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
