Go Back
–+ servings
Italian Orzo Spinach Soup

Irresistible Italian Orzo Spinach Soup for Cozy Moments

This Italian Orzo Spinach Soup is a warm, comforting dish perfect for chilly nights, packed with hearty orzo pasta and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with any cooking oil
  • 1 medium White Onion Yellow onion works well if preferred
  • 2 medium Carrots Feel free to swap with parsnips
  • 2 stalks Celery Can be omitted for a simpler blend
  • 3 cloves Garlic Always use fresh for best taste
  • 1 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference
  • 6 cups Chicken or Vegetable Stock Homemade or store-bought is perfect
  • 1 can Fire-Roasted Diced Tomatoes Regular diced tomatoes can be used as a substitute
  • 1 tablespoon Italian Seasoning Substitute with oregano, basil, and thyme if unavailable
  • 1 cup Orzo Pasta Any small pasta can be swapped in for variety
  • 4 cups Baby Spinach or Kale Feel free to use other leafy greens
  • to taste Sea Salt Adjust to taste
  • to taste Black Pepper Adjust to taste
Optional Toppings
  • to taste Freshly Grated Parmesan Cheese Elevates flavor
  • to taste Chopped Fresh Basil Adds freshness and presentation

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced white onion and sauté for about 3–4 minutes until translucent and fragrant.
  2. Stir in 2 diced carrots and 2 stalks of diced celery, cooking for an additional 5 minutes until tender.
  3. Add 3 cloves of minced garlic and 1 teaspoon of crushed red pepper flakes. Cook for 1–2 minutes until fragrant.
  4. Pour in 6 cups of stock and 1 can of fire-roasted diced tomatoes. Stir and bring to a gentle simmer. Let it simmer for about 5 minutes.
  5. Add 1 cup of orzo pasta and cook for 8–10 minutes or until al dente, stirring occasionally.
  6. In the last minute of cooking, fold in 4 cups of baby spinach or kale and stir until just wilted.
  7. Season with sea salt and black pepper to taste. Ladle into bowls and top with Parmesan cheese and fresh basil if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 850mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 400IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For enhanced flavor, use fresh garlic and vegetables. Stir the orzo while cooking to prevent sticking. Adjust seasoning towards the end for a balanced flavor.

Tried this recipe?

Let us know how it was!