This Italian Orzo Soup is a warm hug in a bowl! It’s loaded with tiny pasta, colorful veggies, and tasty broth, making it a perfect comfort dish for chilly days.
I love how quick this soup comes together; you just throw everything in and let it simmer. Plus, it’s great for leftovers—or for pretending you cooked for hours! 😊
Key Ingredients & Substitutions
Olive Oil: This adds a great flavor to the soup. If you don’t have it, use vegetable or canola oil. Extra virgin olive oil is my personal choice for its rich taste!
Vegetables: Onion, carrots, and celery are the classic trio known as mirepoix for soups. You can substitute with bell peppers or leeks if you prefer. I often toss in extra veggies I have on hand!
Zucchini: This adds a nice texture but feel free to swap it with yellow squash or even chopped green beans. Both work well and add their flavors!
Orzo Pasta: This tiny pasta gives the soup body. If you’re avoiding gluten, use quinoa or a gluten-free pasta. Regular pasta can also be substituted, but adjust cooking time.
Spinach: It adds color and nutrients. Kale or Swiss chard can work too; just chop them down and cook them slightly longer if they’re tougher.
How Do I Make Sure the Orzo Is Perfectly Cooked?
Getting the right texture for orzo is crucial for this soup. Here’s how to achieve the best results:
- Cook the orzo during the last 8-10 minutes of simmering. This prevents it from getting mushy.
- Use a timer! Check the orzo’s package for cooking times as they can vary.
- If you’re making soup ahead of time, consider cooking orzo separately. This keeps it from soaking too much broth and makes for a great reheating experience.
How to Make Italian Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 (14 oz) can diced tomatoes, with juice
- 6 cups vegetable or chicken broth
- 1 cup orzo pasta
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach leaves, roughly chopped
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This comforting Italian Orzo Soup takes about 15 minutes to prep and 25 minutes to cook, so expect roughly 40 minutes from start to finish! It’s quick enough for a busy weeknight but flavorful enough to impress your family or guests.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables have softened and the kitchen starts smelling yummy.
2. Add the Garlic:
Stir in the minced garlic and cook for another 1-2 minutes. You’ll know it’s ready when the garlic is fragrant.
3. Incorporate the Zucchini:
Next, toss the diced zucchini into the pot and let it cook for 3-4 minutes, stirring occasionally. This will add a little crunch to your soup.
4. Combine the Broth and Tomatoes:
Pour in the canned diced tomatoes with their juice along with the broth. Give everything a good stir to combine. It’s starting to look like soup now!
5. Season and Simmer:
Add in the dried basil, oregano, salt, and pepper. Bring your soup to a nice boil, then lower the heat and let it simmer for about 10 minutes. This allows all those flavors to mingle together.
6. Cook the Orzo:
Stir in the orzo pasta and continue to simmer until the pasta is tender, which should take about 8-10 minutes. Keep an eye on it so it doesn’t get mushy!
7. Add Fresh Spinach:
Just before you’re ready to serve, stir in the fresh spinach leaves and let them cook for 1-2 minutes until they’re wilted. This adds a pop of color and nutrients!
8. Serve and Enjoy:
Ladle the delicious soup into bowls and top with freshly grated Parmesan cheese. Don’t forget to grab some crusty bread for dipping. Enjoy your hearty Italian Orzo Soup!
Can I Use Different Types of Pasta?
Absolutely! While orzo is a great choice, you can use any small pasta like ditalini or acini di pepe. Just keep an eye on cooking times, as they may vary.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you find that the orzo has absorbed too much broth during storage, you can add a little extra broth or water when reheating to loosen it up!
Can I Add More Vegetables?
Definitely! Feel free to add other vegetables like bell peppers, green beans, or even kale. Just adjust the cooking time for harder vegetables to ensure everything is tender.
What If I Don’t Have Fresh Spinach?
No worries! You can use frozen spinach instead. Just thaw and squeeze out excess water before adding it to the soup. Alternatively, any leafy greens like Swiss chard or even arugula can be tasty substitutions!