Heartwarming Italian Orzo Tomato Spinach Soup: Your Ultimate Comfort Meal

This delightful Italian Orzo Tomato Spinach Soup is a celebration of classic Mediterranean flavors, crafted for simplicity and maximum comfort. It’s a completely vegetarian-friendly dish that promises warmth and coziness, making it the perfect antidote to a chilly evening or a long day. Prepare to fall in love with its rich taste and wholesome goodness.

Oh, friends, let me tell you, I am absolutely smitten with this Italian Orzo Tomato Spinach Soup. It’s the kind of meal that wraps you in a warm hug from the inside out. My culinary heart beats faster for juicy, vibrant tomatoes, the sharp, salty kiss of Parmesan cheese (which you can totally omit for a vegan version!), those adorable, tiny grains of orzo pasta, and, of course, my all-time favorite nutrient-packed green, spinach!

Life, as we all know, can throw some curveballs. And lately, my kitchen has been the stage for a few memorable (and slightly disastrous) acts. It all started a few weeks ago with a cookie recipe that went spectacularly, horribly wrong. My attempt at thumbprint cookies, well, let’s just say they lacked any discernable thumbprint. They spread out so completely flat, looking less like a cozy cookie and more like an elephant had chosen to make them its personal seating arrangement. You can even see the evidence here if you dare.

Then, just earlier this week, came the pièce de résistance of my kitchen mishaps! I was enthusiastically preparing a large batch of my absolute favorite red velvet cupcake recipe (trust me, it’s coming soon, and it’s worth the wait!), when disaster struck. As I was lifting my trusty KitchenAid mixer, the latch decided to release. The result? A crimson explosion of red velvet batter. Everywhere. It splattered across the oven, trickled down the cabinets, pooled on the floor, a vivid, blood-red tableau of culinary chaos. Oooof, indeed!

I’m fairly certain I went through an entire roll of kitchen paper towels and at least half a box of Swiffer wipes trying to clean up that beautiful mess. It was one of those moments where you just have to laugh, or you’ll cry (and then probably order takeout).

But, moving onward and upward from the batter-splattered past…

After the red velvet incident, this Italian Orzo Tomato Spinach Soup was precisely what my soul (and my stomach) craved. A big, steaming, hearty bowl of this soup was pure bliss. Despite the fact that Texas weather is already teasing us with temperatures creeping back into the mid-70s, I staunchly refuse to abandon my beloved soups. After all, it’s certainly better to enjoy them now than when it’s a scorching 110 degrees, right?

This particular recipe features one of my absolute favorite types of pasta: orzo. How can anyone resist those tiny, charming grains? They’re not just cute; they’re incredibly functional, expertly soaking up the rich, flavorful broth of this soup. What I especially adore about this recipe is its “one-pot meal” nature. Everything cooks together in a single pot, which not only dramatically cuts down on cleanup time but also allows all the ingredients to meld and deepen their flavors harmoniously, creating a truly robust and satisfying experience.

Perhaps the most impressive aspect of this recipe is that it tastes as if it has been simmering for hours, developing deep, complex flavors, when in reality, it takes less than 30 minutes to prepare from start to finish. The secret to achieving this slow-cooked depth in such a short time lies in one magical ingredient: roasted garlic. Roasting garlic prior to adding it to this orzo spinach soup transforms its flavor profile. It mellows the sharp pungency of raw garlic, replacing it with a sweet, nutty, and subtly caramelized essence that stands out without overpowering the other ingredients. I must warn you, the aroma of roasting garlic will fill your home with a scent so irresistibly delicious, you’ll think you’re walking into an Italian bakery filled with garlic bread. It’s pure culinary heaven! ♥

I often roast a large batch of garlic and keep it on hand in the fridge, or even freeze it for up to three months. This little trick is a game-changer! It allows me to elevate countless simple dishes, making them taste incredibly “fancy shmancy” with minimal effort. The actual prep work for roasting garlic itself only takes about five minutes – a tiny investment for such a magnificent payoff in flavor.

So, our journey to this incredible soup begins with a classic mirepoix: finely chopped carrots, celery, and onions. But we kick things up a notch by incorporating my mashed-up, pre-roasted garlic. Sautéing these four foundational ingredients together creates an incredibly aromatic and flavorful base that truly makes this soup sing. It’s a flavor that stands out, not in an overwhelming way, but just enough to give the soup a distinct, savory depth that keeps you coming back for more.

Once the vegetables are softened and fragrant, it’s time to build the heart of our soup. We introduce the vegetable broth, two cans of fire-roasted diced tomatoes (which add a fantastic smoky depth), a spoonful of vibrant pesto, the star orzo pasta, and a carefully chosen blend of dried thyme, Italian seasoning, and oregano. Give everything a good stir to combine, then let these wonderful ingredients simmer gently. The orzo will absorb all that incredible goodness, plumping up to a perfect al-dente texture in about 10 minutes, with an occasional stir to prevent sticking. Just before serving, a few generous handfuls of fresh baby spinach are added. A quick stir is all it takes for the spinach to wilt beautifully, turning a vibrant green and integrating its fresh, slightly earthy notes into the soup, completing this masterpiece.

