Orzo pasta soup captures the essence of comfort food that warms from the inside out.
The tiny rice-shaped pasta soaks up all those savory flavors while swimming alongside colorful veggies in a herb-infused broth.
Once anyone tries this simple yet satisfying soup, it becomes a go-to dinner on chilly evenings.
Ready to discover how easy it is to whip up this bowl of happiness?
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Garlic cloves
- Chicken or vegetable broth
- Fire-roasted diced tomatoes
- Orzo pasta
- Dried thyme
- Dried oregano
- Dried rosemary
- Spinach
- Salt
- Pepper
Recommended Tools
Making a delicious Orzo Pasta Soup becomes much easier when you have the right tools in your kitchen. These must-have items will help you prep ingredients, simmer the broth and create a perfect soup with minimal fuss and maximum flavor.
- Dutch Oven:
A large, heavy-bottomed pot that distributes heat evenly for sautéing vegetables and simmering the soup to perfection.
- Chef’s Knife:
Essential for dicing onions, slicing carrots, chopping celery and mincing garlic with precision and speed.
- Cutting Board:
Provides a stable surface for all your vegetable prep work without damaging your countertops.
- Wooden Spoon:
Perfect for stirring the soup as it simmers and preventing the orzo from sticking to the bottom of the pot.
- Measuring Cups:
Helps you add the exact amounts of broth, orzo pasta and other ingredients for consistent results every time.
- Soup Ladle:
Makes serving your finished Italian orzo soup much cleaner and easier than using regular spoons.
Instructions
Ready to make a delicious pot of Italian-inspired goodness? Let’s dive right in!
First, grab your soup pot and heat 2 tablespoons of olive oil over medium heat. Toss in your diced medium onion and sauté until it becomes soft and translucent – about 3-4 minutes. Your kitchen will start smelling amazing already!
Now add 1 cup of sliced carrots, 1 cup of diced celery, and 3 minced garlic cloves to the pot. Cook this veggie mixture for another 3 minutes until everything starts to soften. Don’t worry if your knife skills aren’t perfect – rustic cuts add character!
Pour in 8 cups of chicken or vegetable broth (your choice!) and a 14-ounce can of fire-roasted diced tomatoes. These tomatoes are game-changers, trust me! Sprinkle in your herbs – ½ teaspoon dried thyme, ¼ teaspoon dried oregano, and ¼ teaspoon dried rosemary. Bring this beautiful mixture to a simmer.
Time for the star of the show! Add 1½ cups of orzo pasta to the simmering broth and let it cook for about 10 minutes until it’s perfectly al dente. Keep an eye on it – nobody likes mushy pasta!
Finally, stir in 4 cups of loosely packed spinach and watch the magic happen as it wilts down in just 1-2 minutes. Season with salt and pepper to your taste buds’ delight!
Serve your soup while it’s warm, and don’t forget to taste it one last time before serving – sometimes it needs that final pinch of salt or herbs to make it sing! Want to take it up a notch? Sprinkle some grated Parmesan or fresh chopped parsley on top!
Pro Tips
For quicker meal prep on busy weeknights, pre-chop your onions, carrots, and celery up to three days ahead and store them in airtight containers in the refrigerator until you’re ready to make the soup.
Substitutions & Variations
This classic Italian Orzo Soup can be easily customized with a few ingredient swaps or additions that transform the dish while maintaining its comforting essence.
- Mediterranean Version: Replace the spinach with kale, add kalamata olives and finish with crumbled feta cheese instead of Parmesan for a Greek-inspired twist.
- Protein-Packed Option: Add 2 cups of shredded rotisserie chicken or 1 can of drained white beans for extra protein and heartiness.
- Gluten-Free Adaptation: Substitute the orzo with quinoa or rice and adjust cooking time accordingly until the grain is tender.
- Spicy Variation: Add 1/4 teaspoon red pepper flakes with the herbs and garnish with fresh lemon zest to create a soup with gentle heat and brightness.
- Seasonal Twist: Swap vegetables based on what’s in season – try zucchini and bell peppers in summer or butternut squash and kale in fall.
Leftovers & Storage Tips
Although freshly made orzo soup tastes incredible, I’ve found that the flavors actually deepen and intensify overnight in the refrigerator, making leftovers something to look forward to!
Store your soup in airtight containers for up to 5 days. The orzo will continue absorbing liquid, so don’t be afraid to add a splash of broth when reheating.
For longer storage, freeze portions in freezer-safe bags for up to 3 months!
Weekend Dinner Perfection
Italian Orzo Soup
A hearty, vegetable-packed orzo soup with fire-roasted tomatoes and fresh spinach.
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 3 garlic cloves, minced
- 8 cups chicken or vegetable broth
- 1 (14 oz) can fire-roasted diced tomatoes
- 1½ cups orzo pasta
- ½ tsp dried thyme
- ¼ tsp dried oregano
- ¼ tsp dried rosemary
- 4 cups loosely packed spinach
- Salt and pepper to taste
- Sauté onion in olive oil until soft.
- Add carrots, celery, garlic; cook 3 more minutes.
- Add broth, tomatoes, herbs; bring to simmer.
- Stir in orzo; simmer 10 minutes until al dente.
- Add spinach; cook 1–2 minutes until wilted.
- Season with salt, pepper, and extra herbs if desired.
