Description
This Italian Orzo Spinach Soup is quick to make, packed with zesty Italian flavors, and wonderfully cozy—perfect for an easy, satisfying meal any day of the week.
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cloves garlic, minced or pressed
- 1/2 teaspoon crushed red pepper flakes
- 6–8 cups chicken or vegetable stock
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 1/2 tablespoons Italian seasoning
- 1 cup (8 ounces) 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 topping)
- Chopped fresh basil (optional topping)
Instructions
1. Heat olive oil in a large stockpot over medium-high heat. Add diced onion, carrots, and celery and sauté for 5–7 minutes, stirring occasionally, until softened.
2. Add the minced garlic and crushed red pepper flakes and sauté for about 2 minutes, stirring frequently, until fragrant.
3. Pour in the stock, add the fire-roasted diced tomatoes, and sprinkle in the Italian seasoning. Stir well to combine and bring the mixture to a gentle simmer.
4. Reduce heat to medium-low to maintain a steady simmer.
5. Stir in the uncooked orzo pasta. Cover the pot and cook, stirring occasionally to prevent sticking, until the orzo is just al dente.
6. Add the fresh spinach or kale and stir until wilted.
7. Taste the soup and season with fine sea salt and freshly cracked black pepper as needed.
8. Ladle into bowls and garnish with freshly grated Parmesan cheese and chopped basil if desired. Serve immediately.
Notes
Stir the soup occasionally while the orzo cooks to prevent it from sticking to the bottom of the pot.
If the soup thickens too much as it sits, add a splash of extra broth to loosen it.
Use vegetable stock to keep the soup fully vegetarian.
Fresh lemon juice can be added at the end for a brighter flavor.