A cozy and nourishing Italian-inspired soup brimming with tender orzo, fresh spinach, and savory herbs, perfect for chilly days or light meals. This plant-based recipe is hearty without being heavy, and it comes together in just 30 minutes—ideal for busy weeknights or when I want something warm and satisfying without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 teaspoon dried oregano
2 stalks celery, diced
1/2 teaspoon dried thyme
6 cups vegetable broth
3/4 cup dry orzo pasta
4 cups fresh spinach, chopped
Salt and black pepper to taste
Juice of 1/2 lemon
Fresh parsley, chopped (for garnish)
Grated vegan Parmesan or nutritional yeast (optional)
Directions
I heat olive oil in a large pot over medium heat.
Second I add the diced onion and sauté for about 3–4 minutes, just until it turns translucent.
I stir in the garlic, carrots, and celery and let them cook for another 5 minutes, giving them an occasional stir.
Then I add the oregano, thyme, and a pinch of salt, making sure the veggies get evenly coated with the herbs.
I pour in the vegetable broth and bring it all to a boil.
Next I add the orzo, reduce the heat to a simmer, and let it cook uncovered for 10–12 minutes, until the orzo is tender.
I stir in the chopped spinach and cook for another 1–2 minutes, just until it wilts.
After that I remove the pot from heat, stir in the lemon juice, and season with salt and black pepper to taste.
I ladle the soup into bowls and top with chopped parsley and a sprinkle of vegan Parmesan or nutritional yeast if I feel like it.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: Approximately 180 kcal per serving
Variations
I sometimes like to mix things up depending on what I have in the fridge or pantry:
Add protein: I toss in canned white beans or chickpeas for extra heartiness.
Make it gluten-free: I use gluten-free orzo or even rice for a celiac-friendly version.
Spice it up: A pinch of red pepper flakes gives it a gentle kick.
Swap greens: If I’m out of spinach, I use kale or Swiss chard instead.
Lemon twist: I zest the lemon before juicing to add even more brightness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. Since orzo tends to soak up broth over time, I usually add a splash of water or extra broth when reheating it on the stovetop or in the microwave. If I’m freezing it, I leave out the orzo and add freshly cooked pasta when I reheat, so the texture stays perfect.
FAQs
How can I prevent the orzo from soaking up all the broth?
I like to cook the orzo separately if I know I’ll be storing leftovers. That way, I can add it in fresh each time and avoid mushy pasta.
Can I make this soup ahead of time?
Yes, I often make it a day in advance. The flavors deepen overnight, and I just reheat it with a splash of broth or water before serving.
Is there a protein I can add to make it more filling?
Absolutely—I like adding cannellini beans, chickpeas, or even vegan sausage slices for a heartier meal.
What kind of broth works best?
I use a good-quality vegetable broth, either homemade or store-bought. Low-sodium broth gives me more control over the salt levels.
Can I use frozen spinach instead of fresh?
Yes, I’ve used frozen spinach when I didn’t have fresh on hand. I just add it straight to the pot and cook it a minute longer.
Conclusion
This Italian orzo spinach soup is everything I want in a bowl: comforting, wholesome, and full of flavor. It’s the kind of recipe I come back to again and again—whether I’m cooking for myself, meal prepping for the week, or sharing a cozy dinner with family. It’s simple, satisfying, and endlessly adaptable.
Recipe:
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Italian Orzo Spinach Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A cozy and nourishing Italian-inspired soup made with orzo, spinach, and savory herbs. This vegan, one-pot meal is perfect for chilly days and comes together in just 30 minutes.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cups vegetable broth
3/4 cup dry orzo pasta
4 cups fresh spinach, chopped
Salt and black pepper, to taste
Juice of 1/2 lemon
Fresh parsley, chopped (for garnish)
Grated vegan Parmesan or nutritional yeast (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 3–4 minutes, until translucent.
- Stir in garlic, carrots, and celery; cook for another 5 minutes, stirring occasionally.
- Add oregano, thyme, and a pinch of salt; stir to coat the vegetables evenly.
- Pour in the vegetable broth and bring to a boil.
- Add orzo, reduce heat to a simmer, and cook uncovered for 10–12 minutes until orzo is tender.
- Stir in chopped spinach and cook for 1–2 minutes until wilted.
- Remove from heat, stir in lemon juice, and season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley and vegan Parmesan or nutritional yeast, if using.
Notes
Cook orzo separately if planning to store leftovers to prevent it from absorbing all the broth.
Add white beans or chickpeas for extra protein.
Use gluten-free orzo or rice for a gluten-free version.
Frozen spinach can be used instead of fresh—just cook it a bit longer.
Store leftovers in the fridge for up to 4 days; add broth or water when reheating.
If freezing, omit orzo and add freshly cooked pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
