Make this simple Italian Orzo Spinach Soup for a comforting, nourishing weeknight dinner. This recipe uses fresh ingredients and comes together quickly.
Author:miasmeals
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
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
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.
Add the minced garlic and cook for 1 minute until fragrant.
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.
Stir in the orzo pasta. Cook according to package directions, usually about 8 to 10 minutes, stirring occasionally to prevent sticking.
Once the orzo is tender, stir in the fresh spinach. Cook just until the spinach wilts, about 1 to 2 minutes.
Taste the soup and season with salt and black pepper as needed.
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.