Italian Orzo Spinach Soup Recipe

Here’s my take on this Italian Orzo Spinach Soup – let me tell you, it’s become a regular in our household, and for good reason! Weeknights can be hectic, and sometimes the last thing you want to do is spend hours in the kitchen. This soup? A lifesaver. From chopping board to dinner table in under 30 minutes, it’s incredibly quick without sacrificing flavor. The vibrant Italian herbs, the comforting orzo, and the healthy dose of spinach make it both satisfying and nutritious. My kids, who can be a bit picky with vegetables, surprisingly gobble this down, especially with a sprinkle of Parmesan. The fire-roasted tomatoes add a depth that elevates it beyond your average soup, giving it a lovely smoky undertone. Honestly, it’s the perfect blend of cozy and zesty, and it’s become a staple for those evenings when we crave something warm, flavorful, and easy. If you’re looking for a soup that ticks all the boxes – quick, delicious, healthy, and family-friendly – you absolutely have to try this Italian Orzo Spinach Soup. It’s a guaranteed crowd-pleaser!

Ingredients

To bring this delightful Italian Orzo Spinach Soup to life, you’ll need a collection of fresh and pantry-friendly ingredients. Each component plays a vital role in building the soup’s robust flavor profile and comforting texture. Let’s break down each ingredient and understand its contribution to this culinary masterpiece.

