There’s something deeply comforting about a warm bowl of soup simmering on the stove—especially when it’s filled with wholesome ingredients and fragrant herbs. Italian Orzo Spinach Soup is one of those recipes that feels both nourishing and satisfying, perfect for chilly evenings, busy weeknights, or anytime you crave something light yet hearty.
Inspired by classic Italian flavors, this soup combines tender vegetables, fire-roasted tomatoes, aromatic garlic, and Italian seasoning in a savory broth. Orzo pasta adds body and comfort, while fresh spinach or kale brings color, freshness, and balance. It’s the kind of soup that tastes like it’s been cooking all day, even though it comes together surprisingly quickly.
What makes this soup especially appealing is its flexibility. It can be made with chicken or vegetable stock, adapted for vegetarian diets, and finished simply or dressed up with Parmesan and fresh basil. Whether served as a starter or a main dish with crusty bread, this Italian-inspired soup delivers warmth, flavor, and simplicity in every spoonful.
Recipe Overview
Italian Orzo Spinach Soup is a hearty yet light soup made with classic mirepoix vegetables, garlic, fire-roasted tomatoes, tender orzo pasta, and leafy greens. Simmered in a flavorful broth and seasoned with Italian herbs, it’s a one-pot meal that’s comforting, nutritious, and easy to prepare.
Ingredients & Instructions
This soup relies on simple pantry staples and fresh vegetables, layered together for maximum flavor.
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cloves garlic, minced or pressed
- ½ teaspoon crushed red pepper flakes
- 6–8 cups chicken or vegetable stock
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1½ tablespoons Italian seasoning
- 1 cup uncooked orzo pasta
- 2 large handfuls fresh baby spinach or kale
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
- Freshly grated Parmesan cheese, optional
- Chopped fresh basil, optional
Step-by-Step Instructions
1. Sauté the Vegetables
Heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrots, and celery, stirring occasionally. Cook for about 5–7 minutes, until the vegetables soften and the onion becomes translucent. This step builds the soup’s flavor base.
2. Add Garlic and Heat
Stir in the garlic and crushed red pepper flakes. Cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
3. Build the Broth
Pour in the stock, then add the fire-roasted diced tomatoes and Italian seasoning. Stir well and bring the soup to a gentle simmer. Let it simmer uncovered for 5 minutes to allow the flavors to blend.
4. Cook the Orzo
Stir in the orzo pasta, cover the pot, and let the soup simmer. Stir occasionally to prevent the pasta from sticking to the bottom. Cook until the orzo is tender, about 8–10 minutes.
Tip: Orzo continues to absorb liquid as it sits, so keep an eye on the consistency and add more stock if needed.
5. Add the Greens
Once the orzo is cooked, stir in the spinach or kale. Cook just until wilted, about 1–2 minutes. This keeps the greens vibrant and fresh.
6. Season and Serve
Season with salt and black pepper to taste. Ladle the soup into bowls and finish with freshly grated Parmesan cheese and chopped basil, if desired.
Serve hot and enjoy.
Cooking Tips & Variations
This soup is wonderfully adaptable and easy to customize.
1. Make It Vegetarian or Vegan
- Use vegetable stock instead of chicken stock.
- Skip the Parmesan or replace it with a dairy-free alternative.
2. Add Protein
- Stir in shredded rotisserie chicken, Italian sausage, or white beans for extra heartiness.
- Chickpeas or cannellini beans work especially well with the Italian flavors.
3. Switch the Greens
- Baby spinach cooks quickly and stays tender.
- Kale adds more texture—remove thick stems and chop finely for best results.
4. Boost the Flavor
- Add a splash of lemon juice at the end for brightness.
- A pinch of smoked paprika or extra red pepper flakes adds warmth and depth.
5. Control the Texture
- For a brothier soup, add extra stock.
- For a thicker soup, reduce the liquid slightly or let it rest before serving.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Orzo absorbs liquid over time, so add a bit of broth or water when reheating.
Freezing
- For best results, freeze the soup before adding the orzo, then add freshly cooked pasta when reheating.
- If freezing fully prepared soup, expect a thicker texture after thawing.
Serving Suggestions
This soup pairs beautifully with:
- Crusty Italian bread or garlic toast
- A simple green salad with vinaigrette
- Grilled cheese or panini sandwiches
Italian Orzo Spinach Soup is proof that simple ingredients can create deeply comforting food. With its fragrant herbs, tender pasta, and fresh greens, this soup strikes the perfect balance between hearty and light. It’s easy enough for weeknights, elegant enough for guests, and flexible enough to suit nearly any diet.
Whether you’re craving warmth, nourishment, or a taste of Italian-inspired comfort, this soup delivers every time. One pot, big flavor, and plenty of cozy satisfaction—exactly what a great soup should be.
FAQs
1. Can I make this soup ahead of time?
Yes. The flavor improves over time, but you may need to add extra broth when reheating.
2. Can I use a different pasta?
Absolutely. Small pasta shapes like ditalini or small shells work well.
3. Is this soup healthy?
Yes. It’s packed with vegetables, leafy greens, and can be made lighter with vegetable stock.
4. How do I keep orzo from getting mushy?
Cook just until tender and avoid overcooking. Add extra broth if reheating.
5. Can I freeze this soup?
Yes, but for best texture, freeze without the pasta and add it fresh when reheating.
Italian Orzo Spinach Soup made with vegetables, fire-roasted tomatoes, tender orzo, and fresh greens. A cozy, flavorful one-pot soup perfect for any season.
