Description
A comforting and hearty Hamburger Orzo Soup combining lean ground beef, vegetables, tender orzo pasta, and a creamy broth with fresh spinach for a nutritious and satisfying meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped finely
- 2 sticks celery, chopped finely
- 4 cloves garlic, minced
- 1 cup uncooked orzo
- 2 cups packed fresh baby spinach (optional)
- Salt & pepper to taste
For the Broth
- 2 tablespoons flour
- 4 cups beef broth
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
Instructions
- Brown the Beef: Add the ground beef to a Dutch oven or large soup pot and sauté over medium-high heat. Use a spoon to break up the meat and cook until browned, about 7-8 minutes.
- Drain Excess Fat: Transfer the browned beef to a paper towel-lined plate. Drain off any excess fat from the pot, leaving about one tablespoon of rendered fat behind.
- Sauté Vegetables: Add the chopped onion and celery to the pot and cook over medium heat for 5-6 minutes until softened.
- Add Flour and Garlic: Stir in the flour and minced garlic. Cook for about one minute, stirring constantly to form a roux and develop flavor.
- Add Broth: Slowly pour in the beef broth while stirring to fully dissolve the flour and create a smooth base for the soup.
- Add Tomatoes and Seasoning: Stir in the crushed tomatoes and Italian seasoning. Return the browned beef to the pot. Increase heat to high and bring the soup to a gentle boil.
- Add Cream and Orzo; Simmer: Once boiling, add the heavy cream and uncooked orzo. Reduce the heat to maintain a gentle simmer and cook for about 12 minutes, stirring frequently to prevent sticking until the orzo is tender. Add extra broth or water if the soup becomes too thick.
- Finish with Spinach and Season: Stir in the fresh baby spinach until wilted. Season the soup generously with salt and pepper to taste. Serve hot.
Notes
- Use lean ground beef (90% lean or higher) for a healthier option.
- If you prefer a thicker soup, reduce the amount of broth slightly or cook a few minutes longer.
- Fresh spinach can be omitted or substituted with kale or Swiss chard if desired.
- Feel free to swap half-and-half or whole milk in place of heavy cream for a lighter version, but soup richness will vary.
- Stir frequently when simmering orzo to avoid it sticking to the bottom of the pot.
