Spinach Orzo Soup Recipe

This Spinach Orzo Soup recipe is a hearty and comforting lunch or dinner recipe, a simple weeknight soup you can meal prep.  Creamy and loaded with vegetables.

This soup makes a fantastic meal prep lunch, or a cozy light dinner. Enjoy a big bowl with a slice of easy-to-make Dutch Oven bread or a big side salad, and dinner is served!

Sometimes you just need a big bowl of comfort food, and this spinach orzo soup is such a cozy and delicious choice. I’ve always loved orzo pasta, it’s one of my favorite shapes!  I love it in soups, and also salads like my Greek Orzo pot luck salad that I make every month in the summer.

This soup is easy to meal prep or batch cook for the week. The below recipe makes a giant pot of soup, perfect for dividing into individual portions. It also freezes well, so if you have extra add it to a jar or container and freeze. All you have to do is thaw the next time you want a tasty homemade meal!

This Spinach Orzo Soup Recipe Is

• Bright
• Creamy
• Made without Dairy or Eggs
• Lemony
• Comforting
• Satisfying
• Vegan, Vegetarian, and Gluten Free!

What’s In This Orzo Spinach Soup Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Onions, Garlic, Carrots, Celery, Spinach

• Orzo Pasta – I absolutely love this fun orzo pasta shape, it goes great with this bright and fresh salad. I used regular orzo for this pasta, but if you are looking for a gluten free version, you can find one here online!
• Extra virgin olive oil
• Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Fresh lemon juice
• Half & Half or Coconut Milk – I find that using either half & half, or coconut milk has just enough fat content to make this totally decadent – no need to use heavy cream in this. Use full-fat coconut milk for a dairy-free and vegan version!
• Sea salt & black pepper

How To Add Pasta to Soups

For most of my recipes, I cook the pasta separately from the soup broth. If you add dried or cooked pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best.

I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup. You can read all my soup recipes on the blog here!  There are a lot of them… we are a soup-er household!

How Do I Make Vegetarian Orzo Soup with Spinach?

1. Cook orzo according to package instructions. Drain, rinse under cold water, and set aside.
2. In a large soup pot, heat the olive oil over low heat. Sauté the onions and garlic for 5 to 6 minutes until they vegetables become translucent. Add the carrots, celery, zucchini, salt, and pepper and sauté for a few minutes more. Pour in the vegetable stock and add the herbs de Provence, and bring to a boil. Once boiling, reduce to a simmer and cook on low heat for 30 minutes until carrots and celery are cooked through.
3. Once soup has finished cooking, add the spinach and allow to sit for 5 minutes longer until the spinach wilts. Add the half and half/coconut milk to the broth along with the lemon juice. Taste, and adjust seasoning as needed, adding more salt or pepper if desired.
4. To serve, add a scoop of the orzo pasta to a bowl, and pour the hot soup over the orzo. Serve with crusty bread and a side salad.
5. *Do not add the orzo directly to the hot pot of soup. The heat from the broth will cause the pasta to overcook and become mushy. To store, wait for the pasta and the broth to cool before combining.  

More Easy Pasta Soup Recipes You’ll Love!

One Pot Creamy Tortellini Soup Recipe (Vegetarian)

Vegetable Udon Noodle Soup Recipe (Vegetarian, Vegan)

Hearty Chicken Noodle Soup with Potatoes Recipe (Gluten Free)

Parsley Noodle Soup Recipe (Vegetarian, Vegan, Gluten Free Option)

Creamy Vegan Minestrone Soup Recipe (Gluten Free)

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Spinach Orzo Soup

Kelly Jensen

Spinach Orzo Soup recipe is a tasty and comforting lunch or dinner , a simple weeknight soup you can meal prep.  Creamy and loaded with vegetables. Enjoy a big bowl with a slice of crusty sourdough bread or a big side salad.

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Lunch, Soup

Cuisine American, Greek

Servings 8 servings

Calories 340 kcal

Ingredients

  

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• 1 16-ounce package orzo use gluten free if desired
• 2 tablespoons olive oil
• 1 onion chopped
• 4 cloves garlic minced
• 3 carrots sliced
• 4 stalks celery chopped
• 3/4 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper
• 8 cups Vegetable Stock
• 1 teaspoon Herbes de Provence
• 4 cups fresh spinach or 1 12-oz package frozen
• 1/4 cup half & half or coconut milk for vegan version
• 2 lemons juiced

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Instructions

 

• Cook orzo according to package instructions. Drain, rinse under cold water, and set aside.
• In a large soup pot, heat the olive oil over low heat. Sauté the onions and garlic for 5 to 6 minutes until they vegetables become translucent. Add the carrots, celery, zucchini, salt, and pepper and sauté for a few minutes more. Pour in the vegetable stock and add the herbs de Provence, and bring to a boil. Once boiling, reduce to a simmer and cook on low heat for 30 minutes until carrots and celery are cooked through.
• Add spinach, and cook for an additional 5 minutes until spinach has wilted. Remove from heat. Warm the half and half and add to the broth along with the lemon juice. Taste, and adjust seasoning as needed, adding more salt or pepper if desired.
• To serve, add a scoop of the orzo pasta to a bowl, and pour the hot soup over the orzo. Serve with crusty bread and a side salad.
• *Do not add the orzo directly to the hot pot of soup. The heat from the broth will cause the pasta to overcook and become mushy. To store, wait for the pasta and the broth to cool before combining.

Nutrition

Calories: 340kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 256mgPotassium: 261mgFiber: 2gSugar: 3gVitamin A: 4081IUVitamin C: 22mgCalcium: 40mgIron: 1mg

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