Italian Orzo Soup With Spinach And Tomatoes
Orzo, spinach, tomatoes, onion, garlic, and more… this comforting Italian Orzo Soup With Spinach And Tomatoes is sure to keep you warm in the colder weather ahead!
WHAT IS ORZO?
Orzo is a thin pasta that is oval or rice-shaped. In Italy, orzo is often called pastina or “little pasta.” While orzo is frequently used in soups, you can also cook it and toss it with a little olive oil, butter, and parmesan for a simple and delicious pasta meal!
ALL ABOUT THIS ITALIAN ORZO SOUP
With the colder weather coming out in full force, I’m finding myself wanting soup more often than not. This Italian Orzo Soup is one of my favorite soup recipes ever. It’s simple, satisfying, and easy to make!
WHAT YOU NEED TO MAKE ITALIAN ORZO SOUP
EQUIPMENT
- Knife
- Cutting board
- Stock pot
- Spoon
INGREDIENTS
- Cooking spray: My “go to” cooking spray is avocado oil spray. I like using it because of its high smoke point. You can use any type of cooking spray you have.
- Onion: While I typically opt for a white onion, you can use any type of onion in this soup. Red, white, yellow… any kind you have on hand will be perfect!
- Garlic: I love using freshly minced garlic. In my opinion, you can never use too much garlic! If you don’t have fresh garlic on hand, no problem at all! You can use jarred minced garlic or even garlic powder.
- Seasonings: I use salt, pepper, and dried Italian seasoning in this soup. You could also add some red pepper flakes if you want to add some heat. Feel free to experiment with other herbs and seasonings as well… the possibilities are endless!
- Diced tomatoes: I use canned diced tomatoes that have basil, garlic, and oregano already added. I find that this adds just a bit more flavor, which is nice! You can also use plain canned diced tomatoes, or you can even use fresh tomatoes. If you enjoy spicier dishes, you might enjoy using fire roasted tomatoes!
- Vegetable or chicken stock: Since this soup is already a vegetarian dish, I tend to opt for vegetable stock. You can also use chicken stock if you have that on hand. The key here is to add some liquid while also adding flavor from the stock.
- Orzo: If you don’t have orzo, you can use any small pasta like ditalini or stelline. You could also use rice, barley, or quinoa, although I really do prefer pasta in this dish.
- Spinach: I prefer to use fresh spinach, but you could also use frozen chopped spinach as a substitute. Just make sure you thaw it and squeeze out all of the excess liquid before you add it to your soup.
HOW TO MAKE ITALIAN ORZO SOUP
This soup really is so simple to make, and it isn’t difficult at all! Let’s get started…
INSTRUCTIONS
- Use your knife and cutting board to dice the onion and mince the garlic.
- In a stock pot over medium heat, sauté the onion in cooking spray for 3-4 minutes until it becomes soft and translucent.
- Add the garlic and stir for another minute.
- Season with salt, pepper, and Italian seasoning.
- Add the diced tomatoes and stock and increase the heat to high until it comes to a boil.
- Once boiling, add the orzo and cook for two minutes less than the package instructions. (For example, if the package tells you to cook for 9 minutes, cook for 7 minutes.)
- Add the spinach and cook for an additional 2 minutes.
- Top with parmesan cheese with desired and serve.
WHAT TO SERVE WITH ITALIAN ORZO SOUP
I enjoy serving this soup with fresh bread or biscuits. You can even serve it alongside a simple green salad if you like the “soup and salad combo” vibe.
STORAGE, FREEZING, AND REHEATING INSTRUCTIONS
Italian Orzo Soup is easy to store, freeze, and reheat. Here is how you do it…
STORING AND REHEATING
Leftover soup can be stored in the refrigerator for up to five days and then reheated in the microwave or on the stove. When reheating, I always add more stock or water to get a broth going again because the orzo tends to absorb all of the liquid.
FREEZING AND REHEATING
You can also freeze this soup! It freezes really well in a container or freezer bag. When I’m wanting to use it again, I’ll put it in the refrigerator to thaw overnight. The next day, I’ll reheat in a stock pot with a little stock or water to make a broth again.
NUTRITIONAL INFORMATION
This Italian Orzo Soup makes 8 servings at 1-1/2 cup each. Each serving comes out to 172 calories, 7 WW Green SmartPoints®, 7 WW Blue SmartPoints®, and 2 WW Purple SmartPoints® if you use whole wheat orzo.
MORE SOUP RECIPES
If you’re a soup lover, be sure to try these other soup recipes…
- Slow Cooker Tuscan Chicken And White Bean Soup
- Slow Cooker Creamy Chicken Enchilada Soup
- Slow Cooker Mediterranean Chicken Soup
If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.
Italian Orzo Soup With Spinach And Tomatoes
Equipment
- Knife
- Cutting board
- Stock pot
- Spoon
Ingredients
- cooking spray
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon dried Italian seasoning
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cartons (32 ounces each) vegetable or chicken stock
- 12 ounces orzo
- 5 ounces fresh spinach
- parmesan cheese to garnish optional
Instructions
- Use a knife and cutting board to dice the onion and mince the garlic.
- In a stock pot over medium heat, sauté the onion in cooking spray for 3-4 minutes until it becomes soft and translucent.
- Add the garlic and stir for another minute.
- Season with salt, pepper, and Italian seasoning.
- Add the diced tomatoes and stock and increase the heat to high until it comes to a boil.
- Once boiling, add the orzo and cook for two minutes less than the package instructions. (For example, if the package tells you to cook for 9 minutes, cook for 7 minutes.)
- Add the spinach and cook for an additional 2 minutes.
- Top with parmesan cheese with desired and serve.