• 1 tablespoon olive oil: Olive oil forms the foundation of this soup, acting as the cooking medium and infusing a subtle fruity and peppery note. Opt for extra virgin olive oil for the best flavor and health benefits. Olive oil is rich in monounsaturated fats, known for their heart-healthy properties. It also helps to sauté the vegetables perfectly, releasing their aromas and flavors effectively. If you’re looking for a substitute, other healthy oils like avocado oil or coconut oil can work, though they might slightly alter the final flavor profile. For a richer flavor, consider using infused olive oils, such as garlic or chili oil, to add an extra layer of complexity right from the start.
• 1 small white onion, diced: The humble white onion is a cornerstone of many savory dishes, and this soup is no exception. Diced white onion provides a mild, slightly sweet base flavor that builds depth and complexity as it cooks. When sautéed, onions release sugars that caramelize and contribute to the overall richness of the soup. If you’re out of white onions, yellow onions are a perfectly acceptable substitute, offering a similar flavor profile. For a bolder flavor, you could even use shallots, which have a more delicate and slightly garlicky taste. Make sure to dice the onion evenly to ensure uniform cooking and flavor distribution throughout the soup.
• 1 cup carrots, diced: Carrots bring a touch of sweetness and vibrant color to the soup. They also contribute a subtle earthy note and a pleasant textural contrast. Diced carrots soften beautifully during cooking, adding a creamy element to the broth. Beyond flavor and texture, carrots are packed with beta-carotene, which the body converts to Vitamin A, an essential nutrient for vision and immune function. If you don’t have fresh carrots, baby carrots, chopped into smaller pieces, can be used as a convenient alternative. Other root vegetables like parsnips or sweet potatoes could be used for a slightly different flavor profile, though they will alter the overall taste of the Italian Orzo Spinach Soup.
• 1 cup celery, diced: Celery, often underestimated, is a crucial aromatic vegetable in soups and stews. It adds a subtle savory, slightly peppery flavor that complements the sweetness of the carrots and onions. Celery also provides a welcome crispness in the initial stages of cooking and softens beautifully as the soup simmers, adding textural depth. Moreover, celery is a good source of Vitamin K and antioxidants. If you don’t have celery on hand, fennel bulb, thinly sliced, can offer a similar anise-like flavor and crisp texture. Ensure the celery is diced into pieces similar in size to the carrots and onions for even cooking.
• 6 cloves garlic, minced or pressed: Garlic is an indispensable ingredient in Italian cuisine, and it’s no surprise that it plays a starring role in this soup. Minced or pressed garlic unleashes its pungent and aromatic compounds, adding a bold and savory dimension to the soup. Garlic is known for its health benefits, including its potential anti-inflammatory and immune-boosting properties. Fresh garlic is always preferred for its vibrant flavor, but in a pinch, pre-minced garlic from a jar can be used. For an even more intense garlic flavor, consider roasting the garlic cloves before mincing or pressing them. Adding garlic towards the end of sautéing the vegetables prevents it from burning and becoming bitter.
• 1/2 teaspoon crushed red pepper flakes: A touch of crushed red pepper flakes introduces a subtle warmth and a hint of spice to the soup, balancing the sweetness of the vegetables and adding complexity to the overall flavor profile. The heat level can be adjusted to your preference – use less for a milder soup or more for a noticeable kick. Red pepper flakes also contain capsaicin, which has potential metabolism-boosting and pain-relieving properties. If you prefer a different type of heat, a pinch of cayenne pepper or a finely chopped fresh chili pepper can be used instead. For those who are sensitive to spice, you can omit the red pepper flakes entirely and still enjoy a flavorful soup.
• 6 to 8 cups chicken or vegetable stock: Stock is the liquid backbone of the soup, infusing it with flavor and creating the comforting broth. Chicken stock provides a richer, savory depth, while vegetable stock keeps the soup vegetarian and offers a lighter, cleaner flavor. High-quality stock is essential for a flavorful soup – consider using homemade stock or a good-quality store-bought brand. Low-sodium stock is often recommended to control the salt level in the final dish. If you don’t have stock readily available, you can use water as a base, but the soup will lack depth of flavor. In that case, consider adding bouillon cubes or flavor enhancers to compensate. The amount of stock can be adjusted based on your desired soup consistency – use less for a thicker soup and more for a thinner, brothier soup.
• 1 (14-ounce) can fire-roasted diced tomatoes: Fire-roasted diced tomatoes are a secret weapon in this recipe, imparting a smoky, slightly charred flavor that elevates the soup beyond ordinary tomato-based soups. The fire-roasting process intensifies the tomatoes’ natural sweetness and adds a layer of complexity that canned regular diced tomatoes cannot replicate. Diced tomatoes contribute acidity and brightness to the soup, balancing the richness of the stock and other ingredients. If you cannot find fire-roasted diced tomatoes, regular diced tomatoes can be used, but the flavor will be slightly less complex. Consider adding a pinch of smoked paprika or a few drops of liquid smoke to mimic the smoky flavor of fire-roasted tomatoes if desired.
• 1 1/2 tablespoons Italian seasoning: Italian seasoning is a convenient blend of dried herbs that brings the quintessential Italian flavor profile to this soup. Typically containing oregano, basil, rosemary, thyme, and marjoram, Italian seasoning adds an herbaceous and aromatic layer that complements the other ingredients beautifully. Using a pre-made blend simplifies the seasoning process, but you can also create your own Italian seasoning blend by combining the individual dried herbs to your liking. Fresh Italian herbs, such as oregano, basil, and parsley, can also be used, but they should be added towards the end of cooking to preserve their fresh flavor.
• 1 cup (8 ounces) uncooked orzo pasta: Orzo pasta, with its rice-like shape, adds a delightful chewiness and substance to the soup, transforming it from a light broth into a more substantial and satisfying meal. Orzo cooks relatively quickly in the simmering soup, absorbing flavors from the broth and other ingredients. It’s important to avoid overcooking orzo to prevent it from becoming mushy. If you don’t have orzo, other small pasta shapes like ditalini, acini de pepe, or even broken spaghetti can be used as substitutes. For a gluten-free option, consider using rice or quinoa instead of orzo, although these will alter the texture and cooking time of the soup.
• 2 large handfuls fresh baby spinach or kale: Fresh spinach or kale adds a vibrant green color, a boost of nutrients, and a slightly earthy flavor to the soup. Spinach is more delicate and wilts quickly, while kale is heartier and requires a bit longer to soften. Both spinach and kale are excellent sources of vitamins, minerals, and antioxidants. Baby spinach is particularly convenient as it doesn’t require chopping. If using kale, remove the tough stems and chop the leaves into smaller pieces. Other leafy greens like Swiss chard or arugula can be used as alternatives, each offering slightly different flavor profiles and textures. Adding the greens towards the end of cooking ensures they retain their vibrant color and nutritional value.
• Fine sea salt and freshly cracked black pepper, to taste: Salt and pepper are essential seasoning components that enhance the flavors of all the other ingredients and bring balance to the soup. Sea salt is preferred for its clean taste, and freshly cracked black pepper offers a more aromatic and pungent flavor compared to pre-ground pepper. Seasoning to taste is crucial, as individual preferences for saltiness and pepperiness vary. It’s recommended to season gradually throughout the cooking process, tasting and adjusting as needed, rather than adding all the seasoning at once.
• Optional Toppings: Freshly grated Parmesan cheese, chopped fresh basil: These optional toppings add a final flourish of flavor and visual appeal to the soup. Freshly grated Parmesan cheese provides a salty, savory, and umami-rich element that complements the Italian flavors of the soup. Chopped fresh basil adds a bright, herbaceous, and slightly sweet note, enhancing the freshness of the soup. Other optional toppings could include a drizzle of olive oil, a squeeze of lemon juice, a dollop of pesto, or a sprinkle of red pepper flakes for extra heat. These toppings allow for customization and personal preference, elevating the soup to a gourmet level.

