Italian Orzo Spinach Soup

The rich, aromatic broth of Italian Orzo Spinach Soup fills your kitchen with the comforting scents of herbs and garlic as it simmers on the stove. This hearty, vegetable-packed soup combines tender orzo pasta with vibrant spinach, fire-roasted tomatoes, and a medley of fresh vegetables in a savory broth that warms you from the inside out. Italian Orzo Spinach Soup delivers that perfect balance of nourishing vegetables and satisfying pasta in every spoonful. You’ll learn how to create a restaurant-quality soup with minimal effort that’s perfect for weeknight dinners, meal prep, or feeding a hungry crowd.

Why You’ll Love This Recipe

This Italian Orzo Spinach Soup is destined to become a favorite in your recipe collection for so many reasons. First, it strikes that perfect balance between hearty and healthy – substantial enough to serve as a complete meal yet packed with nutritious vegetables and leafy greens. The combination of textures is particularly satisfying – from the tender-firm bite of the orzo pasta to the silky spinach and the slight chew of diced vegetables.

The flavor profile is equally impressive, with the sweetness of carrots and onions complementing the umami notes from fire-roasted tomatoes and the aromatic Italian seasoning. The hint of heat from red pepper flakes adds just enough warmth without overpowering the other flavors.

Perhaps best of all, this Mediterranean-inspired spinach orzo soup comes together in just 30 minutes, making it perfect for busy weeknights. It’s also incredibly versatile – serve it as a starter course for an Italian dinner party or as a complete meal with some crusty bread on the side. The leftovers taste even better the next day, making this soup ideal for meal prep and lunch boxes.

Ingredients List for the Italian Orzo Spinach Soup

This Italian Orzo Spinach Soup showcases simple, fresh ingredients that come together to create incredible depth of flavor. The combination of aromatic vegetables, tender pasta, and vibrant greens creates a perfectly balanced soup that’s both satisfying and nourishing.

• 1 tablespoon olive oil
• 1 small white onion, peeled and diced
• 1 cup diced carrots
• 1 cup diced celery
• 6 cloves garlic, pressed or minced
• 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 (about 8 ounces) uncooked orzo pasta
• 2 large handfuls fresh baby spinach or kale
• Fine sea salt and freshly-cracked black pepper
• Optional toppings: freshly-grated Parmesan cheese and/or chopped fresh basil

Pro Tips

For the absolute best Italian Orzo Spinach Soup, keep these critical techniques in mind:

First, don’t rush the vegetable sauté. Those first 5-7 minutes developing flavor in the onions, carrots, and celery (the classic Italian soffritto) creates the foundation for your entire soup. Make sure they’re softened but not browned for the perfect flavor base.

Second, watch your orzo cooking time carefully. Orzo can quickly go from perfectly al dente to mushy, especially since it will continue cooking slightly in the hot broth even after your soup is done. Test it frequently and aim for pasta that still has a slight firmness to it – this ensures your leftover soup will maintain its texture even after refrigeration.

Lastly, add the spinach at the very end and just stir until wilted. Overcooking the greens will cause them to lose their vibrant color and nutritional value. The residual heat from the soup will perfectly wilt the spinach while maintaining its bright green appearance and nutrients. If using kale instead, you may need an extra minute of cooking time to properly soften the tougher leaves.

Instructions

Step 1: Heat oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.

Step 2: Add stock, diced tomatoes, Italian seasoning, and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.

Step 3: Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn’t stick to the bottom of the pot, until the orzo is just barely al dente. (Try to avoid overcooking the orzo!).

Step 4: Stir the spinach into the soup. Taste and season with salt and black pepper, to taste.

Step 5: Serve immediately, garnished with your favorite toppings, and enjoy!

Variations

This versatile Italian Orzo Spinach Soup can be easily customized to suit different tastes and dietary needs. For a protein-packed version, add 1-2 cups of shredded rotisserie chicken or 1 pound of browned Italian sausage when you add the stock. The savory meat flavors complement the vegetables beautifully and transform this soup into an even heartier meal.

For a gluten-free adaptation, simply substitute the orzo with rice, quinoa, or gluten-free small pasta shapes. Just adjust the cooking time accordingly – rice typically needs 15-20 minutes, while quinoa cooks in about 15 minutes.

Vegans can make this soup completely plant-based by using vegetable stock and skipping the Parmesan topping, or substituting it with nutritional yeast for a similar umami flavor. The robust vegetables and herbs ensure the soup remains flavorful even without dairy components.

Storage and Serving

Your Italian Orzo Spinach Soup can be refrigerated in an airtight container for up to 4 days. Keep in mind that the orzo will continue to absorb liquid as it sits, so when reheating, you may need to add a splash of additional broth or water to reach your desired consistency. The soup can also be frozen for up to 3 months, though the texture of the pasta may change slightly upon thawing.

For serving, pair this comforting orzo soup with a chunk of crusty Italian bread or garlic bread for dipping. A simple side salad with a lemon vinaigrette makes a perfect complement, creating a complete and satisfying meal. For a more substantial dinner, serve smaller portions of the soup as a starter before a main course of grilled chicken or fish.

For an extra special presentation, serve the hot soup in deep bowls with a generous sprinkle of freshly grated Parmesan, a drizzle of high-quality olive oil, and a scattering of chopped fresh basil or parsley.

FAQs

Can I make this soup ahead of time?
Yes! This orzo spinach soup actually develops even more flavor overnight. If making ahead, consider cooking the orzo separately and adding it to individual servings to prevent it from absorbing too much broth during storage.

Is this soup freezer-friendly?
While you can freeze this soup for up to 3 months, the orzo may become softer when thawed. For best results when freezing, slightly undercook the orzo and consider freezing the soup before adding the spinach, then add fresh spinach when reheating.

Can I use different vegetables?
Absolutely! Zucchini, bell peppers, and green beans all work well in this versatile Mediterranean soup. Add hardy vegetables with the carrots and celery, and more delicate vegetables in the last 5-10 minutes of cooking.

How can I make this soup creamier?
For a creamier version, stir in 1/2 cup of half-and-half or heavy cream just before serving, or top each bowl with a dollop of ricotta cheese.

What can I substitute for orzo?
Any small pasta works well, including stelline (little stars), ditalini, or even broken spaghetti. For a whole grain option, try farro or barley, though these will require longer cooking times.

Print