This Italian Orzo Soup is a warm hug in a bowl! With tender orzo pasta, fresh veggies, and tasty herbs, it’s a comforting dish perfect for any day.
Making this soup is so fun! I love tossing in lots of colorful veggies and enjoying their crunch. Serve it warm, and you’ll feel happy inside! 🍲
Key Ingredients & Substitutions
Olive Oil: This is your flavor base for the soup. I love using extra virgin olive oil for its rich taste. You can substitute it with avocado oil or any other neutral oil if you’re in a pinch.
Orzo Pasta: The star of this soup! If you don’t have orzo, try using any small pasta like acini di pepe, ditalini, or even rice. Note that cooking times may vary.
Vegetables: For the onions, carrots, and celery (the holy trinity of soups!), you can swap in any other veggies you have around, like bell peppers or zucchini. Just cut them to similar sizes for even cooking.
Spinach: Fresh spinach adds color and nutrition. If it’s out of season, you can use kale or frozen spinach; just remember to thaw and drain it well.
Cannellini Beans: These creamy beans are perfect for added protein. If they’re not available, any white bean like Great Northern or navy beans can work. You can also use chickpeas for a different twist!
How Do I Sauté Vegetables for the Best Flavor?
Sautéing your vegetables is essential for building flavor in this soup. Start by heating your olive oil over medium heat.
- Add the chopped onion first and cook until it turns translucent.
- Next, add garlic, carrots, and celery. Stir and let them soften for about 5-7 minutes.
- This step brings out their natural sweetness, so don’t rush it! You want them tender but not browned.
Making sure each of these steps is done well sets the stage for a rich, flavorful soup. Enjoy the lovely aroma that fills your kitchen!
How to Make Italian Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 cup orzo pasta
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 cups fresh spinach leaves, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh rosemary sprig, for garnish
- Grated Parmesan cheese, for garnish
- Toasted bread slices, for serving
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and around 25 minutes to cook, making the total time about 35 minutes. Perfect for a quick and satisfying meal!
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 chopped onion, minced garlic, diced carrots, and celery. Sauté these ingredients for about 5-7 minutes until they become nice and soft. This is where the flavor begins!
2. Add Tomatoes and Herbs:
Next, stir in the diced tomatoes (with all that delicious juice!), dried oregano, and dried basil. Cook this mixture for another 2 minutes, letting those flavors combine beautifully.
3. Bring to a Boil:
Pour in the broth and raise the heat slightly to bring everything to a boil. This step gets your soup bubbling hot and ready for the next ingredients!
4. Cook the Orzo and Beans:
Add the orzo pasta and the rinsed cannellini beans to the pot. Lower the heat and let it simmer for about 8-10 minutes, or until the orzo is tender and just right.
5. Add Fresh Spinach:
Stir in the chopped spinach, cooking for an additional 2 minutes until it’s wilted and vibrant. Doesn’t it look beautiful?
6. Season to Perfection:
Give your soup a taste and season it with salt and freshly ground black pepper according to your preference. Just the right amount can make all the difference!
7. Serve and Enjoy:
Serve your hot Italian Orzo Soup in bowls, garnished with a sprig of fresh rosemary and a sprinkle of grated Parmesan cheese on top. Pair it with toasted bread slices for a cozy meal!
Enjoy your warming bowl of Italian Orzo Soup!
Can I Use Different Pasta Instead of Orzo?
Absolutely! If orzo isn’t available, small pasta shapes like acini di pepe, ditalini, or even tiny shells work well. Just adjust the cooking time according to the pasta you choose.
What Can I Substitute for Cannellini Beans?
No problem! You can swap cannellini beans for chickpeas, great northern beans, or navy beans. They provide a lovely texture and protein boost!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to help it loosen up since the orzo may absorb some liquid as it sits.
Can I Add More Vegetables?
Definitely! Feel free to add any vegetables you have on hand, like bell peppers, zucchini, or green beans. Just cut them into small pieces and adjust the cooking time as needed to ensure they are tender.
