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Italian Orzo Spinach Soup

A cozy and heartwarming soup made with orzo pasta, fresh spinach, and sautéed onions and garlic, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta Substitute with small pasta like ditalini or rice if necessary.
  • 4 cups vegetable or chicken broth
  • 2 cups fresh spinach Can substitute with other greens like kale or swiss chard.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs Customize herbs as desired.
  • 1/2 cup Parmesan cheese, grated Garnish with additional cheese if desired.
  • to taste salt and pepper
  • for sautéing olive oil

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
  2. Add the garlic and cook for another minute until fragrant.
  3. Pour in the broth and bring it to a boil.
  4. Stir in the orzo and cook according to package instructions—usually about 8-10 minutes.
  5. Once the orzo is cooked, add the fresh spinach and Italian herbs, stirring until the spinach is wilted.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with grated Parmesan cheese.

Notes

For a richer soup, add a splash of cream at the end. Store leftovers in an airtight container for up to three days or freeze for up to a month, but consider cooking orzo separately before freezing to preserve texture.