I stole this recipe for Italian Orzo Spinach Soup from gimmesomeoven.com. This delicious soup is perfect for a chilly autumn dinner and easy enough to make for a weeknight. Onions, celery and carrots are sautéed in a large pot. Then garlic, stock, tomatoes and Italian seasoning is added to the pot. Next the broth is cooked for a few minutes before adding orzo. The soup cooks until the orzo is al dente. Lastly spinach, salt and pepper are adding to the soup before serving. This tasty soup can be served as meal or with a sandwich.

The ingredients for this recipe are: 1 tbsp olive oil, 1 small onion, 1 cup diced carrots, 1 cup diced celery, 6 garlic cloves, ½ tsp crushed red pepper flakes, 6 to 8 cups chicken or vegetable stock, 14 oz can fire-roasted diced tomatoes, 1 ½ tbsp. Italian seasoning, 1 cup (8 oz) uncooked orzo pasta, 2 large handfuls fresh baby spinach, salt and pepper

Heat the oil in a large stock pot over medium-high heat. The add onion, carrots and celery to the pot.

Sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.

Next add stock, diced tomatoes, Italian seasoning and stir to combine.

Continue cooking until the broth reduces to a simmer, then reduce to medium-low to maintain the simmer. Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally until the orzo is just barely al dente. Then stir the spinach into the soup. Taste and season with salt and black pepper, to taste.

Serve immediately with Parmesan cheese.

If you liked this recipe for Italian Orzo Spinach Soup then you can also try Sicilian Chicken Noodle Soup, Creamy Chicken Noodle Soup, Italian Sausage Soup with Orzo or Greek Style Beef and Orzo Stew.

Print

Italian Orzo Spinach Soup

Onions, celery and carrots are sautéed in a large pot. Then garlic, stock, tomatoes and Italian seasoning is added to the pot. Next the broth is cooked for a few minutes before adding orzo. The soup cooks until the orzo is al dente. Lastly spinach, salt and pepper are adding to the soup before serving.

Course Entree

Prep Time 5 minutes

Cook Time 30 minutes

Servings 6 people

Ingredients

• 1 tbsp olive oil
• 1 small onion peeled and diced
• 1 cup diced carrots
• 1 cup diced celery
• 6 garlic cloves minced
• ½ tsp crushed red pepper flakes
• 6 to 8 cups chicken or vegetable stock
• 14 oz can fire-roasted diced tomatoes
• 1 ½ tbsp. Italian seasoning
• 1 cup (8 oz) uncooked orzo pasta
• 2 large handfuls fresh baby spinach or kale
• Salt and pepper
• Topping: grated Parmesan cheese

Instructions

1. Heat the oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
2. Add stock, diced tomatoes, Italian seasoning and stir to combine. Continue cooking until the broth reduces to a simmer, then reduce to medium-low to maintain the simmer.
3. Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn’t stick to the bottom of the pot, until the orzo is just barely al dente.
4. Stir the spinach into the soup. Taste and season with salt and black pepper, to taste.
5. Serve immediately with Parmesan cheese.

Recipe Notes

Fresh spinach can be substituted with 10 oz frozen chopped spinach.