A healthy, hearty, veggie-packed Italian orzo soup at just 162 calories per serving. Fire-roasted tomatoes give it bright flavor — you may soon be asking, “chicken noodle, who?”
Soup season is here, and this Italian orzo soup is a fresh, satisfying alternative to the usual lineup. Inspired by a version from Gimme Some Oven, this recipe is light but flavorful, full of vegetables and tender orzo in a savory broth with fire-roasted tomatoes. Orzo is a small pasta shaped like rice, and it cooks quickly, making this a perfect weeknight soup.
ITALIAN ORZO SOUP
162 calories per serving
Begin by prepping the vegetables: dice one small white onion, slice about 1 cup of carrots, and chop 1 cup of celery. Peel and mince 3 cloves of garlic.
Place a large stockpot over medium-high heat and add 2 tablespoons of olive oil.
Add the diced onion and sauté until softened, about 3–4 minutes. 
Add the carrots, celery, and garlic and cook another 3 minutes, until the vegetables begin to soften.
Pour in 8 cups of low-sodium chicken stock (or vegetable stock for a vegetarian version), one 14-ounce can of fire-roasted diced tomatoes, 1 ½ cups (about 8 ounces) of orzo pasta, ½ teaspoon dried thyme, ¼ teaspoon dried oregano, and ¼ teaspoon dried rosemary. Stir to combine and bring the soup to a simmer, stirring occasionally.
Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the orzo is al dente.
Stir in 4 cups of loosely packed fresh spinach and cook 1–2 minutes more, until the spinach is bright green and just wilted. Season with salt and freshly ground black pepper to taste, and add more thyme, oregano, or rosemary if you prefer.
Serve the soup warm and enjoy. Leftovers reheat well in the microwave for a minute or two, or on the stovetop over low heat until warmed through.
Italian Orzo Soup
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- Author: Caitlin
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings of soup
- Category: Soup
- Method: Sautéed and Simmered
- Cuisine: Italian
- Diet: Low Calorie
Description
A healthy, vegetable-forward Italian orzo soup that’s light, filling, and flavorful. Fire-roasted tomatoes add a smoky brightness that pairs perfectly with tender orzo and fresh spinach.
Ingredients
- 2 Tbsp olive oil
- 1 medium white onion, diced
- 1 cup peeled, sliced carrots
- 1 cup celery, diced
- 3 cloves garlic, peeled and minced
- 8 cups low-sodium chicken stock (or vegetable stock)
- 1 (14 oz) can diced fire-roasted tomatoes
- 1 ½ cups (about 8 oz) orzo pasta
- ½ tsp dried thyme
- ¼ tsp dried oregano
- ¼ tsp dried rosemary
- 4 cups loosely packed fresh spinach
- Salt and pepper to taste
Instructions
- Heat a large stockpot over medium-high heat and add 2 tablespoons olive oil.
- Add the diced onion and sauté until softened, about 3–4 minutes.
- Add the carrots, celery, and garlic and continue to sauté for another 3 minutes.
- Pour in the chicken or vegetable stock, the can of fire-roasted diced tomatoes, the orzo, thyme, oregano, and rosemary. Stir to combine and bring to a gentle simmer.
- Reduce heat to medium-low and simmer about 10 minutes, stirring occasionally, until the orzo is al dente.
- Stir in the spinach and cook 1–2 minutes until wilted and bright green.
- Season with salt and pepper to taste. Adjust herbs if desired.
- Serve warm. Leftovers reheat well in the microwave or on the stovetop.
Notes
Leftovers can be reheated in the microwave for a minute or two or warmed on the stovetop. If you prefer a thicker texture, cook the orzo slightly less so it retains more bite; for a softer texture, cook a minute or two longer.
**Recipe adapted from Gimme Some Oven
What do you think? Did this recipe make the cut or would you tweak it? Leave a comment below!