This Italian Orzo Soup is a cozy bowl of goodness! With tiny pasta, fresh veggies, and a splash of herbs, it’s perfect for chilly days or when you need a warm hug in a bowl.
Honestly, who can resist a soup that’s both hearty and easy to make? I love adding a bit of cheese on top—because cheese makes everything better, right? 😄
Key Ingredients & Substitutions
Olive Oil: This gives a lovely flavor to the soup. If you’re out of olive oil, you can use vegetable oil or avocado oil instead. Each will slightly change the taste, but it will still be delicious!
Vegetables: Onions, carrots, and celery are classic in soups, but feel free to swap them out. Bell peppers, zucchini, or even green beans work great too. Use what you have on hand!
Broth: You can use either vegetable or chicken broth depending on your preference. Homemade is wonderful, but store-bought works just fine. For a lighter version, you can dilute bouillon cubes in water.
Spinach: Fresh spinach adds a nice touch of color and nutrients. If you don’t have spinach, kale or Swiss chard are good alternatives. Just chop them up and add them in at the same time.
Orzo Pasta: Orzo is a fantastic small pasta, but if you want to skip it, you could use rice or another small pasta like ditalini or small shells.
How Do I Get the Best Flavor from My Vegetables?
Sautéing your vegetables at the start is a key step that brings out their natural sweetness and flavors. Here’s how to do it right:
- Heat the olive oil in your pot over medium heat before adding the veggies.
- Add the onion first and let it cook for a couple of minutes until it starts to soften.
- Then, toss in the celery and carrots. Cooking these together allows their flavors to blend beautifully.
- Don’t rush! Take 5–7 minutes, stirring often, so they don’t stick and get too brown.
By taking your time with this step, your soup will have a depth of flavor that’s hard to resist!
Italian Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup orzo pasta
- 3 cups fresh spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delightful Italian Orzo Soup requires about 10 minutes for prep and around 20 minutes for cooking, making the total time around 30 minutes. Perfect for a weeknight dinner when you’re short on time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion, celery, and carrots. Sauté these vegetables together for about 5–7 minutes until they are softened and fragrant. Stir occasionally so they don’t stick to the bottom of the pot!
2. Add Garlic:
Next, add the minced garlic to the pot. Cook for another minute or so, until you can smell the wonderful aroma of garlic wafting through your kitchen. Be careful not to let it burn!
3. Combine the Broth and Tomatoes:
Pour in the broth and add the can of diced tomatoes along with their juice. Sprinkle in the dried oregano and basil, then stir everything together. Bring the mixture to a rolling boil—this is where the magic happens!
4. Cook the Orzo:
Once boiling, add the orzo pasta. Reduce the heat, so it’s gently simmering, and let it cook for about 8–10 minutes, or until the orzo is tender. Make sure to give it a stir occasionally to prevent sticking.
5. Add Spinach:
Now it’s time to add the fresh spinach. Fold it into the soup and let it cook for an additional 2 minutes until the spinach is nice and wilted. The soup should look vibrant and inviting!
6. Season to Taste:
Season your soup with salt and black pepper to taste. Adjust the flavors to match your preference—don’t be shy about tasting!
7. Serve It Up:
Using a ladle, fill bowls with this warming soup. If you’d like, sprinkle some grated Parmesan cheese and fresh parsley on top for that extra touch of flavor and presentation.
8. Enjoy:
Now, serve the soup hot and dig in! This Italian Orzo Soup is sure to bring comfort in every spoonful. Enjoy with some crusty bread or a light salad on the side!
What Can I Use Instead of Orzo?
No problem! If you don’t have orzo, you can substitute it with other small pasta shapes like ditalini, acini di pepe, or even use rice. Just adjust the cooking time as needed—rice usually takes a bit longer to cook!
Can I Freeze This Soup?
Absolutely! This soup freezes well. Just let it cool completely, then transfer it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or microwave.
How to Make This Soup Vegetarian?
This recipe is already vegetarian as it uses vegetable broth. If you want to make it vegan, just skip the cheese garnish or use a vegan cheese alternative! The soup will still be flavorful and hearty.
Can I Add Other Vegetables to the Soup?
Definitely! This is a versatile soup, so feel free to add other veggies like zucchini, bell peppers, or even peas. Just include them during the sauté step or add them with the broth, depending on how firm you want them to remain in the soup.
