use a mix of both based on preference.
• Adjust the red pepper flakes to control the soup’s spiciness level.
• Use vegetable stock to keep the soup vegetarian or chicken stock for a richer flavor.
• For a heartier meal, add cooked chicken or beans.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: Italian soup, orzo soup, spinach soup, vegetable soup, healthy soup, vegetarian soup