Instructions

Crafting this heartwarming Italian Orzo Spinach Soup is a straightforward process, broken down into simple, manageable steps. Follow these instructions to create a flavorful and satisfying soup that’s perfect for any occasion.

1. Sauté the Vegetables: Begin by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. Ensure the pot is adequately heated before adding the vegetables – a shimmering surface indicates the oil is ready. Introduce the diced onion, carrots, and celery to the pot. Sauté these aromatic vegetables for 5–7 minutes, stirring occasionally with a wooden spoon or spatula. The goal is to soften them, allowing their natural sugars to release and their flavors to meld. You’ll notice the onions becoming translucent and the carrots and celery slightly tender. Avoid browning the vegetables at this stage; gentle softening is key.
2. Add Garlic and Red Pepper Flakes: Once the initial vegetables have softened, add the minced or pressed garlic and ½ teaspoon of crushed red pepper flakes to the pot. Continue to sauté for an additional 2 minutes, stirring frequently. Garlic is delicate and can burn easily, so keep a close watch and stir continuously to prevent it from browning too quickly. Sauté until the garlic becomes fragrant, releasing its characteristic aroma – this usually takes just a couple of minutes. The red pepper flakes will also infuse their subtle heat into the oil, setting the stage for the soup’s flavor profile.
3. Simmer the Soup Base: Pour in 6 to 8 cups of chicken or vegetable stock into the pot, depending on your desired soup consistency. Add the 1 (14-ounce) can of fire-roasted diced tomatoes, including their juices, to the stockpot. Sprinkle in 1 ½ tablespoons of Italian seasoning, distributing it evenly over the liquid. Stir the mixture thoroughly to combine all the ingredients, ensuring the Italian seasoning is well dispersed. Bring the soup mixture to a gentle simmer over medium-high heat. Once it reaches a simmer, reduce the heat to medium-low to maintain a gentle simmer – not a rolling boil. Simmering allows the flavors to meld and deepen over time.
4. Cook the Orzo: Stir in 1 cup (8 ounces) of uncooked orzo pasta into the simmering soup. Ensure the orzo is submerged in the liquid. Cover the pot with a lid to trap the heat and expedite the cooking process. Let the soup simmer, stirring occasionally – about every 5 minutes – to prevent the orzo from sticking to the bottom of the pot. Continue simmering until the orzo is just al dente, meaning it’s cooked through but still has a slight bite to it. This usually takes around 8-10 minutes, but cooking times can vary depending on the brand and type of orzo. Avoid overcooking the orzo, as it can become mushy and detract from the soup’s texture.
5. Add Spinach and Season: Once the orzo is al dente, stir in 2 large handfuls of fresh baby spinach or kale into the soup. If using kale, it may require a minute or two longer to wilt compared to spinach. Stir until the spinach or kale is completely wilted and incorporated into the soup, turning a vibrant green and softening in the heat. Taste the soup carefully at this stage. Adjust the seasoning with fine sea salt and freshly cracked black pepper as needed. Start with a pinch of each, taste, and add more gradually until the soup reaches your desired level of seasoning. Remember that salt enhances flavors, so proper seasoning is crucial for a delicious soup.
6. Serve and Enjoy: Ladle the hot Italian Orzo Spinach Soup into bowls, ensuring each serving contains a good balance of broth, vegetables, and orzo. If desired, top each bowl with freshly grated Parmesan cheese and/or a sprinkle of chopped fresh basil. These optional toppings add a final layer of flavor and visual appeal. Serve the soup immediately while it’s hot and enjoy its comforting warmth and zesty Italian flavors. This soup is best enjoyed fresh, but leftovers can be stored and reheated (see storage tips below).

