There’s something magical about a steaming bowl of soup on a chilly evening—the kind that warms you from the inside out and makes the world feel a little cozier. This Beef and Orzo Soup is exactly that kind of magic. Picture tender ground beef swimming in a rich, savory broth, mingling with vibrant vegetables and delicate orzo pasta that’s just the right amount of chewy. It’s the kind of dish that feels like a hug in a bowl, perfect for those nights when you need a little extra comfort.
What I love most about this recipe? It’s a one-pot wonder that comes together in under 45 minutes, making it a lifesaver on busy weeknights. But don’t let the simplicity fool you—this soup is packed with layers of flavor, thanks to a few chef-worthy tricks (like browning that beef just right and deglazing the pot for maximum depth). Whether you’re cooking for a crowd or just meal prepping for the week, this soup is a winner.
Why This Recipe Works
- Effortless Comfort: One pot, minimal cleanup, and maximum flavor. It’s the kind of meal that feels indulgent without requiring hours in the kitchen.
- Flexible & Forgiving: Out of carrots? Swap in sweet potatoes. Prefer kale over spinach? Go for it. This recipe is a canvas for your cravings.
- Meal Prep Hero: Make a big batch on Sunday, and you’ve got lunches or dinners sorted for days. Just wait to add the orzo if you’re freezing it—trust me on this one.
The Story Behind the Sauce
This soup is like a delicious mash-up of Italian and American comfort food traditions. Orzo, which means “barley” in Italian, gives the soup a playful, grain-like texture, while the ground beef keeps it hearty and approachable. It’s the kind of dish that feels familiar but just a little special—like something a nonna might make if she grew up in the Midwest.
Essential Ingredients & Tools
Ingredients for the Soup
- 1 lb ground beef (80/20 blend for the best flavor—fat equals flavor, my friends)
- 1 tbsp olive oil (the good stuff, for sautéing)
- 1 medium onion, diced (yellow for sweetness, white for sharpness—your call)
- 2 carrots, sliced into coins (no need to be perfect; rustic is charming)
- 2 celery stalks, chopped (leaves included—they’re flavor gold)
- 3 garlic cloves, minced (fresh is best, but we won’t tell if you cheat with pre-minced)
- 6 cups beef broth (low-sodium, so you can control the salt)
- 1 (14.5 oz) can diced tomatoes (juice and all—it adds body)
- 1 cup orzo (uncooked; measure it like your soup depends on it)
- 1 tsp dried oregano (crush it between your fingers to wake up the oils)
- 1 tsp dried thyme (or fresh if you’re feeling fancy)
- Salt and black pepper (season as you go—taste, adjust, repeat)
- 2 cups fresh spinach (optional, but it adds a pop of color and nutrients)
- Grated Parmesan cheese (for serving, because everything’s better with cheese)
Tools You’ll Need
- A big, sturdy pot (Dutch oven if you have one; it distributes heat like a dream)
- Wooden spoon (for stirring and scraping up all those tasty browned bits)
- Sharp knife and cutting board (safety first, flavor second)
How to Make Beef and Orzo Soup
- Brown the Beef: Heat 1 tbsp olive oil in your pot over medium-high heat. Add 1 lb ground beef and let it sizzle undisturbed for a minute or two—this is where the magic happens. That golden crust? That’s flavor. Break it up with your spoon and cook until no pink remains. Drain excess fat if you must, but leave a little for richness.
- Sauté the Veggies: Toss in 1 medium onion, 2 carrots, and 2 celery stalks. Cook until they start to soften and the onions turn translucent. Add 3 garlic cloves, 1 tsp dried oregano, and 1 tsp dried thyme, and let the aroma fill your kitchen (this is the moment you’ll start getting hungry).
- Build the Broth: Pour in 6 cups beef broth and 1 (14.5 oz) can diced tomatoes, scraping up any browned bits stuck to the bottom—those little flavor bombs are the secret to a great soup. Bring it to a boil, then dial it back to a simmer.
- Add the Orzo: Stir in 1 cup orzo and let it cook for 8–10 minutes, until it’s tender but still has a bit of bite. Stir occasionally to keep it from clumping.
