Dinner | Easy | Healthy | Soup | Vegetarian

Italian Orzo Soup

February 28, 2017

Last week I made some delicious soup after a very long, long Monday. This Italian Orzo Soup has become one of my favourites because it is quick and easy and it has lots of vegetables and yet still has a sense of cozy about it because of the plumped up orzo pasta. This recipe is from Give Me Some Oven and you can see the original recipe here. While I was making this soup I was also making some delicious and quick buns to go along with it, and let me tell you there is nothing like some homemade soup and fresh homemade buns still warm from the oven to brighten up a terribly long Monday. This soup can take as little as a half an hour to put together, and makes a whole lot of soup, and makes great leftovers for the week, or you can do what we do and freeze half of the leftovers for an easy meal another time, and eat the other half for leftovers during the week with the buns.. if they even last that long. This soup is very filling and my husband and I usually only end up eating 1 small bowl each, but that could be because we have the buns on the side 😉 If you wanted to you could easily add some of your own personal favourite veggies or veggies that are in season such as zucchini. Let your imagination run wild and enjoy this simple and quick soup.


  • 2 tbsp. olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 small onion chopped
  • 3 cloves of garlic
  • 1 1/2 cup orzo pasta
  • 6 cups chicken stock
  • 1 14 oz can of diced tomato
  • 1/2 tsp thyme
  • 1/4 tsp rosemary
  • 1/4 tsp oregano
  • 4 cups spinach
  • salt and pepper to taste


  1. In a large pot heat 2 tbsp. of olive oil and add the onion. Cook until soft and then add the carrots and celery and garlic (I added all of my carrots, celery, onion and garlic at the same time and at the end of the cooking my vegetables still had a lovely bite). Cook for 4-5 minutes.
  2. Add the seasonings, chicken stock, can of diced tomato, and orzo. Simmer until the orzo has cooked through. (I was making buns at the same time and kept my soup simmering until the buns were finished so the soup was hot).
  3. To finish the soup add the spinach and salt and pepper to taste. Once the spinach has cooked down serve with a sprinkling of parmesan.
  4. ENJOY!
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