Nutrition Facts

(Estimated, per serving, based on 6 servings and average ingredient values. Actual values may vary based on specific ingredients used.)

• Serving Size: Approximately 1.5 cups
• Calories: 250-350 calories
  • This is an estimated range. Calorie count will vary based on the type of stock used (vegetable stock is generally lower in calories than chicken stock), the amount of olive oil, and the specific brands of ingredients.
• Protein: 10-15 grams
  • Protein primarily comes from the chicken or vegetable stock, orzo pasta, and to a lesser extent, the vegetables.
• Fat: 8-12 grams
  • Fat content is mainly from the olive oil and potentially from the stock, especially if using a richer chicken stock. Most of the fat is unsaturated, which are considered healthier fats.
• Saturated Fat: 1-3 grams
  • Saturated fat is lower, mainly from the olive oil and stock.
• Cholesterol: Varies depending on stock (negligible in vegetable stock, present in chicken stock)
  • Vegetable stock will have zero cholesterol. Chicken stock will contain cholesterol, but in moderate amounts per serving.
• Sodium: 500-800 mg (can vary significantly based on stock and seasoning)
  • Sodium content is highly dependent on the type of stock used and the amount of salt added. Using low-sodium stock and being mindful of added salt can help reduce sodium levels.
• Carbohydrates: 35-45 grams
  • Carbohydrates mainly come from the orzo pasta and vegetables.
• Fiber: 4-6 grams
  • Fiber is contributed by the vegetables (carrots, celery, spinach/kale), orzo pasta, and tomatoes.
• Sugar: 5-8 grams (naturally occurring from vegetables and tomatoes)
  • Sugars are primarily naturally occurring from the vegetables and tomatoes; there is no added sugar in the recipe.
• Vitamin A: High (from carrots and spinach/kale)
  • Rich in Vitamin A, primarily due to the carrots and leafy greens.
• Vitamin C: Moderate (from tomatoes and spinach/kale)
  • A good source of Vitamin C from tomatoes and leafy greens.
• Iron: Moderate (from spinach/kale and tomatoes)
  • Provides a decent amount of iron, especially from spinach/kale.
• Calcium: Moderate (from spinach/kale and optional Parmesan cheese)
  • Calcium content is present, particularly if Parmesan cheese is used as a topping.

Important Note: These nutritional facts are estimates. For precise nutritional information, use a recipe analyzer tool with the specific brands and quantities of ingredients you use. This soup is generally a healthy and balanced meal, rich in vitamins, minerals, and fiber, while being moderate in calories and fat.

Preparation Time

This Italian Orzo Spinach Soup is designed for speed and convenience, making it ideal for busy weeknights or whenever you need a delicious meal in a hurry.

• Prep Time: 5 minutes
  • The prep time is minimal, primarily involving dicing the onion, carrots, and celery, and mincing the garlic. If you purchase pre-diced vegetables, the prep time can be even shorter. Measuring out the other ingredients also falls within this time frame.
• Cooking Time: 25 minutes
  • The cooking time encompasses sautéing the vegetables (7-9 minutes), simmering the soup with orzo (approximately 10-12 minutes until orzo is al dente), and wilting the spinach (1-2 minutes). The total cooking time is around 25 minutes, from heating the oil to the soup being ready to serve.
• Total Time (Prep + Cook): Approximately 30 minutes
  • From start to finish, including both preparation and cooking, this Italian Orzo Spinach Soup is ready in about 30 minutes. This quick turnaround makes it a fantastic option for a fast yet wholesome meal.

This recipe is perfect for those who value efficiency in the kitchen without compromising on flavor or nutrition. Its short preparation and cooking times mean you can have a comforting and delicious homemade soup on the table in just half an hour!

