Print

Easy & Cozy Italian Orzo Spinach Soup

Close-up of steaming italian orzo spinach soup filled with orzo pasta, bright green spinach, and tomatoes in a dark pot.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple Italian Orzo Spinach Soup for a comforting, nourishing weeknight dinner. This recipe uses fresh ingredients and comes together quickly.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth (or chicken broth for non-vegetarian)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup orzo pasta
  • 5 ounces fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese (optional, for serving)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the diced tomatoes (with their juice), oregano, basil, and red pepper flakes, if using. Bring the mixture to a simmer.
  4. Stir in the orzo pasta. Cook according to package directions, usually about 8 to 10 minutes, stirring occasionally to prevent sticking.
  5. Once the orzo is tender, stir in the fresh spinach. Cook just until the spinach wilts, about 1 to 2 minutes.
  6. Taste the soup and season with salt and black pepper as needed.
  7. Serve the Italian Orzo Spinach Soup hot, topping each bowl with grated Parmesan cheese if desired.

Notes

  • For a heartier meal, you can add 1 cup of cooked shredded chicken or cooked Italian sausage when you add the broth.
  • If you prefer a thicker broth, cook the orzo for an extra minute or two, or let the soup rest off the heat for 5 minutes before serving.
  • This is a great make-ahead soup; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition