Cozy Italian Orzo Spinach Soup for Chilly Evenings: Weeknight Comfort for Busy Lives

 This soup brings bright tomatoes, tender orzo, and fresh spinach together in a bowl that feels like a warm hug. If you like quick, comforting soups, you might also enjoy 30-minute cheddar gnocchi soup for another fast weeknight option.

Why You’ll Love This Recipe

• Ready in about 30 minutes perfect for busy weeknights
• Uses simple pantry staples and fresh greens
• Light but filling great for a quick dinner or lunch leftovers
• Easily made vegetarian or gluten-free with small swaps

Ingredients

For the Soup

• 2 tablespoons Olive Oil (Substitute with vegetable oil for a lighter version.)
• 1 large White Onion, chopped (Shallots can be used as an alternative.)
• 2 medium Carrots, diced (Substitute with parsnips for a different flavor profile.)
• 2 stalks Celery, diced (Can be replaced with leeks for a milder taste.)
• 3 cloves Garlic, minced (Adjust quantity based on personal preference.)
• 1 pinch Crushed Red Pepper Flakes (Adjust to taste or omit for a milder soup.)
• 4 cups Chicken or Vegetable Stock (Use homemade stock for depth or opt for low-sodium versions.)
• 1 can (14.5 oz) Fire-Roasted Diced Tomatoes, undrained (Substitute with regular diced tomatoes if necessary.)
• 1 teaspoon Italian Seasoning (Can be replaced with a mix of oregano, thyme, and basil.)
• 1 cup Uncooked Orzo Pasta (Substitute with any small pasta shape, such as ditalini.)
• 4 cups Fresh Baby Spinach or Kale (Kale can be tough, but it can substitute for spinach when cooked longer.)
• Fine Sea Salt, to taste (Adjust to taste.)
• Black Pepper, to taste (Adjust to taste.)

Optional Topping

• Freshly grated Parmesan cheese (or vegan Parmesan)
• Chopped fresh basil

Step-by-Step Instructions of Cozy Italian Orzo Spinach Soup for Chilly Evenings

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the chopped onion, carrots, and celery until the onion is soft and translucent, about 5–7 minutes.
3. Add the minced garlic and crushed red pepper flakes; cook 30–60 seconds until fragrant.
4. Pour in the stock and fire-roasted diced tomatoes with their juices; stir in the Italian seasoning and bring to a gentle boil.
5. Add the orzo, reduce heat to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender.
6. Stir in the fresh spinach and cook 1–2 minutes more until wilted.
7. Season with salt and black pepper to taste.
8. Serve hot with grated Parmesan and chopped basil if using.

Tips for Success

• Use low-sodium stock so you control the salt level.
• Stir the orzo a few times while cooking to prevent sticking.
• Add the spinach at the end so it stays bright and tender.
• Taste and adjust seasoning at the end tomatoes and stock vary in saltiness.

Substitutions & Variations of Cozy Italian Orzo Spinach Soup for Chilly Evenings

To Make It Vegan/Gluten-Free: Use vegetable stock and a gluten-free small pasta (gluten-free orzo or rice-shaped pasta). Skip the Parmesan or use a vegan grated cheese.

Variations:

• Stir in a can of rinsed white beans for extra protein.
• Add cooked Italian sausage or shredded rotisserie chicken for a heartier meal.
• Finish with a splash of cream or a dollop of pesto for richness.
• Swap spinach for kale but cook it a few minutes longer so it softens.

Storage Instructions of Cozy Italian Orzo Spinach Soup for Chilly Evenings

Refrigerator: Cool the soup to room temperature, then store in an airtight container for up to 4 days. Reheat gently on the stove to avoid overcooking the pasta.

Freezer: The orzo will change texture when frozen. For best results, freeze the soup without orzo for up to 3 months, then add cooked orzo when reheating. If frozen with orzo, expect a softer pasta after thawing.

Make-Ahead: Chop vegetables the day before. You can also make the full soup and refrigerate; reheat on the stove and add a splash of stock if it thickens.

Frequently Asked Questions (FAQ) of Cozy Italian Orzo Spinach Soup for Chilly Evenings

Can I use dried spinach instead of fresh?
Yes use about 1/3 to 1/2 cup dried rehydrated spinach or add it earlier in the cooking to allow rehydration.

Will the orzo soak up a lot of liquid if I store leftovers?
Yes, orzo absorbs liquid over time. Add a little extra stock or water when reheating to reach the right consistency.

Can I make this soup in a slow cooker or Instant Pot?
You can: for slow cooker, combine everything (except spinach) and cook on low 4–6 hours, add orzo last and cook until tender. For Instant Pot, cook on high pressure for 4–5 minutes, quick release, then add orzo and spinach and let sit until pasta is done.

Final Thoughts

Cozy Italian Orzo Spinach Soup for Chilly Evenings is a simple, warm bowl that fits busy nights and picky eaters. It brings bright tomato flavor, tender orzo, and fresh greens together with little fuss. Try it when you need comfort fast and if you make it, leave a comment and a star rating to let others know how it turned out.

Cozy Italian Orzo Spinach Soup

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A warm and comforting soup with bright tomatoes, tender orzo, and fresh spinach, perfect for busy weeknights.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 2 tablespoons Olive Oil
• 1 large White Onion, chopped
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 1 pinch Crushed Red Pepper Flakes
• 4 cups Chicken or Vegetable Stock
• 1 can (14.5 oz) Fire-Roasted Diced Tomatoes, undrained
• 1 teaspoon Italian Seasoning
• 1 cup Uncooked Orzo Pasta
• 4 cups Fresh Baby Spinach or Kale
• Fine Sea Salt, to taste
• Black Pepper, to taste
• Freshly grated Parmesan cheese (optional)
• Chopped fresh basil (optional)

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the chopped onion, carrots, and celery until the onion is soft and translucent, about 5–7 minutes.
3. Add the minced garlic and crushed red pepper flakes; cook 30–60 seconds until fragrant.
4. Pour in the stock and fire-roasted diced tomatoes with their juices; stir in the Italian seasoning and bring to a gentle boil.
5. Add the orzo, reduce heat to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender.
6. Stir in the fresh spinach and cook 1–2 minutes more until wilted.
7. Season with salt and black pepper to taste.
8. Serve hot with grated Parmesan and chopped basil if using.

Notes

Use low-sodium stock to control salt levels. Stir the orzo occasionally while cooking to prevent sticking. For best texture, add spinach at the end.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian