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    Home → Recipes → Soups/Chilis

    Published: Nov 5, 2018 · Modified: Jan 17, 2022 by Caitlin · This post may contain affiliate links · Leave a Comment

    Italian Orzo Soup

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    A healthy, hearty, veggie-packed, Italian orzo soup that is only 162 calories per serving! With pops of flavor from the fire-roasted tomatoes, this soup will have you saying "chicken noodle, who?"Italian Orzo Soup in rustic bowl with wooden spoon and title written on chalkboard

    'Tis the season for soups! My 30 Minute Feel Better Chicken Soup from last flu season had me aching (not physically, I'm not infected with anything....yet...) for some new go-to soup recipes for this winter. Pinterest is full of all the standards. Chili. Chicken noodle soup. Broccoli and cheddar. Blah blah blah. Don't get me wrong, there are some killer recipes for the staples out there, as well as some bomb change ups to the originals, but I was searching for something a little more unique.

    I found this recipe for an Italian Orzo Spinach Soup from food bloggess Ali at Gimme Some Oven and it was just what I was looking for! Embarrassingly enough, I'm about 7 months away from marrying my 100% Italian fiancé and yet I've never made orzo. Nor do I fully understand if it identifies as a rice or a pasta. However, I now know it is a pasta. And it is just shaped like rice. Which is very deceiving and confusing. Aaaand this has been your monthly reminder that I am a food blogger and not a chef.


    ITALIAN ORZO SOUP

    162 calories per servingItalian Orzo Soup I rustic bowl close up view

    You'll start this recipe by prepping all your veggies! Dice up one small white onion, 1 C of celery and peel and slice 1 C of carrots. Peel and mince 3 cloves of garlic as well.

    Next, place a large stockpot over medium-high heat and add in 2 tablespoon of olive oil.Oil in pan overhead shot Add in the diced onion and sauté until soft, about 3-4 minutes. Onion sautéing overhead shot Toss in the carrots, celery and garlic and continue to sauté for about another 3 minutes.Carrots and celery added to pot overhead shotPour in 8 cups of low sodium chicken stock (which can be substituted for vegetable stock if you wish), a 14 oz can of fire-roasted diced tomatoes, 1 ½ C (8 oz) of orzo pasta, ½ teaspoon dried thyme, ¼ teaspoon dried oregano, and ¼ teaspoon dried rosemary and stir to combine. Bring soup to a simmer, stirring occasionally.Soup being cooked in pot overhead shotReduce heat to medium-low and continue simmer for 10 minutes, stirring occasionally, until orzo is al dente.Orzo added to soup pot overhead shotStir in 4 C of loosely-packed spinach and cook for 1-2 minutes or until it is bright green and wilted. Add salt and pepper to taste, as well as any additional thyme, oregano, and rosemary, if you'd like. Spinach added to soup pot overhead shotEnjoy! Serve warm. Leftovers can simply be microwaved for a minute or two! 🙂Italian Orzo Soup served in rustic bowl with wooden spoon overhead shot

    Looking for more soups or chilis to keep you warm this winter? Try this 30 Minute Feel Better Chicken Noodle Soup, or this Crockpot Chicken Mexi-Chili!

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    Italian Orzo Soup

    Italian Orzo Soup

    • Author: Caitlin
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Total Time: 30 minutes
    • Yield: 6 servings of soup 1x
    • Category: Soup
    • Method: Sautéed and Simmered
    • Cuisine: Italian
    • Diet: Low Calorie
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    Description

    A healthy, hearty, veggie-packed, Italian orzo soup that is only 162 calories per serving! With pops of flavor from the fire-roasted tomatoes, this soup will have you saying "chicken noodle, who?"


    Ingredients

    Scale
    • 2 Tbsp olive oil
    • 1 medium white onion, diced
    • 1 C peeled, sliced carrots
    • 1 C celery, diced
    • 3 cloves peeled, minced garlic
    • 8 C low sodium chicken stock (or vegetable stock)
    • 1 (14 oz) can diced fire-roasted tomatoes
    • 1 ½ C (8 oz) orzo pasta
    • ½ tsp dried thyme
    • ¼ tsp dried oregano
    • ¼ tsp dried rosemary
    • 4 C loosely packed spinach
    • Salt and pepper to taste

    Instructions

    1. Place a large stockpot over medium-high heat and add in 2 tablespoon olive oil.
    2. Add in 1 diced onion and sauté until soft, about 3-4 minutes.
    3. Toss in 1 C of peeled, sliced carrots, 1 C diced celery and 3 cloves of garlic and continue to sauté for about another 3 minutes.
    4. Pour in 8 C low sodium chicken stock, a 14 oz can of fire-roasted diced tomatoes, 1 ½ C orzo pasta, ½ teaspoon thyme, ¼ teaspoon oregano, and ¼ teaspoon rosemary and stir to combine. Bring soup to a simmer, stirring occasionally.
    5. Reduce heat to medium-low and continue simmer for 10 minutes, stirring occasionally, until orzo is al dente.
    6. Stir in 4 C spinach and cook for 1-2 minutes or until it is bright green and wilted.
    7. Add salt and pepper to taste, as well as any additional thyme, oregano, and rosemary, if you'd like.
    8. Serve warm. Enjoy! 🙂

    Notes

    Leftovers can simply be microwaved for a minute or two

    Keywords: orzo, low calorie, easy soup, winter comfort food

    Did you make this recipe?

    Tag @cutsandcrumbles on Instagram and hashtag it #cutsandcrumbles

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    **Recipe adapted from Gimme Some Oven

    What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂

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    Hey I’m Caitlin! I am the chalkboard artist, photographer, writer, and overall boss-lady behind Cuts and Crumbles! I love sharing easy recipes that are possible for any skillset and suitable for any occasion! From recipes with low-calorie ingredient swaps to more indulgent dishes and even off the grill smoked specialities, I've got you covered!

    More about me →

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