This cozy Italian Orzo Soup is like a warm hug in a bowl! Featuring tiny pasta, fresh veggies, and a flavorful broth, it’s perfect for chilly days or when you need a quick meal.
I love how easy it is to whip up! Just toss everything in one pot, and in no time, you’ve got a yummy dinner. Plus, it’s a great way to sneak in some extra veggies!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor to the soup. If you’re out, you can use vegetable oil or avocado oil instead. Both work well for sautéing.
Vegetables: The trio of onion, carrot, and celery is great for flavor. If you’re missing one, try using bell peppers or zucchini. You can also toss in whatever veggies you have on hand!
Orzo Pasta: This small pasta is perfect here, but if you need a gluten-free option, switch to rice or gluten-free pasta. Just adjust the cooking time as necessary.
Spinach: Fresh spinach is lovely, but you can use kale or frozen spinach if that’s what you have. Just make sure to thaw and drain frozen spinach well.
How Do I Properly Sauté Vegetables?
Getting the sauté right is crucial for a flavorful soup. Here’s how to do it:
- Heat the olive oil over medium heat in a large pot.
- Add your diced onions, carrots, and celery all at once to build a good base. Stir regularly for about 5-7 minutes until they soften.
- Add garlic and seasonings just before the vegetables are tender. This helps enhance their flavors without burning.
Remember, patience is key! Cooking on medium heat allows the veggies to caramelize slightly, making your soup even tastier.
How to Make Italian Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/4 teaspoon crushed red pepper flakes (optional for a little heat)
- 1 (14.5 oz) can diced tomatoes, with juices
- 6 cups vegetable or chicken broth
- 1 cup orzo pasta
- 3 cups fresh spinach, chopped
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
- Crusty bread (for serving)
How Much Time Will You Need?
This delicious Italian Orzo Soup will take about 10 minutes to prep and 20 minutes to cook, making a total of roughly 30 minutes from start to finish! It’s a quick and hearty dish that’s perfect for weeknights.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Cook these veggies, stirring occasionally, until they soften up—about 5 to 7 minutes.
2. Add Flavor:
Next, toss in the minced garlic, dried Italian seasoning, and crushed red pepper flakes (if you’re using them). Sauté for another minute until you can smell those yummy aromas!
3. Bring on the Liquids:
Pour in the can of diced tomatoes with all the juices and add the broth. Stir everything together and bring your mixture to a gentle boil.
4. Cook the Orzo:
Once boiling, add the orzo pasta. Reduce the heat to a simmer, uncovered. Let it cook for about 8 to 10 minutes, or until the orzo is tender but has a little firmness left in it.
5. Add the Greens:
Stir in the chopped spinach and cook for about 2 more minutes, just until the spinach is wilted.
6. Season and Serve:
Give your soup a taste and add salt and freshly ground black pepper as you like. Now it’s time to ladle the soup into bowls. Garnish with a sprinkle of fresh parsley and, if you like, some grated Parmesan cheese.
7. Enjoy!
Serve the soup hot alongside crusty bread for dipping, and enjoy a comforting meal any day of the week!
Can I Use Different Types of Pasta?
Absolutely! While orzo is traditional for this soup, you can substitute it with smaller pasta shapes like ditalini, mini shells, or even gluten-free pasta. Just keep an eye on the cooking time to ensure it doesn’t get mushy.
Can I Freeze Italian Orzo Soup?
Yes, you can freeze this soup! Just let it cool completely before transferring it to airtight containers or freezer bags. It will keep well for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stovetop, adding a little extra broth as needed.
What Are Some Good Substitutes for Spinach?
If you don’t have fresh spinach, you can use kale, Swiss chard, or even frozen spinach as a substitute. If using frozen spinach, make sure to thaw and drain it thoroughly before adding it to the soup.
How Do I Make This Soup Vegetarian?
This recipe is already vegetarian if you use vegetable broth! Just be sure to check that any additional ingredients, like optional cheese, align with your dietary preferences.
