Italian Orzo Spinach Soup

This Italian Orzo Spinach Soup is simple to make, full of classic Italian flavors, and oh-so-comforting.

Italian Orzo Spinach Soup | #recipe

This past Sunday, I woke up on the wrong side of the bed.  The Let’s-Be-Unusually-Hard-On-Yourself-About-Everything-Today side of the bed.

First of all, I woke up to the sound of my oven timer beeping loudly at me at 6:30am because Forgetful Here accidentally left my phone (a.k.a. the only “alarm clock” I own) at book club the night before.  Lovely.  Then I hopped in my car to head to church for early band practice, and got completely annoyed after something crashed in the trunk that I still hadn’t cleaned out the clutter in my car for a few weeks.  Then, despite getting to play with the most encouraging and awesome group of guys in our band, I started getting super down about my singing and felt like my voice wasn’t strong enough or versatile enough or simply good enough.  And then during church, my mind began to wander into the spiral of project deadlines looming and laundry piled up and friends who I hadn’t seen in awhile and a mega load of dishes waiting in the sink and books I couldn’t find time to read and on and on, and before I knew it, it was like — POOF!

Confidence = squelched.

Amazing how quickly those spirals can happen sometime, right??

Gah.  Usually I catch (and zap!) them a little faster.  But sometimes, they just getcha.  And they can bring you down before you really even notice, as self-doubts always love to do.

BUT.  I’ve learned over the years that life is way too short to let part of a bad self-confidence day overshadow the whole day.  Heck no.  If you want to reset your day, you can totally make the decision to do so at 3:28pm on a Monday afternoon at work.  Or at 11:05pm on a Thursday night at home.  Or at noon on a Sunday at church, like me.

So yeah!  After I took a second to regroup and remind myself that I was, in fact, not defined by being forgetful, or lazy, or by my voice (which I know is just fine), or by checking off things on my to-do list, I decided to take the afternoon to reset my little brain and remind myself of who I am and what I love.  So I cranked up the radio and sang at the top of my lungs all the way home.  Then I called up a few friends and invited them over.  And then I gathered together some super simple ingredients, flipped on a movie, made a huge glass of iced tea, and got busy doing what always seems to make me happy — cook.  :)

Italian Orzo Spinach Soup | #recipe

Yep, even on a 100 degree day in the middle of August, soup sounded like comfort food.

So soup it was!

I had been actually been wanting to make soup that week with the bag of orzo that I had on hand.  Actually, make that bags.  When I found that DeLallo makes a whole wheat orzo pasta — my favorite pasta to toss into soups — I was stoked and may have stockpiled a bit.  But one can never have too much orzo, right?

Italian Orzo Spinach Soup | #recipe

Anyway, there was still this 100 degree situation happening, so I didn’t want to have to stand over a hot pot of soup for too long.  Thus, I decided to make a simple spinach and vegetable soup that calls for very little prep time.  Just simmer the mirepoix, add in the broth and tomatoes and seasonings and orzo and let them simmer until the pasta is cooked.  And then stir in some fresh spinach at the end just before serving.

Italian Orzo Spinach Soup | #recipe

It’s nothing fancy, but let me assure you — it’s delicious, it’s vegetarian (although you can add chicken or sausage if you’d like), it’s healthier with all of those veggies and whole wheat pasta, and oh man, it hit the spot.

The perfect meal to restart the day, and appreciate more of the good and delicious things in life.

Italian Orzo Spinach Soup | #recipe

Italian Orzo Spinach Soup

This delicious Italian Orzo Spinach Soup is simple, flavorful, and so comforting.


  • 2 tablespoons olive oil
  • 1 small white onion, peeled and diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, peeled and minced
  • 6 cups chicken or vegetable stock
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 4 cups loosely-packed spinach
  • salt and black pepper


Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Italian Orzo Spinach Soup | #recipe

Disclaimer: This is a sponsored post from DeLallo Foods.  I am working as an ambassador with them this year, and was compensated for my time, but all pasta-loving opinions are 100% my own as always.  Especially whole wheat pasta.  One of the main reasons I was thrilled to work with them is because I’m convinced that their WW pasta is simply the best.  So big thanks for supporting them and the other brands which help make this site possible.  I really appreciate it.

Leave a Comment:


  1. Emily Rosa — October 3, 2015 @ 8:17 am (#)

    I made this last night, and it turned out great! I used veggie broth rather than chicken broth for my vegan friend. I didn’t add any salt so I just put the salt shaker on the table. Everyone loved it!

    I added all the ingredients to MyFitnessPal and if you separate it into 6 servings (which were pretty reasonable servings), it came out to be 220ish calories per serving. Great recipe! Thanks for sharing. :)

    • Hayley @ Gimme Some Oven — October 4th, 2015 @ 9:35 pm

      Thanks for sharing Emily, and we’re so glad to hear you enjoyed it! :)

  2. Jessica — October 13, 2015 @ 1:32 pm (#)

    I made this last night and it was great! The spices were just right, but the carrots were still crunchy. Next time I guess I’ll just sautee them longer, but I’m wondering if that will have any effect on the celery and onions? Anyway, great recipe, will definitely be a regular at our house!

    • Hayley @ Gimme Some Oven — October 14th, 2015 @ 10:30 am

      Thanks Jessica, we’re happy to hear you enjoyed it! That’s strange that the carrots weren’t cooked enough. You can cut them a bit smaller next time, or yes, you can most definitely sauté them longer. Just to make sure the celery and onions don’t get overcooked or mushy, we’d suggest cooking them by themselves for awhile, before adding the celery and onions. We hope this is helpful! :)

  3. Chelsea — October 15, 2015 @ 7:24 pm (#)

    Can I freeze leftovers?

    • Hayley @ Gimme Some Oven — October 15th, 2015 @ 7:41 pm

      Yes, you most definitely can! :)

  4. Helen — October 27, 2015 @ 4:22 pm (#)

    Very quick and easy soup to make. Used both chicken broth and vegetable broth. Left out the rosemary since I’m not a fan of it. Will definitely make this again!

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 3:22 pm

      We’re so glad you enjoyed it Helen, thanks for sharing!

  5. Christine — October 29, 2015 @ 7:01 pm (#)

    I’m seeing all the wonderful comments on how great this soup is! I can’t wait to try it. But I’m wondering what most people are using- chicken stock or vegatable? What did you use for the soup posted in the picture? Thanks 

    • Hayley @ Gimme Some Oven — October 30th, 2015 @ 10:10 am

      Hi Christine! We used chicken stock. It’s totally up to you though, hope you enjoy! :)

  6. Sara — October 30, 2015 @ 8:58 am (#)

    Can you freeze this soup? It looks GREAT!

    • Hayley @ Gimme Some Oven — October 30th, 2015 @ 10:31 am

      You sure can! We hope you enjoy! :D

  7. Sarah — November 5, 2015 @ 2:37 am (#)

    I make this often and it’s soooo good. I made an alteration and diced up some smoked beef kielbasa and added that to the pot with the celery, carots, and garlic. My husband loves it.

    • Hayley @ Gimme Some Oven — November 5th, 2015 @ 3:45 pm

      We’re glad to hear that Sarah, and that smoked beef kielbasa sounds like the yummiest addition – good thinking! :D

  8. Sonali — November 8, 2015 @ 9:45 am (#)

    I am making this tonight for the 3rd or 4th time. We are going to enjoy it with garlic bread and a big salad. I like to spice this up a bit, decrease the amount of pasta and swirls pesto on the top. 

    I also made your chai granola today – love your blog 

    • Hayley @ Gimme Some Oven — November 8th, 2015 @ 2:25 pm

      Thank you Sonali, we’re so happy to hear you love this soup, and the granola too! Thanks for your sweet words about the blog, we’re glad you’re a fan! :)

  9. Tina — November 13, 2015 @ 6:03 am (#)

    I made this soup just now after working nightshift! It’s amazing. Thank you for the recipe! 

    • Hayley @ Gimme Some Oven — November 15th, 2015 @ 7:39 am

      You’re welcome Tina, we’re happy you enjoyed it! :)

  10. tulipchick — November 20, 2015 @ 6:53 am (#)

    This is my family’s favorite cold weather soup!  Sooooo comforting!