How to Serve

Italian Orzo Spinach Soup is versatile and can be served in various ways, making it suitable for different occasions and preferences. Here are some serving suggestions to elevate your soup experience:

• Classic Bowl:
  • Ladle generous portions of the hot soup into individual bowls.
  • Garnish with freshly grated Parmesan cheese for a salty, savory touch and creamy texture.
  • Sprinkle chopped fresh basil over the top for a burst of fresh, herbaceous aroma and flavor.
  • Serve immediately while hot and enjoy the comforting warmth.
• With Crusty Bread:
  • Pair the soup with slices of crusty Italian bread, sourdough, or baguette.
  • Serve the bread on the side for dipping into the flavorful broth.
  • Optionally, lightly toast the bread and rub it with garlic for extra flavor.
  • Crusty bread complements the soup beautifully, adding a satisfying textural contrast.
• As a Starter:
  • Serve smaller portions of the soup in elegant bowls or cups as a starter course for a larger Italian-themed meal.
  • A smaller serving size makes it a light and flavorful beginning to a multi-course dinner.
  • Garnish with just a sprinkle of Parmesan or a single basil leaf for a refined presentation.
• Alongside a Salad:
  • Create a balanced and light meal by serving the soup alongside a fresh salad.
  • A simple green salad with a vinaigrette dressing or a Caprese salad (tomato, mozzarella, basil) would pair wonderfully.
  • This combination provides a refreshing contrast to the warm, hearty soup and offers a complete and nutritious meal.
• With Grilled Cheese Croutons:
  • Elevate the soup with homemade grilled cheese croutons for added richness and fun.
  • Cut grilled cheese sandwiches into small cubes and float them on top of the soup as croutons.
  • The cheesy, buttery croutons melt slightly into the soup, creating a delicious and indulgent element.
• Lemon Zest and Olive Oil Drizzle:
  • For a brighter, more vibrant flavor, finish each bowl of soup with a squeeze of fresh lemon juice and a drizzle of high-quality extra virgin olive oil.
  • Lemon zest can also be added for an extra citrusy aroma.
  • This adds a refreshing zestiness that cuts through the richness of the soup and enhances its Italian flavors.
• Pesto Swirl:
  • Swirl a spoonful of pesto into each bowl of soup just before serving.
  • Pesto adds a burst of basil, garlic, pine nuts, and Parmesan flavor, intensifying the Italian essence of the soup.
  • Homemade or store-bought pesto works equally well.
• Family Style:
  • Serve the soup family-style in a large tureen or serving bowl in the center of the table.
  • Allow everyone to serve themselves, creating a communal and inviting dining experience.
  • Place toppings like Parmesan cheese, basil, and crusty bread on the table for everyone to customize their bowls.

No matter how you choose to serve it, Italian Orzo Spinach Soup is a comforting and flavorful dish that’s sure to be a hit.

Additional Tips for Perfect Italian Orzo Spinach Soup

To ensure your Italian Orzo Spinach Soup turns out perfectly every time, consider these helpful tips and tricks:

1. Don’t Overcook the Orzo: Pay close attention to the orzo cooking time. Overcooked orzo will become mushy and detract from the soup’s texture. Cook it just until al dente – it should be tender but still have a slight bite. Start checking for doneness around 8 minutes and test a few pieces to ensure it’s cooked to your liking. Remember, it will continue to soften slightly in the hot soup even after you turn off the heat.
2. Sauté Vegetables Properly: Don’t rush the sautéing process. Sautéing the onions, carrots, and celery until softened is crucial for building a flavorful base. Allow them to cook for the full 5-7 minutes, stirring occasionally, until they become translucent and slightly tender. This step releases their natural sugars and aromas, enhancing the overall depth of flavor in the soup.
3. Use Quality Stock: The stock is the liquid foundation of your soup, so using high-quality stock makes a significant difference in the final flavor. Opt for homemade stock if possible or choose a good quality store-bought brand. Low-sodium stock is often recommended to control the salt level. If you’re using regular stock, taste and adjust the salt seasoning accordingly, being mindful of the sodium already present in the stock.
4. Fresh Spinach vs. Kale: Both spinach and kale work well in this soup, but they have slightly different textures and cooking times. Baby spinach is more delicate and wilts almost instantly when stirred into the hot soup. Kale is heartier and may require a minute or two longer to soften. If using kale, remove the tough stems and chop the leaves into smaller pieces for easier eating. Choose whichever green you prefer or have on hand.
5. Adjust Spice Level: The ½ teaspoon of crushed red pepper flakes provides a mild warmth. If you prefer a spicier soup, feel free to increase the amount of red pepper flakes or add a pinch of cayenne pepper. For a milder soup, reduce the red pepper flakes or omit them entirely. You can also add a pinch of black pepper for additional depth of flavor. Taste the soup after adding the red pepper flakes and adjust according to your spice preference.
6. Add a Parmesan Rind to Simmer: For an extra layer of umami flavor, consider adding a Parmesan cheese rind to the soup while it simmers. The rind will infuse the broth with a rich, cheesy flavor. Remove the rind before serving. This is a great way to utilize Parmesan rinds that you might otherwise discard.
7. Make it Vegetarian/Vegan: To make this soup vegetarian, ensure you use vegetable stock instead of chicken stock, which is already specified in the recipe as an option. To make it vegan, simply omit the optional Parmesan cheese topping. The soup is delicious and hearty even without cheese, and the vegetable stock base keeps it plant-based.
8. Make Ahead and Storage: Italian Orzo Spinach Soup is a great make-ahead dish. It can be made a day or two in advance and stored in an airtight container in the refrigerator. The flavors often meld and deepen overnight. When reheating, gently warm it on the stovetop over medium-low heat, adding a little extra stock or water if needed to thin it out to your desired consistency. It’s generally best to add the spinach fresh right before serving, but if you’ve already added it and are reheating, it will still be delicious.
9. Customize with Protein: While this soup is delicious on its own, you can easily add protein to make it even more substantial. Consider adding cooked Italian sausage (sweet or spicy), shredded cooked chicken, white beans (like cannellini or Great Northern beans), or chickpeas. Add cooked protein towards the end of the cooking process to heat through.
10. Fresh Herbs for Finishing: While dried Italian seasoning is used during cooking, don’t underestimate the power of fresh herbs for finishing. A sprinkle of chopped fresh basil, parsley, or oregano right before serving adds a burst of freshness and aroma that elevates the soup to another level.

