This easy Italian orzo soup is made with Italian flavor, carrots, tomatoes, spinach, and orzo. Top with parmesan cheese and you’ve got comfort in a bowl of soup!
With the weather being so nice here in Atlanta I’ve definitely been wearing tanktops, shorts, rompers, sandals, and everything else under the sun. But if you know Atlanta weather you know that it can be 75 degrees one day and 30 degrees the next. For that reason I like to stock my fridge with enough soup that I can quickly grab from the fridge and heat up to get warm, fast! That’s where this delicious Italian orzo soup comes in my mind!
What I love about this soup is that it’s full of delicious veggies. It’s got carrots, tomatoes, celery, onion, and lots of spinach. There’s some orzo that helps to create a great texture, and most importantly there’s lots of yummy Italian herbs to bring it all together. I’m not even gonna lie- this orzo soup is going to be one of my go to recipes when that next wave of cold days comes in!
Feel free to top with some freshly grated parmesan cheese. Yummm!!!
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 cup diced carrots (about 3 carrots)
- 1 cup diced celery (about 4 stalks)
- 3 cloves garlic, minced
- 6 cups chicken stock
- 1 (14-ounce) can fire roasted tomatoes
- 1 1/2 cups uncooked orzo
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups loosely packed spinach
- Heat olive oil in a stockpot to medium high heat.
- Add carrots and celery and saute 4 minutes, or until soft.
- Add onion and garlic and saute an additional 3 minutes.
- Add chicken stock, tomatoes, orzo, and seasoning. Bring soup to simmer, stirring occasionally.
- Reduce heat to medium-low and simmer 10 minutes, stirring occasionally until orzo becomes al dente.
- Stir in spinach and cook about 2 minutes, or until bright green and wilted.
- Serve warm.
Adapted from Gimme Some Oven