Name: Italian Orzo Spinach Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes with juices; 4 cups low-sodium vegetable broth; 1 cup orzo pasta; 2 cups fresh spinach, roughly chopped; Salt and black pepper to taste

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Introduction

This Italian Orzo Spinach Soup is a comforting and nutritious meal that comes together in just 30 minutes. Packed with tender orzo, fresh spinach, and a flavorful tomato broth, it’s perfect for a quick lunch or light dinner.

A white bowl filled with a brightly colored soup showing three visible layers: the bottom layer is a light orange broth, the middle layer consists of small pasta shapes and diced orange carrots, and the top layer has fresh spinach leaves and small pieces of red tomato scattered on the surface, with a few black pepper specks for texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, chopped

2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with juices

6 cups low-sodium vegetable broth
1 cup orzo pasta

3 cups fresh spinach
Salt and pepper, to taste

Instructions

Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion and minced garlic, sautéing until the onions are translucent, about 4–5 minutes.

Step 2: Stir in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a gentle boil.
Step 3: Add the orzo pasta to the pot. Reduce the heat to a simmer and cook according to the package instructions until al dente, usually about 8–10 minutes.
Step 4: About two minutes before the orzo is done, gently fold in the fresh spinach and cook until wilted.

Step 5: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes when sautéing the onions and garlic.
Substitute fresh spinach with kale or Swiss chard for a different green.

Add cooked chicken or beans to increase protein for a heartier soup.
Use gluten-free orzo or rice pasta for a gluten-free version.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Note that orzo may absorb some broth upon standing; add a little water or broth when reheating if needed.

How to Serve

A white bowl filled with three layers of food: the bottom layer is a bright orange soup, the middle layer has small yellow pasta pieces, and the top layer shows fresh green spinach leaves and small red tomato chunks with sprinkled black pepper. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Add it a few minutes earlier than fresh since it takes longer to heat through and wilt.

What other vegetables can I add to the soup?

You can include diced carrots, celery, or zucchini for extra texture and nutrition. Add them when sautéing the onions to soften before adding the broth.