Spinach Orzo Soup stirs excitement, and it’s a delight to share this gem with you!
This go-to comfort food somehow manages to be both cozy and fresh at the same time.
The tiny orzo pasta swimming alongside vibrant spinach leaves creates the perfect balance of heartiness and nutrition.
Once you try this soup with its aromatic herbs and savory broth, your dinner rotation will never be the same.
The secret for making it absolutely irresistible awaits.
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Crushed red pepper flakes
- Chicken or vegetable stock
- Fire-roasted diced tomatoes
- Italian seasoning
- Orzo pasta
- Fresh baby spinach
- Salt
- Black pepper
- Parmesan cheese (optional)
- Fresh basil (optional)
Recommended Tools
Having the right kitchen tools on hand makes preparing Spinach Orzo Soup so much easier and more enjoyable. With these essential items in your kitchen arsenal, you can chop, simmer and serve this delicious soup without any unnecessary stress or mess.
- Large Soup Pot:
A spacious pot with high sides gives you plenty of room for sautéing vegetables and simmering your soup to perfection.
- Chef’s Knife:
Makes quick work of dicing onions, carrots, celery and mincing those six garlic cloves.
- Wooden Spoon:
Perfect for stirring your soup occasionally to prevent the orzo from sticking to the bottom of the pot.
- Measuring Cups:
Helps you add the precise amount of stock and orzo pasta for the perfect soup consistency.
- Cutting Board:
Provides a stable surface for prepping all your vegetables before they go into the pot.
- Pot Lid:
Essential for covering the pot while the orzo simmers to tender perfection.
Instructions
Let’s get cooking this amazing Spinach Orzo Soup! Grab your favorite pot and let’s make something delicious together.
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Toss in 1 small diced onion, 1 cup of diced carrots, and 1 cup of diced celery. Sauté these veggies until they’re soft and fragrant, which takes about 5-7 minutes. Your kitchen will already be smelling fantastic!
Now add 6 cloves of minced garlic and 1/2 teaspoon of crushed red pepper flakes. Cook for just 2 minutes – don’t let that garlic burn or it’ll taste bitter!
Pour in 6 to 8 cups of chicken or vegetable stock (depending on how brothy you like your soup), a 14-ounce can of fire-roasted diced tomatoes, and 1 1/2 tablespoons of Italian seasoning. Bring everything to a gentle simmer, then reduce the heat a bit.
Time for the star of the show! Add 1 cup of orzo pasta, cover the pot, and let it simmer until the orzo is al dente. Don’t forget to stir occasionally – nobody wants clumpy pasta!
Pro tip: Keep an eye on that orzo! It cooks faster than you might think, and overcooked orzo gets mushy real quick.
When the orzo is just right, stir in 2 large handfuls of fresh baby spinach and watch it magically wilt into the hot soup. Season with salt and black pepper to your taste buds’ delight.
Serve your creation piping hot in big bowls! Want to take it up a notch? Sprinkle some Parmesan cheese on top or add a few leaves of fresh basil. Trust me, your taste buds will thank you!
Pro Tips
For a quicker weeknight version of this Spinach Orzo Soup, prep the mirepoix (onions, carrots, and celery) ahead of time and store in the refrigerator for up to three days.
To prevent the orzo from becoming mushy, especially if you plan to have leftovers, consider cooking it separately and adding it to individual serving bowls rather than directly to the soup pot.
Substitutions & Variations
This hearty soup recipe can easily be customized to suit different dietary needs, flavor preferences or ingredient availability.
- Mediterranean Version: Swap the Italian seasoning for oregano and add kalamata olives, feta cheese and a squeeze of lemon juice before serving.
- Protein-Packed Option: Add 2 cups of shredded rotisserie chicken or 1 pound of Italian sausage browned before adding the vegetables.
- Gluten-Free Adaptation: Replace orzo with rice, quinoa or gluten-free small pasta and extend cooking time accordingly.
- Creamy Variation: Stir in 1/2 cup of heavy cream or coconut milk at the end of cooking for a richer texture.
- Legume Boost: Add 1 can of drained white beans or chickpeas with the broth for extra fiber and protein.
- Greens Swap: Replace spinach with kale, Swiss chard or arugula adjusting cooking time slightly for heartier greens.
Leftovers & Storage Tips
While this spinach orzo soup tastes incredible fresh off the stove, I’ve found it actually gets even better after a day or two in the refrigerator!
Store leftovers in airtight containers for up to 4 days. Just remember, the orzo will continue absorbing liquid, so you might need to add a splash of broth when reheating.
For longer storage, freeze portions in freezer-safe bags for up to 3 months!
Try Tonight – Pantry-Friendly
Spinach Orzo Soup
A hearty Italian-style soup featuring orzo pasta, vegetables, and fresh spinach in a flavorful broth.
- 1 tbsp olive oil
- 1 small onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 6 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 6 to 8 cups chicken or vegetable stock
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 1/2 tbsp Italian seasoning
- 1 cup orzo pasta
- 2 large handfuls fresh baby spinach
- Salt and black pepper to taste
- Optional: Parmesan cheese, fresh basil
- Heat olive oil in a large pot over medium-high heat.
- Sauté onion, carrots, and celery until softened, about 5-7 minutes.
- Add garlic and red pepper flakes; cook 2 minutes.
- Stir in stock, tomatoes, and Italian seasoning; bring to a simmer, reduce heat.
- Add orzo, cover, and simmer until al dente, stirring occasionally.
- Stir in spinach, season with salt and pepper.
- Serve hot, topped with Parmesan or basil if desired.
