Chilly days call for a warm, comforting pot of soup simmering on the stove. When time is short but you crave something hearty and delicious, this Italian Orzo Spinach Soup is a go-to favorite!
Made with simple, everyday ingredients, this recipe is perfect for those “what’s-for-dinner” moments when the fridge feels bare. The combination of tender pasta, vibrant veggies, and a zesty tomato broth creates a soup that’s both satisfying and flavorful. Topped with freshly grated Parmesan, it’s a guaranteed crowd-pleaser.
What’s even better? This soup is endlessly adaptable! Swap in different veggies, greens, or even pasta shapes based on what you have. But don’t skimp on the garlic, Italian herbs, or that sprinkle of Parmesan—those are non-negotiable here in our house!
Ingredients
Here’s what you’ll need to bring this comforting soup to life:
- Vegetables: A classic mirepoix mix of onion, carrot, and celery.
- Seasonings: Minced garlic, crushed red pepper flakes, Italian seasoning, sea salt, and black pepper.
- Broth: Use either chicken or vegetable stock as the flavorful base.
- Diced Tomatoes: Fire-roasted, if available, for an extra depth of flavor.
- Orzo Pasta: Or substitute with your favorite pasta shape or even rice.
- Greens: Baby spinach or kale work beautifully here.
- Toppings: Freshly grated Parmesan and a sprinkle of fresh basil or herbs for garnish.
Instructions
- Prep the Base: In a large pot, sauté diced onion, carrot, and celery until softened. Add garlic, red pepper flakes, and Italian seasoning, cooking until fragrant.
- Build the Broth: Pour in the broth and diced tomatoes. Bring to a simmer.
- Cook the Pasta: Stir in the orzo and cook until tender, stirring occasionally to prevent sticking.
- Add Greens: Toss in spinach or kale just before serving, allowing them to wilt.
- Serve: Ladle into bowls and top generously with freshly grated Parmesan. Optional: add fresh basil or a drizzle of olive oil.
Tips for Success
- Add Extra Broth: If the orzo absorbs too much liquid while sitting, just stir in more broth before reheating.
- Customize Pasta: Any small pasta shape or rice can replace the orzo.
- Season Generously: Adjust the seasoning to taste, especially the Italian herbs and crushed red pepper.
- Don’t Skip the Parmesan: It adds a savory, umami boost to the soup!
Variations
- Add Protein: Try crumbled Italian sausage, shredded chicken, or plant-based sausage for a heartier meal.
- Extra Veggies: Toss in zucchini, bell peppers, green beans, or peas.
- Make It Gluten-Free: Swap in gluten-free pasta or rice.
- Vegan Option: Use vegetable stock and skip the Parmesan (or use a vegan alternative).
This Italian Orzo Spinach Soup is a timeless dish that’s simple, nourishing, and perfect for any occasion. Grab your ingredients and let’s make soup tonight!
Italian Orzo Spinach Soup
6
servings5
minutes25
minutes
This Italian Orzo Spinach Soup is quick to make, bursting with zesty Italian flavors, and incredibly cozy. Perfect for a satisfying meal any day of the week!
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
Directions
- Sauté the Vegetables
- 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. Add the garlic and crushed red pepper flakes, and sauté for an additional 2 minutes, stirring frequently, until fragrant.
- Simmer the Soup
- Pour in the stock, add the fire-roasted diced tomatoes, and sprinkle in the Italian seasoning. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low to maintain the simmer.
- Cook the Orzo
- Stir in the uncooked orzo. Cover the pot with a lid and let the soup simmer, stirring occasionally to prevent the orzo from sticking to the bottom, until the orzo is just al dente. Avoid overcooking to maintain the perfect texture.
- Add Spinach and Season
- Stir the fresh spinach or kale into the soup until wilted. Taste the soup and adjust seasoning with salt and black pepper as needed.
- Serve and Enjoy
- Ladle the soup into bowls and top with freshly grated Parmesan cheese or a sprinkle of chopped fresh basil, if desired. Serve immediately and enjoy!