This Italian Orzo Soup is a warm hug in a bowl! It’s filled with tender orzo pasta, vibrant veggies, and tasty herbs that make it super comforting and delicious.
On chilly days, I love making this soup. It’s quick to whip up and fills my kitchen with yummy smells. Plus, leftovers are perfect for lunches! 🍲
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing. If you’re out, you can use vegetable oil or avocado oil. They both work well but might change the flavor slightly. I enjoy the light taste of olive oil here!
Orzo Pasta: This tiny pasta is great in soups, but you can swap it with small pasta shapes like ditalini, or even rice! Just remember that cooking times may vary, so keep an eye on it.
Spinach: Fresh spinach gives this soup a lovely green color and added nutrients. If you can’t find it, kale or Swiss chard can be used as alternatives—just chop them smaller for quick wilting!
Broth: Vegetable or chicken broth gives a deep flavor, but feel free to use water if you’re in a pinch. Adding extra seasonings might help enhance the taste a bit!
How Do I Get the Best Flavor When Sautéing Vegetables?
Sautéing the vegetables is a key step in building flavor for your soup. Here’s how to do it right:
- Start with a hot pan. Heat the olive oil before adding the onions, carrots, and celery. This helps them cook evenly.
- Keep stirring regularly to avoid burning.
- Cook until they are soft and slightly golden, about 5-7 minutes. This brings out their natural sweetness which will make your soup taste amazing!
Taking these extra minutes to sauté will pay off in flavor! Happy cooking!
How to Make Italian Orzo Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Seasonings & Liquids:
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- 1/4 teaspoon red pepper flakes (optional)
- 1 (14-ounce) can diced tomatoes
- 6 cups vegetable or chicken broth
Pasta & Greens:
- 1 cup orzo pasta
- 2 cups fresh spinach, roughly chopped
Finishing Touches:
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This Italian Orzo Soup takes about 15 minutes to prep and 20 minutes to cook, so you’ll have a delicious meal ready in about 35 minutes! Perfect for busy weeknights or a cozy weekend lunch.
Step-by-Step Instructions:
1. Start Cooking the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion, diced carrots, and diced celery. Sauté these veggies for about 5-7 minutes until they become soft and fragrant.
2. Add Flavorful Ingredients:
Next, stir in the minced garlic, dried Italian seasoning, and red pepper flakes (if using). Cook this mixture for another minute to let the garlic release its aroma.
3. Combine with Liquids:
Pour in the diced tomatoes, including their juices, and the broth. Bring this mixture to a rolling boil—don’t rush; let it bubble for a good flavor!
4. Cook the Orzo:
Once boiling, lower the heat to a gentle simmer. Add the orzo pasta and cook uncovered for about 8-10 minutes, stirring occasionally, until the orzo is nice and tender.
5. Add the Spinach:
Now it’s time to stir in the chopped spinach. Let it cook for another 2 minutes until it wilts down and adds lovely color to your soup.
6. Season and Finish:
Go ahead and season your soup with salt and freshly ground black pepper according to your taste. Remember, taste as you go!
7. Serve it Up!
Remove the pot from heat and stir in the fresh parsley for that extra flavor. Serve the soup hot and sprinkle with grated Parmesan cheese if you like. Enjoy each warm spoonful!
This Italian Orzo Soup offers a wonderful blend of flavors and is sure to be a comfort food favorite!
Can I Use a Different Type of Pasta?
Absolutely! While orzo is traditional for this soup, you can substitute it with other small pasta shapes like ditalini or even shells. Just keep an eye on cooking times to ensure they’re cooked through.
Can I Make This Soup Vegetarian?
Yes! This recipe is already vegetarian as it uses vegetable broth. Just ensure that any cheese you add is also vegetarian if that’s important to you!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a little broth or water if it thickens too much.
Can I Freeze This Soup?
Yes, you can freeze it! Let the soup cool completely, then transfer it to freezer-safe containers. It should last up to 3 months. Thaw in the refrigerator overnight before reheating.