Make a big pot of Italian Orzo Spinach Soup (delicious and easy to make), with pasta, spinach, Italian spices, and diced tomatoes in 30 minutes!
We’ve had some stormy, windy, and rainy weather in Oregon lately, so I decided to make a big pot of Italian Orzo Spinach Soup for dinner! The soup sounded so scrumptious, comforting, and WARM on a wet, cold, and blustery day! It was wonderful (the soup, NOT the weather).
I found the recipe while searching Pinterest and decided to give it a try! Glad I did, because this was a very delicious meal, PLUS we had great leftovers for our family!
Italian Orzo Spinach Soup is extremely easy to prepare! It also can be ready in about 30 minutes, which is fairly “do-able” on a busy night, after a long day!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Italian Orzo Spinach Soup
In a large soup pot, heat olive oil until very hot (on medium-high heat). Add diced onion, and sauté it, stirring occasionally for about 4-5 minutes. The onion will become translucent in color and soften.
Add the diced carrots and celery to the onions, then add the minced garlic. Stir to combine, then cook the veggies, stirring occasionally for another 3-4 minutes.
Cook The Italian Orzo Spinach Soup
Add chicken stock, canned diced tomatoes, the orzo pasta, thyme, oregano, and rosemary. Stir all the ingredients together and bring the soup to a boil. Reduce heat to Low, then let the Italian orzo spinach soup cook on a low simmer, uncovered, for 10-12 minutes.
The pasta should be al dente when it is finished cooking. Be sure to stir the soup occasionally, scraping the bottom, to make sure the pasta doesn’t stick to the pot.
Add the fresh spinach to the hot soup. Stir to incorporate into the soup, then cook for 2 minutes. The spinach will wilt as it cooks in the soup.
This is what the Italian orzo spinach soup will look like when it’s done! The spinach will be wilted, and the orzo pasta will have greatly expanded in size.
Time To Serve This Delicious Soup!
All that is left to do before serving is to taste test the soup. Season the soup with salt and pepper, to taste. To serve, ladle this delicious Italian orzo spinach soup into individual serving bowls.
Top each bowl of soup with grated Parmesan cheese, for even better flavor! Serve and enjoy a hot bowl of delicious, homemade Italian orzo spinach soup!
See how simple that was? In no time at all and with minimal effort, you can enjoy a big pot of Italian orzo spinach soup on a cold day! The leftovers are wonderful, as well.
This would be a great soup to have for lunch with a side salad. YUM. I hope you will consider making this Italian orzo spinach soup, and I’m sure I will be making it again! Thank you for stopping by today, and please come back soon for more family-friendly recipes!
Looking For More SOUP Recipes?
You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of great soup recipes you’ll enjoy, including:
- Hearty Minestrone Soup
- Creamy Avgolemono Soup
- Mom’s Old-Fashioned Chili
- Cream of Asparagus Soup
- Easy Lentil Minestrone (meatless)
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Recipe Source: http://www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 2 Tablespoons olive oil
- 1 small white onion (diced)
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic (minced)
- 6 cups chicken OR vegetable stock
- 1 can (14 ounces) fire-roasted diced tomatoes OR regular diced tomatoes
- 1½ cups orzo pasta (uncooked)
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- 4 cups fresh baby spinach leaves (loosely packed)
- Salt and pepper , to taste
- Grated Parmesan cheese (for garnish)
- In a large soup pot, heat olive oil until very hot (on medium-high heat). Add diced onion, and sauté it, stirring occasionally for about 4-5 minutes. The onion will become translucent in color and soften.
- Add the diced carrots and celery, then add minced garlic. Stir to combine, then cook, stirring occasionally for another 3-4 minutes.
- Now add your chicken stock, canned diced tomatoes, the orzo pasta, thyme, oregano, and rosemary. Stir all the ingredients together, then bring to a boil. Reduce heat to Low, then let the soup cook on a low simmer, uncovered, for 10-12 minutes. When done, pasta should be al dente. Stir soup occasionally, scraping the bottom, to make sure pasta doesn't stick to the pot.
- Add the fresh spinach to the hot soup. Stir to incorporate into the soup, then cook for 2 minutes.
- Taste test soup. Season with salt and pepper, then ladle soup into individual serving bowls. Top each bowl of soup with grated Parmesan cheese, for even better flavor! Serve and enjoy!
Here’s one more to pin on your Pinterest boards!