This hearty Italian Orzo Soup is like a warm hug in a bowl! Packed with tiny pasta, lovely veggies, and tasty herbs, it’s sure to make your taste buds dance.
It’s perfect for chilly days or anytime you crave comfort. I often whip this up in a pinch, and it always hits the spot. Plus, the orzo is just so fun to chew!
Key Ingredients & Substitutions
Olive Oil: Olive oil is great for adding flavor and health benefits. You can substitute with avocado oil or even butter for a different taste. Personally, I love the richness olive oil brings!
Onion: A small onion gives a nice base flavor. If you don’t have one, shallots are a good substitute. They will add a lighter onion flavor that works well here.
Garlic: Fresh garlic is best for this soup. If you’re in a pinch, you can use garlic powder—just use about 1/4 teaspoon. But fresh really makes a difference!
Vegetable Broth: Use vegetable or chicken broth depending on your preference. For a lighter option, you can even use water. Homemade broth could add a nice touch if you have it!
Orzo Pasta: Orzo is fabulous in this soup, but if you don’t have it, any small pasta like ditalini or small shells will work. Quinoa is a gluten-free option too!
Spinach: Fresh spinach is delicious here, but you can swap in kale or even frozen spinach when fresh isn’t available. Just ensure to thaw and drain frozen spinach before using.
How Do You Get the Best Flavor from the Vegetables?
The key to incredible flavor in your soup lies in properly sautéing your vegetables. Taking the time to cook them until soft will enhance their natural sweetness.
- Start with a medium heat and add olive oil before tossing in onions, carrots, and celery.
- Stir frequently for about 5-7 minutes until vegetables are softened. This process builds the foundation of lovely flavors.
- When you add garlic, don’t cook it too long, just enough to release its aroma—about 1 minute, so it doesn’t burn.
Trust me, this technique will elevate your soup’s taste! Enjoy cooking!
How to Make Italian Orzo Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth (or chicken broth)
- 1 (14.5 oz) can diced tomatoes with juices
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme (optional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This delightful soup takes about 10 minutes of prep time and another 30 minutes to cook, so you’ll have it ready in about 40 minutes total. Perfect for a cozy meal any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook these wonderful veggies, stirring occasionally, until they soften up, which should take about 5-7 minutes. This will create a delicious base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and let it cook for about 1 minute until it’s nice and fragrant. Make sure not to let it burn, as burnt garlic can change the flavor!
3. Build the Soup Base:
Pour in the vegetable broth and the can of diced tomatoes (with all the juices). Add the dried basil, oregano, and thyme (if using). Give it all a good stir to combine everything, and we’re getting close!
4. Simmer for Flavor:
Bring the soup to a simmer. Let it cook for about 10 minutes so that all those flavors get to know each other nicely!
5. Cook the Orzo:
Now it’s time to add the orzo pasta. Continue to simmer the soup until the orzo is tender, which will take around 8-10 minutes. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
6. Add Spinach:
Once the orzo is cooked, stir in the chopped spinach. Allow it to cook just until it’s wilted, about 2 minutes. This adds a beautiful color and freshness to your soup!
7. Season to Taste:
Finally, taste your soup and add salt and freshly ground black pepper as desired. It’s just about ready!
8. Serve and Enjoy:
Serve the soup hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese if you’d like. Enjoy every comforting spoonful of your vibrant Italian Orzo Soup!
Perfect for sharing or enjoying solo, this soup is sure to be a favorite!
Can I Use Gluten-Free Orzo for This Recipe?
Absolutely! There are many gluten-free orzo options available made from rice, quinoa, or other gluten-free grains. Just follow the cooking instructions on the package since cooking times may vary slightly.
What Can I Substitute for Spinach?
If you don’t have spinach, kale is a fantastic alternative! Just make sure to remove the tough stems and chop it up. You can also use frozen spinach; just thaw and drain it before adding.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Add More Veggies?
Definitely! This soup is very flexible. Feel free to add zucchini, bell peppers, or even peas for additional flavor and nutrition. Just chop them into small pieces and add them during the sautéing step!
