This Spinach Orzo Soup is a delicious combination of pasta, sauteed vegetables, and fresh spinach. Simmered in a flavorful broth, this dish makes a hearty and healthy meal for the whole family.
If you like a dish that is delicious and satisfying without being heavy, then you will love this easy Spinach Orzo Soup. Made with fresh vegetables, broth, and orzo pasta, this recipe makes a great lunch or dinner. It's light, but filling, and you can pair it with salads, main courses, or just some toasted bread.
This soup has lots of healthy fiber, as well as vitamins and minerals, to make it a healthy addition to your family table. Its ingredients are fridge and pantry staples, which is very convenient, and it has plenty of versatility so you can tweak it to fit your preferences. If you want to meal prep, you can even make a double batch and freeze some for later on. This Spinach Orzo Soup is a winner and I think you're going to enjoy it. Let's talk ingredients.
Video Tutorial
What you'll need
- Olive Oil. For sauteing the vegetables.
- Carrots. Diced.
- Scallions. Diced.
- Garlic. Fresh and minced.
- Veggie Broth. Or water will work, too.
- Orzo Pasta.
- Baby Spinach.
- Salt & Pepper. To taste.
How to make this soup
1. In a medium pot, saute the carrots and scallions in olive oil for about 5-7 minutes.
2. Add the garlic, and saute for another minute or two.
3. Now add the broth and bring the soup to a boil. Simmer for 10 minutes.
4. At this point, add the orzo pasta and cook for about 5 minutes.
5. Lastly, season the soup with salt and pepper, add the spinach leaves, and cook for another 2-3 minutes. Serve garnished with lemon wedges or Vegan Parmesan.
Tips for the best Spinach Orzo Soup
- Use baby spinach. Fresh baby spinach is a great choice for this soup because it is very tender and has no tough stems. It wilts down easily and has wonderful flavor.
- Use full-sized carrots. It's difficult to dice baby carrots because of their size, so use full-sized carrots that have been peeled. A small dice works great so they soften during the cooking process.
- Season to taste. Depending on the veggie broth you use or if you're using water, the sodium level may vary. Season with salt, pepper, and any other spices near the end to your tastes.
- Add the spinach last. Spinach can lose it's color and get slimy and bitter tasting if overcooked, so add it last. It only needs a couple of minutes to wilt and soften in your soup.
Add-ins and Substitutes
- Substitute different pastas. You can make this with other small pastas as well, such as acini di pepe, midolline, alphabet pasta, fideo, elbow, or pastina.
- Add other veggies. You can add vegetables like broccoli, mushrooms, kale, asparagus, or zucchini to the soup. Just make sure to chop them so they are similarly sized to the other ingredients.
- Substitute frozen spinach. Fresh baby spinach works best, but in a pinch, you can use frozen spinach instead. Thaw and drain it before adding it into the soup to avoid watering it down.
- Make it gluten-free. You can substitute gluten-free orzo for regular orzo in this recipe for those with a gluten sensitivity. Or substitute rice in the soup if you have none.
How to Store
Store any leftover Spinach Orzo Soup in an airtight container in the refrigerator for up to 5 days. You can reheat it on the stove or in the microwave until warmed through. You can also freeze this soup once it has cooled. Place it in a freezer ziplock bag and lay flat to freeze, then store it upright to save room for up to 6 months. Thaw overnight in the fridge and reheat to serve.
What to Serve with it
- With bread. Serve this Spinach Orzo Soup on its own with some toasted slices of Italian bread, crackers, or Vegan Cornbread.
- With salads. Pair it with a Quick and Easy Chickpea Salad, Iceberg Lettuce Salad, Quinoa Tabbouleh Salad, or Kale Apple Salad.
- With a main dish. It makes a great side dish with Vegan Crab Cakes, Vegan Walnut Tacos, Roasted Cabbage Steaks, and Eggplant "Meatballs."
- With vegetables. Serve this soup with a side of Vegan Stuffed Eggplants, Simple Roasted Broccoli, Roasted Curried Cauliflower, or Roasted Tomato Pesto Vegetables.
I hope you love the flavors and versatility of this tasty Spinach Orzo Soup. It's quick and easy for no-hassle meal making. Enjoy!
More tasty vegan soups:
Spinach Orzo Soup
Ingredients
- 1 cup diced carrots
- ½ cup chopped scallions
- 2 garlic cloves, minced
- 8 cups vegetable broth
- 1 cup orzo pasta
- 8 oz. baby spinach, roughly chopped
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- In a medium pot, saute the carrots and scallions in olive oil for about 5-7 minutes.
- Add the garlic, and saute for another minute or two.
- Now add the broth and bring the soup to a boil. Simmer for 10 minutes.
- At this point, add the orzo pasta and cook for about 5 minutes.
- Lastly, season the soup with salt and pepper, add the spinach leaves, and cook for another 2-3 minutes. Serve garnished with lemon wedges or Vegan Parmesan.
Notes
Add-ins and Substitutes
- Substitute different pastas. You can make this with other small pastas as well, such as acini di pepe, midolline, alphabet pasta, fideo, elbow, or pastina.
- Add other veggies. You can add vegetables like broccoli, mushrooms, kale, asparagus, or zucchini to the soup. Just make sure to chop them so they are similarly sized to the other ingredients.
- Substitute frozen spinach. Fresh baby spinach works best, but in a pinch, you can use frozen spinach instead. Thaw and drain it before adding it into the soup to avoid watering it down.
- Make it gluten-free. You can substitute gluten-free orzo for regular orzo in this recipe for those with a gluten sensitivity. Or substitute rice in the soup if you have none.
Very very good. !
Thanks, Mary!
So delicious! Everyone I made this for, absolutely loved it!
Thank you so much, Debra!
This was delicious. I went rogue and added 3 celery ribs and 2 deseeded/deveined jalapeños (I absolutely love vegetables). I also added a whole tube of Impossible savory sausage (cooked first then took it out of the pan then added it back in with the orzo) and the juice of 1 lemon alongside it. The lemon really gives it something else. I also only had 5 oz of spinach so I did the other 3 oz of baby kale. My husband loved it. We only eat twice a day and this was our dinner, divided into 2 servings (yes you read that right) it came out to be 946 calories per serving. Thank you so much for the recipe.
Thank you so much, Paulina!
I admit, I changed up the vegan by using my own homemade chicken stock. It was really, really good…made it for a relative under the weather and loved the healthy ingredients! Wish I could post a pic!
I would love to the the picture, Debra. You can email it to my at [email protected]