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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, leek, carrot, and celery in olive oil over medium heat until softened.
Add oregano, thyme, and rosemary and stir well.
Add orzo, chopped tomatoes, and vegetable stock.
Bring to the boil, reduce heat, and simmer for 20 minutes.
Add the spinach for the last 5 minutes of cooking time.
Season with lemon juice and black pepper.
Serve topped with Parmesan and enjoy.
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For a richer flavor, use chicken stock instead of vegetable stock.
Add a pinch of chili flakes for a hint of heat.
Can I use a different type of pasta?
Yes, you can substitute orzo with small pasta shapes like ditalini or acini di pepe.
Is there a substitute for Parmesan?
You can use Pecorino Romano or nutritional yeast as a substitute for Parmesan.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days.
How can I make this soup gluten-free?
Use gluten-free pasta instead of orzo to make the soup gluten-free.
Can I freeze this soup?
Yes, you can freeze the soup, but it's best to add the spinach fresh when reheating.
