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Hearty & Easy Italian Orzo Spinach Soup (Vegetarian Versatile)

A close-up view of a steaming bowl of italian orzo spinach soup, featuring orzo pasta, dark green spinach, and diced carrots.
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This is the translation for a comforting, simple Italian Orzo Spinach Soup. It uses basic ingredients to build deep flavor, making it a perfect weeknight soup that feels nourishing and satisfying.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 6 cups vegetable broth (use chicken broth for non-vegetarian)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup orzo pasta
  • 5 ounces fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving (omit for vegan)
  • Salt and black pepper to taste
  • Optional addition: 1 pound Italian sausage, casings removed (for non-vegetarian version)

Instructions

  1. If using Italian sausage, heat a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot. If not using sausage, proceed to the next step.
  2. Add the olive oil to the pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and the diced tomatoes with their juice. Bring the mixture to a simmer.
  5. Stir in the orzo pasta. Cook according to package directions, usually about 8 to 10 minutes, until the orzo is tender. Stir often to prevent the pasta from sticking to the bottom.
  6. If you cooked the sausage, return it to the pot now.
  7. Stir in the fresh spinach. Cook just until the spinach wilts down, about 1 to 2 minutes.
  8. Remove the pot from the heat. Stir in the Parmesan cheese (if using). Season generously with salt and black pepper to your taste.
  9. Serve hot, with extra Parmesan cheese on the side.

Notes

  • For a quicker cook time, you can use pre-cooked chicken or rotisserie chicken if you skip the sausage. Add it in during the last 5 minutes of simmering.
  • This soup thickens as it cools because the orzo absorbs liquid. If you have leftovers, you may need to add a splash of extra broth or water when reheating.
  • To keep this recipe truly light but filling, skip the optional sausage and use a good quality vegetable broth.

Nutrition

Find it online: https://kitchenslang.com/italian-orzo-spinach-soup-recipe/