Recipe: Heart-healthy Italian orzo soup


Looking for a heart-healthy recipe to fill you up on chilly winter nights?

This Italian orzo soup will stick to your insides to keep you full all night and – bonus! – it’s also good for your heart.

See the recipe below or click here to download a printable version.



  • 1 tablespoon olive oil
  • 1 small yellow onion, peeled and diced
  • 1 cup celery, diced
  • 4 cloves garlic, peeled and minced
  • 1 cup carrots, diced
  • 5 cups low-sodium vegetable or chicken stock
  • 1 (14-ounce) can diced tomatoes
  • 1 1/2 cups (about 8 ounces) wheat orzo or pasta
  • 1 15-oz can white beans (optional)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 4 cups loosely-packed kale or spinach
  • Salt and pepper



  1. In a large stockpot heat oil over medium heat.
  2. Add onion, celery and garlic and saute for 3 minutes, until soft.
  3. Add carrots and saute for an additional 3 minutes.
  4. Add vegetable stock, tomatoes, orzo or pasta and herbs. Stir to combine.
  5. Bring soup to a simmer and cook for 10 minutes, stirring occasionally, until the pasta is cooked as desired.
  6. Stir in the spinach and cook for 2 minutes or until it is wilted.
  7. Season to taste with salt and black pepper.


orzo soup