Vegetarian Italian Spinach Soup.

Vegetarian Italian Spinach Soup

Yesterday was a warm, rainy day in Florida so that could only mean one thing for today’s forecast: COLD. Yep, it’s chilly here. By chilly, I really mean mid-50’s. While many out-of-state friends and family are experiencing below freezing temperatures, we are EXTRA warm blooded so this is cold to us. No judging please.

Nonetheless, today is a great day for a big bowl of hot, steamy soup. After all, what better way to warm up your insides after a brisk day? I found this delicious Italian Soup recipe from Gimme Some Oven. If you are ever lost on what to make, check out the website with endless recipes of amazing creations!

The best part about this soup is that it’s super easy and quick to make! It took me about 30 minutes from start to finish with minimal labor. Now that’s my type of recipe. It’s also super healthy with carrots, celery, tomatoes, and spinach OH MY. SO much flavor packed into one bite, I couldn’t resist but to pour a second serving.

Preparation was a breeze. Dice up the onion, celery, carrots, and garlic. That’s it! You can’t complain about making this one, too easy.

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Saute the onion for 3-4 minutes or until soft and transparent. Then add the celery, carrots, and garlic. Saute together for another 2-3 minutes.

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Next add vegetable stock, fire-roasted tomatoes, orzo, and Italian spices. Stir and cook until simmering then cook for another 10 minutes. Add a couple handfuls of spinach and VOILA! A delightful vegetarian soup under 30 minutes.

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Enjoy, and stay warm & creATEive.

Vegetarian Italian Spinach Soup. 

Serves 4-6


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 clove garlic, minced
  • 5 1/2 cups vegetable stock
  • 1 can 14 oz. fire-roasted tomatoes
  • 1 1/2 cup orzo pasta
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon died rosemary
  • 2-3 handfuls fresh spinach
  • salt and pepper, optional


  1. In a large pot, heat up olive oil over medium-high heat for about a minute. Add the diced onion for 3-4 minutes or until soft and transparent. Stir every minute or so.
  2. Add diced celery, carrots, and garlic to onions. Saute and stir for another 2-3 minutes.
  3. Pour vegetable stock, can of tomatoes, pasta, and dried spice over sauteed vegetables. Stir gently to combine all ingredients well. Once soup is simmering, lower heat to medium-low for 8-10 minutes or until pasta is al dente. **Don’t over cook the orzo.
  4. Stir in fresh spinach and remove from heat. Add salt and pepper if needed.

Recipe inspired by Gimme Some Oven.

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