Description
A delightful and nourishing Italian soup packed with vibrant vegetables, tender orzo, and fresh spinach. Perfect for chilly days or cozy family gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable or chicken broth
- 1 cup uncooked orzo pasta
- 4 cups fresh spinach, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat until it shimmers lightly.
- Add the diced onion and sauté for 3–4 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the diced carrots and celery, stirring to combine, and cook for about 5–7 minutes until they start to soften.
- Pour in the vegetable or chicken broth and bring to a rolling boil.
- Once boiling, add the uncooked orzo pasta and reduce the heat to a gentle simmer.
- Add the undrained diced tomatoes, dried oregano, and dried basil, stirring to combine.
- Let the soup simmer for about 10 minutes until the orzo is tender yet al dente.
- Stir in the chopped spinach and cook for an additional 2–3 minutes until the spinach has wilted.
- Taste the soup and season with salt and pepper as needed.
- Serve the soup hot, topped with a generous sprinkle of grated Parmesan cheese and fresh parsley.
Notes
Use fresh ingredients for the best flavor, and don’t overcook the orzo to maintain a good texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian