Creamy Spinach Orzo Soup

$To create my creamy spinach orzo soup, you need simple yet tasty ingredients. Here’s what you'll need: - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup orzo pasta - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream or coconut milk - 1 teaspoon dried thyme - Salt and pepper to taste - Grated Parmesan cheese (optional, for garnish) - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in making this soup rich and comforting. The olive oil adds a smooth base, while the onion and garlic bring depth. Vegetable broth gives it a warm flavor, and the orzo pasta adds a nice texture that fills you up. Fresh spinach not only adds color but also packs in nutrients. The heavy cream or coconut milk makes the soup creamy and luscious. Dried thyme adds a hint of earthiness, while salt and pepper balance all the flavors. Finally, Parmesan cheese and parsley give a lovely finish to the dish. You can easily find all these ingredients at your local market. They are fresh, simple, and perfect for a cozy night in or a gathering with friends. Happy cooking! {{ingredient_image_1}} First, gather all your ingredients. You will need olive oil, onion, garlic, vegetable broth, orzo pasta, fresh spinach, heavy cream or coconut milk, dried thyme, salt, pepper, and optional garnishes like Parmesan cheese and parsley. This prep makes cooking smooth and fun. 1. Heat the olive oil in a large pot over medium heat. 2. Add the finely chopped onion. Sauté for 3-4 minutes until soft and clear. 3. Add the minced garlic. Cook for 1 more minute until it smells great. 4. Pour in the vegetable broth. Bring it to a gentle boil. 5. Add the orzo pasta. Cook it according to the package instructions, about 8-10 minutes, until it's just right. 6. Once the orzo is ready, lower the heat. Stir in the roughly chopped spinach and heavy cream or coconut milk. Mix until the spinach wilts and the soup turns creamy. 7. Season with dried thyme, salt, and pepper. Let it simmer for 5 more minutes. This step blends all the flavors together. Serve your soup hot. For a special touch, sprinkle grated Parmesan cheese on top. Add chopped parsley for a fresh look. Enjoy your creamy spinach orzo soup, which is both comforting and tasty! To make your soup even creamier, try these simple tips. First, use heavy cream for rich flavor. If you prefer a lighter option, coconut milk works great. Blend a small portion of the soup for a smooth texture. This adds depth and creaminess without extra fat. You can also stir in a dollop of cream cheese or sour cream before serving. These additions will elevate the taste and richness. This soup stores well for a few days. Place any leftovers in an airtight container. Keep it in the fridge for up to three days. When you want to reheat, add a splash of broth to thin it out. Heat it slowly on the stove until warm. You can also use the microwave, but stir often. This helps the soup heat evenly. Avoid overcooking the orzo. It can turn mushy if you cook it too long. Follow the package instructions for the best results. Also, don’t skip the seasoning. Salt and pepper bring out the flavors. Taste as you go, adjusting as needed. Lastly, remember that fresh spinach cooks down. Always add it at the end to keep some texture. Pro Tips Use Fresh Spinach: Fresh spinach adds vibrant color and flavor to your soup. If using frozen spinach, ensure it’s thoroughly thawed and drained to avoid excess water in the soup. Customize Your Creaminess: For a lighter soup, opt for coconut milk or a lower-fat cream. Adjust the amount to achieve your desired creaminess without overwhelming the flavors. Enhance Flavor with Herbs: Fresh herbs like basil or dill can elevate the taste of your soup. Add them at the end for a fresh burst of flavor. Perfectly Cooked Orzo: To prevent orzo from becoming mushy, cook it just until al dente. Remember that it will continue to cook slightly after being added to the soup. {{image_2}} You can easily make this soup vegan. Swap heavy cream for coconut milk. This keeps the soup rich and tasty. Use vegetable broth for the base. It brings all the flavors together. You can also add nutritional yeast for a cheesy flavor without dairy. This gives a nice, savory touch while keeping it plant-based. Adding fresh herbs can enhance your soup. Try basil or dill for a fresh twist. You can also add a pinch of red pepper flakes for some heat. This adds a nice kick without overpowering the dish. Don't forget about lemon juice! A squeeze before serving brightens all the flavors. Feel free to mix in other vegetables. Carrots or celery add a nice crunch. You could also add peas or corn for sweetness. If you want protein, try adding chickpeas or cooked chicken. These options make the soup heartier and more filling. Each addition brings its unique taste, making the soup your own! To keep your creamy spinach orzo soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing it. This helps to prevent moisture build-up inside the container. You can keep the soup in the fridge for up to 3 days. If you're not sure you'll eat it in that time, freezing is a great option. You can freeze this soup for up to 3 months. However, cream-based soups may change texture when thawed. To freeze, portion the soup into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat on the stove over low heat. Stir well to restore creaminess. - Olive oil: Lasts for a year if stored in a cool, dark place. - Onion: Good for a few weeks in a cool, dry spot. - Garlic: Keeps for several weeks in a cool area. - Vegetable broth: Use within 1 week once opened; can last months if sealed. - Orzo pasta: Lasts for 1-2 years in a pantry. - Fresh spinach: Best used within a week of purchase. - Heavy cream or coconut milk: Check expiration; usually lasts a week after opening. - Dried thyme: Stays fresh for years if stored properly. - Salt and pepper: Indefinite shelf life if kept dry. - Parmesan cheese: Store in the fridge for about a week after opening. - Fresh parsley: Use within a week for best flavor. You can make the soup healthier by adding more vegetables. Try carrots, zucchini, or celery. You can also use whole grain orzo instead of regular pasta. For a lighter option, swap heavy cream for coconut milk or a low-fat milk. Reducing the amount of salt helps too. Use fresh herbs instead of salt for flavor. Yes, you can use different types of pasta. Small shapes like ditalini or small shells work well. You can even use gluten-free pasta if needed. Just adjust the cooking time based on the pasta you choose. Make sure it fits well in the soup. Yes, you can make this soup ahead of time. It tastes great after a day in the fridge. Just let it cool, then store it in an airtight container. When reheating, add a splash of broth or water to restore creaminess. Avoid cooking the orzo too long to keep it firm. This soup recipe uses simple and fresh ingredients to create a comforting dish. The steps make it easy to prepare, cook, and add final touches. I shared tips to enhance creaminess and avoid common mistakes. There are many variations to suit your taste, whether you want it vegan or packed with flavor boosts. Proper storage extends shelf life and keeps leftovers fresh. Try this soup for a warm meal any day. It’s both easy and satisfying, so enjoy making it!$

A comforting and creamy soup made with orzo pasta and fresh spinach.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup orzo pasta
2 cups fresh spinach, roughly chopped
1 cup heavy cream or coconut milk
1 teaspoon dried thyme
to taste salt and pepper
optional grated Parmesan cheese, for garnish
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the vegetable broth, bringing the mixture to a gentle boil.
Add the orzo pasta to the boiling broth and cook according to the package instructions, usually about 8-10 minutes, or until al dente.
Once the orzo is cooked, reduce the heat to low and stir in the chopped spinach and the heavy cream (or coconut milk). Mix well until the spinach is wilted and the soup is creamy.
Season with dried thyme, salt, and pepper to taste. Allow the soup to simmer for another 5 minutes for the flavors to meld.
Serve hot, garnished with grated Parmesan cheese and chopped parsley for an added touch of freshness.

Notes

Use coconut milk for a dairy-free option.

Keyword creamy, orzo, soup, spinach