    • Hayley @ Gimme Some Oven — November 20th, 2015 @ 10:35 am

      We’re glad to hear that, thanks for sharing! :)

  11. Linda Giovanelli — November 22, 2015 @ 1:26 pm (#)

    I made this today and it was delicious, I will be making this soup again and again.

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 10:56 am

      We’re so glad you liked it Linda!

  12. Jacqueline — November 30, 2015 @ 12:10 pm (#)

    Love love love this soup! I added some spicy chicken sausage (the husband won’t eat soup without some sort of meat haha!). Very tasty. Full of flavor. Hearty and filling for sure!

    • Hayley @ Gimme Some Oven — December 1st, 2015 @ 8:24 am

      Thank you Jacqueline, we’re so glad to hear that! :D

  13. Aneta — December 1, 2015 @ 7:57 pm (#)

    I made it last night add some Italian sausage to be more filling taste amazing so simple to make

    • Hayley @ Gimme Some Oven — December 1st, 2015 @ 8:20 pm

      We’re happy you enjoyed it Aneta!

  14. Shirley — December 13, 2015 @ 11:14 am (#)

    Found this recipe on Pinterest last night and made it today. Easy to make and delicious. Topped it with fresh grated parmesan cheese. Next time I’ll add zucchini, sweet potatoes,  and Italian sausage. Will reduce the celery per husband’s request. Thanks for sharing.

    • Hayley @ Gimme Some Oven — December 13th, 2015 @ 1:19 pm

      Thanks Shirley, we’re so glad you liked it, and we bet the zucchini, sweet potatoes and Italian sausage would all be wonderful additions!

  15. Jennifer — December 13, 2015 @ 5:08 pm (#)

    This soup is light, yet nourishing. I’m making it for the second time tonight. Thank you for the recipe!

    • Hayley @ Gimme Some Oven — December 14th, 2015 @ 8:04 am

      You’re so welcome Jennifer, we’re happy you enjoy it! :)

  16. Razel — December 14, 2015 @ 5:51 pm (#)

    I would love to try this. Can you put all this in a slow cooker? 

    • Hayley @ Gimme Some Oven — December 14th, 2015 @ 7:49 pm

      Hi Razel! You can definitely make this in the slow cooker. However, you’ll need to cook the orzo separately (since cooking pasta in a slow cooker is a bit precarious, especially one as delicate as orzo). Also, you’ll want to add the spinach at the end, since it will wilt/cook instantly, once added to the hot soup. Adding it any earlier will overcook it. You should be able to do this soup either on low, for 6-8 hours (until the veggies are all tender). We hope you enjoy!

  17. Chamique — December 27, 2015 @ 8:16 pm (#)

    Can i get the calorie info for this email me please 

    • Hayley @ Gimme Some Oven — December 28th, 2015 @ 4:05 pm

      Hi there, we’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  18. Amanda — December 29, 2015 @ 3:18 pm (#)

    My husband and I have made this soup at least 5 times in the last 2-3 months! It’s definitely becoming a staple and a bi weekly go to. We love it and I wanted to thank you for the recipe!!! 

    • Hayley @ Gimme Some Oven — January 3rd, 2016 @ 9:11 pm

      That’s so great to hear Amanda, thanks for sharing with us! :D

  19. Komberly — December 30, 2015 @ 8:39 pm (#)

    I am a huge fan of orzo so I had to try this recipe. I added shredded chicken to mine. It was absolutely divine.
    Next time I will add some zucchini too. Yummy recipe.

    • Hayley @ Gimme Some Oven — December 31st, 2015 @ 9:43 am

      Thanks for sharing Kimberly, we’re so happy you liked it!

  20. Debbie — January 7, 2016 @ 7:28 pm (#)

    Made the soup it was very good and easy to make, the only thing i would change is the amount of orzo. It ended up being to much orzo and not enough of broth.  Half the amount of orzo works well. Thanks for a easy and good soup recipe.

    • Hayley @ Gimme Some Oven — January 8th, 2016 @ 9:18 am

      We’re happy you enjoyed this Debbie, and we appreciate your feedback – thank you! :)

  21. Sue — January 12, 2016 @ 4:19 pm (#)

    I was skeptical! But NO more! This was awesome I served crusty warm garlic bread and a spinach salad with warm bacon dressing. Everything complimented each other…and we got our vegetables in on this harsh cold winter evening.  Thank you for a wonderful recipe

  22. jen — January 16, 2016 @ 5:20 pm (#)

    Sounds great! Curious…do you add the whole can of tomatoes with the liquid, or do you drain the tomatoes?


