Italian Spinach, Tomato and Orzo Soup

This Italian Spinach, Tomato, and Orzo Soup is a hearty and flavorful dish that brings together the vibrant flavors of Mediterranean cuisine. Packed with nutritious vegetables, aromatic herbs, and wholesome orzo pasta, this soup is both comforting and satisfying. The fire-roasted tomatoes add depth, while the addition of pesto provides a burst of herbal goodness.

Perfectly balanced with baby spinach for a touch of freshness, this soup is a delightful option for a cozy evening meal or to warm up during colder days.

Italian Spinach, Tomato and Orzo Soup

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

6 cloves of roasted garlic (see notes)

6 1/2 cups of vegetable stock (or chicken)

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 oil in a dutch oven over medium-high heat.

Add the onions and sauté them for 4-5 minutes until they get soft.

Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes.

Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine.

Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.

Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down.

Season to taste with salt and pepper.

Serve warm.

Notes

Roasted garlic can be found in jars in the International food aisle in most grocery stores. You can also substitute fresh garlic for this recipe.

To roast your own garlic: Heat an oven to 400 degrees F. Position a rack in the center of the oven. Peel off most of the paper from the garlic, leaving the head intact with the cloves attached. Trim the top off the head of garlic by 1/4 inch. Drizzle 2 teaspoons of olive oil over the exposed surface, sprinkle with a pinch of salt and pepper. Wrap in foil and bake for 40 minutes. Check the garlic, it is done when the center clove is completely soft with pierced with a paring knife. Continue roasting for an additional 5 -10 minutes to help deepen the golden color and caramelize further. Exact roasting time may vary due to size. Garlic can be refrigerated for up to 2 weeks and frozen for up to 3 months.

Flavorful Base: The soup starts with a base of sautéed onions, carrots, celery, and roasted garlic, creating a robust and aromatic foundation.

Choice of Garlic: Roasted garlic adds a mellow, sweet flavor compared to raw garlic, enhancing the overall taste of the soup.

Tomato Depth: Fire-roasted diced tomatoes contribute a smoky depth to the soup, balancing the sweetness of the vegetables and the earthiness of the herbs.

Herbal Complexity: The addition of pesto, dried thyme, Italian seasoning, and oregano provides a complex herbal profile that complements the other ingredients.

Hearty Orzo: Whole wheat or regular orzo pasta adds heartiness and texture, cooking directly in the soup until al dente.

Nutrient-Rich Spinach: Baby spinach is added towards the end, maintaining its vibrant color and adding a boost of nutrients.

Adjustable Seasoning: Season with salt and pepper to taste, allowing for customization based on personal preferences.

Serving: Serve warm, allowing the flavors to meld together beautifully, making it an ideal dish for chilly days or a comforting meal anytime.

Nutrition Information:

Serving Size: 1 cup

Frequently Asked Questions:

Can I use regular pasta instead of orzo?

Yes, you can substitute regular pasta for orzo.

Adjust the cooking time based on the type of pasta you choose.

Is there a vegetarian alternative to chicken stock?

Absolutely! Vegetable stock works well in this recipe as a vegetarian alternative.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes.

Adjust the quantity and consider peeling and seeding them if desired.

What’s the purpose of pesto in this soup?

Pesto adds a flavorful and aromatic element to the soup.

It’s a blend of basil, garlic, pine nuts, Parmesan, and olive oil.

Can I freeze this soup?

While the orzo may absorb liquid upon freezing, you can freeze the soup without the pasta and add it when reheating.

How do I roast garlic for this recipe?

Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for about 30 minutes until soft.

Can I make this soup ahead of time?

Yes, it reheats well. Store without the spinach, and add it just before serving to maintain its freshness.

Is there a gluten-free option for this soup?

Substitute gluten-free pasta for orzo to make the soup gluten-free.

What’s the difference between Italian seasoning and dried thyme?

Italian seasoning is a blend of various herbs, including thyme.

You can use either or both for added flavor.

Can I customize the vegetables in this soup?

Certainly! Feel free to add your favorite veggies or adjust quantities based on personal preferences.