stainless steel spoon on white ceramic plate

Easy To Make. Zesty and ready in 30 Minutes. The great thing about this soup is that it’s easy to customize with whatever soup-friendly veggies you’d like to add. So make it your own.


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 5 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 8 cups vegetable stock
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 1/2 tablespoons Italian seasoning
  • 1 cup uncooked orzo pasta
  • 1 cup fresh spinach
  • sea salt and  black pepper
  • toppings: Parmesan cheese and chopped fresh basil


  1. Sauté the veggies. Heat oil in a large stock pot over medium-high heat. Add onion, carrots, and celery and sauté for 5 to 8 minutes, stirring occasionally. Add garlic and crushed red pepper flakes (if using) and sauté for 2 minutes
  2. Simmer. Add stock, diced tomatoes, and Italian seasoning, stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low.
  3. Cook the orzo. Stir in the orzo Cover and continue simmering the soup, stirring occasionally (so that the orzo doesn’t stick), until the orzo is al dente.
  4. Add the spinach and season. Stir the spinach into the soup, and season with salt and pepper, to taste.
  5. Serve. Serve, garnished with your favorite toppings.

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