By following these tips, you’ll be well on your way to creating a truly exceptional Italian Orzo Spinach Soup that’s bursting with flavor and comfort!

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about Italian Orzo Spinach Soup to help you make it perfectly and address common queries:

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can use frozen spinach if fresh spinach is not available. Thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the soup. Typically, about 10 ounces of frozen spinach is equivalent to 2 large handfuls of fresh spinach. Add the thawed and squeezed spinach at the same point in the recipe as you would fresh spinach, stirring it in until heated through. Keep in mind that frozen spinach may have a slightly softer texture compared to fresh spinach, but it will still provide the nutritional benefits and flavor.

Q2: Can I substitute another type of pasta for orzo?

A: Absolutely! While orzo is traditional and provides a lovely rice-like texture, you can definitely substitute other small pasta shapes. Good alternatives include ditalini, acini de pepe, tubetti, or even broken spaghetti or small shells. The cooking time may vary slightly depending on the pasta shape, so keep an eye on it and cook until al dente. For gluten-free options, you could use rice (white or brown), quinoa, or gluten-free pasta, but adjust cooking times accordingly and be aware that these substitutions will slightly alter the texture and overall character of the soup.

Q3: Can I make this soup vegetarian or vegan?

A: Yes, this soup is easily adaptable for vegetarian and vegan diets. To make it vegetarian, simply use vegetable stock, as already mentioned as an option in the recipe. To make it vegan, ensure you are using vegetable stock and omit the optional Parmesan cheese topping. The soup is flavorful and satisfying without cheese, relying on the richness of the vegetables, herbs, and fire-roasted tomatoes for depth of flavor. You can also consider adding a drizzle of olive oil or a sprinkle of nutritional yeast for a vegan “cheesy” flavor if desired.

Q4: How long does Italian Orzo Spinach Soup last in the refrigerator?

A: Italian Orzo Spinach Soup can be stored in an airtight container in the refrigerator for 3-4 days. The soup actually often tastes even better the next day as the flavors meld together further. When reheating, gently warm it on the stovetop over medium-low heat. You may need to add a little extra stock or water to thin it out as the orzo can absorb some of the liquid upon refrigeration. It’s generally recommended to consume leftovers within 4 days for best quality and food safety.

Q5: Can I freeze Italian Orzo Spinach Soup?

A: Freezing soup with pasta can sometimes affect the texture of the pasta, making it softer upon thawing. However, you can freeze Italian Orzo Spinach Soup if desired, especially if you don’t mind a slightly softer orzo texture. For best results, it’s recommended to slightly undercook the orzo when initially making the soup if you plan to freeze it. Allow the soup to cool completely before transferring it to freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over low heat, adding extra stock or water as needed to reach the desired consistency. Keep in mind that the spinach may also become slightly softer after freezing and thawing.

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