- Finish with Greens: If you’re using 2 cups fresh spinach, toss it in at the very end. It’ll wilt in seconds, adding a fresh, vibrant touch.
- Serve with Love: Ladle into bowls and shower with grated Parmesan. A drizzle of olive oil or a sprinkle of fresh herbs wouldn’t hurt, either.
Pro Technique
- Brown Like a Boss: Don’t rush the browning step. Let the beef develop a deep, caramelized crust—it’s the foundation of your soup’s flavor.
- Deglaze for Depth: After browning the beef, splash in a little red wine or broth to loosen those browned bits. It’s like liquid gold for your soup.
- Orzo Wisdom: If you’re meal prepping, cook the orzo separately and add it when you reheat. Frozen orzo turns to mush, and nobody wants that.
Ingredient Variations and Their Impact
- Swap the Protein: Ground turkey or chicken works, but add a splash of Worcestershire or soy sauce to boost the umami.
- Go Gluten-Free: Swap the orzo for quinoa or rice (adjust cooking times accordingly).
- Veggie Boost: Toss in mushrooms, zucchini, or kale for extra heft.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days. The flavors get even better as they mingle.
- Freezer: Freeze without orzo or spinach. Add fresh when reheating to keep the texture perfect.
- Reheat Gently: Warm on the stove with a splash of broth to loosen it up.
Perfect Pairings
Complementary Dishes
- Crusty Garlic Bread: The crisp exterior soaks up the savory broth, while the garlic butter echoes the soup’s aromatics. For extra flair, sprinkle with chopped parsley and grated Parmesan.
- Roasted Brussels Sprouts: Their caramelized edges mirror the soup’s depth. Toss with balsamic glaze before serving for a sweet-tart contrast.
Drinks
- Chianti: This medium-bodied red wine’s tannins cut through the soup’s richness. Serve slightly chilled (60°F) to balance the warmth.
- Iced Lemon-Ginger Tea: The zesty freshness cleanses the palate between bites. Steep fresh ginger slices with black tea for extra spice.
Something Sweet
- Honey-Drizzled Ricotta: A dollop of creamy ricotta with a touch of honey offers a light, sweet finish. Garnish with toasted walnuts for crunch.
- Dark Chocolate Almond Clusters: Bittersweet chocolate contrasts the soup’s savoriness. Pair with espresso for a cozy end to the meal.
FAQs
- Can I use ground turkey instead of beef?
Absolutely! Just add a splash of soy sauce or Worcestershire to make up for the lost umami. - How do I keep the orzo from getting mushy?
Undercook it slightly, or add it fresh when reheating leftovers. - Can I freeze this soup?
Yes, but leave out the orzo and spinach. Add them fresh when you reheat. - Slow cooker friendly?
Brown the beef first, then toss everything (except orzo and spinach) into the slow cooker on low for 6–7 hours. Add the orzo at the end.
This soup is more than a meal—it’s a mood. Cozy, comforting, and endlessly adaptable. Make it once, and it’ll earn a permanent spot in your recipe rotation. Now, go grab a spoon and dig in!
Beef and Orzo Soup: A Bowl of Comfort You’ll Crave
Recipe Controls
Warm up with this easy Beef and Orzo Soup recipe—savory, hearty, and ready in 45 minutes. Perfect for cozy nights! Get the recipe now.
Ingredients
Main
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1 lb ground beef (80/20 blend)
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1 tbsp olive oil
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1 medium onion (diced)
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2 carrots (sliced)
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2 celery stalks (chopped)
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3 garlic cloves (minced)
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6 cups beef broth
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1 can diced tomatoes (14.5 oz)
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1 cup orzo pasta
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1 tsp dried oregano
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1 tsp dried thyme
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Salt and black pepper (to taste)
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2 cups fresh spinach (optional)
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Grated Parmesan (for serving)
Instructions
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Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, about 5-6 minutes. Drain excess fat if needed.01
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Add onion, carrots, and celery. Cook until softened, about 4-5 minutes. Stir in garlic, oregano, and thyme; cook 1 minute until fragrant.02
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Pour in beef broth and diced tomatoes. Bring to a boil, then reduce to a simmer.03
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Stir in orzo and cook for 8-10 minutes, until tender.04
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Add spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper.05
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Serve with grated Parmesan.06