    • Hayley @ Gimme Some Oven — January 17th, 2016 @ 10:16 pm

      We add the whole can of tomatoes with the liquid – we hope you enjoy! :D

  23. Sherry R — January 17, 2016 @ 7:13 pm (#)

    Sound yummy but I don’t like celery and want to leave out…..any suggestions for a substitution???

    • Hayley @ Gimme Some Oven — January 17th, 2016 @ 10:32 pm

      No worries Sherry! We’d say you could add a leek or even a red/orange/yellow bell pepper if you like, or extra carrot. We hope you enjoy! :)

  24. Jacqueline — January 19, 2016 @ 4:09 pm (#)

    Do you know how many calories per serving this is?

    • Hayley @ Gimme Some Oven — January 19th, 2016 @ 9:47 pm

      Hi Jacqueline! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  25. Lara — January 20, 2016 @ 3:07 pm (#)

    This is really yummy and comforting and satisfying! I used zucchini in place of the celery and added white cannellini beans for some protein, and a little shredded Parmesan on top when served. Delish! 

  26. Barbara — January 20, 2016 @ 4:03 pm (#)

    Tried this a while back and it was a hit.  I am about to make it again so I looked up the recipe again.  Excellent!

    • Hayley @ Gimme Some Oven — January 20th, 2016 @ 8:15 pm

      Thanks Barbara, we’re so glad to hear that! :)

  27. Maider — January 22, 2016 @ 8:00 pm (#)

    I made this tonight. I sautéed butternut squash with the vegetables and it was a great addition to the dish. 

    • Hayley @ Gimme Some Oven — January 22nd, 2016 @ 10:28 pm

      Thanks, we’re happy you enjoyed this! :)

  28. Tierney — January 24, 2016 @ 1:26 pm (#)

    Can I use fresh baby spinach for this or would you suggest frozen spinach?

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 5:20 pm

      Fresh baby spinach is ideal if you have it! We hope you enjoy :)

  29. Patti — January 26, 2016 @ 9:29 pm (#)

    Your pictures of this soup were mouth watering….kudos to the photographer.  I plan to make this over the weekend as we are expecting snow.  Couldn’t think of a better soup to make than a pot if this yumminess!  Thanks…keep the recipes coming.

    • Hayley @ Gimme Some Oven — January 27th, 2016 @ 3:58 pm

      Thanks Patti, we hope you enjoy this!

  30. Julie Mcpherson — January 28, 2016 @ 11:19 am (#)

    This soup is so good! So hearty and filling! I followed the amounts exactly and it turned out perfect. Great for leftovers too! I will definitely be making this one again!

    • Hayley @ Gimme Some Oven — January 29th, 2016 @ 9:38 am

      Thanks Julie, we’re so happy you enjoyed this! :D

  31. Ellie Page — January 29, 2016 @ 11:06 am (#)

    I found this recipe online today and wanted to cook it , omg it was amazing and my dinner looked exactly like the picture and was so delicious i cant wait to cook more vegetarian food 

    • Hayley @ Gimme Some Oven — January 29th, 2016 @ 3:22 pm

      Thanks for sharing Ellie, we’re so glad you enjoyed it! :)

  32. Ivette — January 31, 2016 @ 8:17 pm (#)

    I made this for the first time & it was delicious!! I added Italian sausage and it was a perfect compliment to this soup!! Great recipe!!! 

    • Hayley @ Gimme Some Oven — February 1st, 2016 @ 1:16 pm

      We’re so glad you enjoyed it Ivette — thanks for sharing with us! :)

  33. Marilyn — February 8, 2016 @ 11:48 am (#)

    Hi I’m making this wonderful soup right now. I followed the directions but I have one question: my soup looks red in color due to the can if fire roasted tomatoes but your soup pics seem to look lighter and creamier. Did you add cream ? 

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 9:11 pm

      Hi Marilyn! Hmm, we didn’t use cream, but it’s probably the lighting that Ali shot the photos in. We hope you enjoy this! :)


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