This Italian Orzo Tomato Spinach Soup might not be overtly “fancy,” but please, allow me to assure you, the addition of roasted garlic elevates a basic soup recipe into something truly extraordinary. It transforms a simple, wholesome dish into a delicious soup that is sophisticated enough to serve to guests at a dinner party, yet comforting enough to enjoy in your favorite pajamas on the couch. It’s a versatile dish that caters to various dietary needs and preferences. Being completely vegetarian, it offers a healthier alternative to many cream-based soups, packing a punch of essential nutrients. Thanks to the generous amount of spinach, it’s rich in iron, fiber, and provides a good dose of plant-based protein. For an even healthier twist, consider using whole wheat orzo, which boosts the fiber content and adds a lovely nutty flavor. If you’re not strictly vegetarian, feel free to add some shredded chicken for an extra protein boost!

For me, this soup serves as a delicious “reboot” button. On days when things feel chaotic or I just need a moment of peace, a warm bowl of this soup powers me up, brings a sense of calm, and genuinely makes me feel better. It’s more than just a meal; it’s a moment of nourishing self-care.

And now, off I go – I wonder what culinary adventure (or mess) awaits me next?

Yield: 4-6 servings

Italian Orzo Tomato Spinach Soup

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

This vibrant Italian Orzo Tomato Spinach Soup is brimming with classic Italian flavors and is wonderfully simple to prepare! It’s a completely vegetarian-friendly recipe that delivers exceptional warmth and comfort, making it a perfect, hearty soup for any day, especially on a chilly day.

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onions
1 1/4 cup carrots, sliced into 1/2 inch rounds
1 cup celery, chopped
6 cloves of roasted garlic (see notes)
6 1/2 cups of vegetable stock (or chicken stock for non-vegetarian)
2 (14.5 oz) cans fire-roasted diced tomatoes
1 1/2 tablespoons pesto
1 1/2 cups orzo (whole wheat or regular)
1/2 teaspoon dried thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon oregano
3 cups baby spinach, packed
salt and black pepper, to taste

Instructions

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onions and sauté for 4-5 minutes until they become soft and translucent. Stir in the sliced carrots, chopped celery, and the mashed roasted garlic, continuing to sauté for an additional 3 minutes, allowing the flavors to meld beautifully. Next, pour in the vegetable stock, followed by the fire-roasted diced tomatoes (undrained), pesto, orzo pasta, dried thyme, Italian seasoning, and oregano. Stir everything well to combine all the ingredients. Reduce the heat to medium-low and let the orzo pasta cook until it is al-dente, which typically takes about 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Just before you are ready to serve, add the packed baby spinach to the simmering soup. Continue to cook for only about 1 minute, or until the spinach has wilted down and turned a vibrant, bright green color. Taste the soup and season generously with salt and freshly ground black pepper according to your preference. Ladle the warm, comforting soup into bowls and serve immediately. Enjoy this easy and flavorful meal!

Notes

Roasted garlic can be found conveniently in jars in the International food aisle of most well-stocked grocery stores. If you prefer, you can certainly substitute fresh minced garlic for the roasted garlic in this recipe, though the roasted version adds a unique depth of flavor.
To roast your own garlic: Preheat your oven to 400 degrees F (200 degrees C). Position an oven rack in the center. Peel off most of the papery outer layers from a head of garlic, leaving the head intact with the cloves still attached. Carefully trim about 1/4 inch off the top of the garlic head, exposing the tips of the cloves. Drizzle 2 teaspoons of olive oil over the exposed surface, then sprinkle with a pinch of salt and black pepper. Wrap the garlic head tightly in aluminum foil and bake for 40 minutes. Check the garlic by piercing a center clove with a paring knife; it should be completely soft. If not, continue roasting for an additional 5-10 minutes to deepen the golden color and further caramelize the garlic. Exact roasting time can vary depending on the size of the garlic head. Roasted garlic can be refrigerated in an airtight container for up to 2 weeks or frozen for up to 3 months for future use.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

LIKE THIS RECIPE? KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF LITTLE SPICE JARS RECIPES! FOLLOW ME ON INSTAGRAM, PINTEREST, FACEBOOK, TWITTER, BLOGLOVIN’, AND TUMBLR.

IF YOU LIKE THIS RECIPE, YOU’LL ALSO LIKE:

Chicken Enchilada Soup (Slow Cooker)

Roasted Garlic Potato Soup

Asian Ramen Noodle Salad

Homemade Minestrone Soup (Slow Cooker)

Creamy Broccoli Cheese Soup