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Slow Cooker Italian Orzo Soup

  • Author: Karen
  • Cook Time: 2-4 hours
  • Total Time: 25 minute
  • Yield: 6 servings 1x


  • 1 medium yellow onion, diced
  • 2 tsp minced garlic
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp dried rosemary leaves
  • 1/4 tsp dried thyme
  • 1 Tbsp tomato paste
  • 1 1/2 cups shredded carrots
  • 1 cup diced celery
  • 2 tsp canola or olive oil
  • 1 bay leaf
  • 1 (14.5 oz) can fire roasted tomatoes
  • 5 cups veggie or chicken broth
  • 1 cup orzo
  • 1 tsp salt
  • 1 cup half and half (optional)
  • 3 cups spinach
  • Salt and pepper
  • Parmesan cheese


  1. In a microwave safe bowl, stir together the diced onion, garlic, basil, oregano, rosemary, thyme, tomato paste, carrots, celery and oil.  Microwave on high for 5 minutes, stirring every 90 seconds. Add to the slow cooker.
  2. Add in bay leaf, tomatoes, broth, orzo and salt.
  3. Cover and cook on LOW for about 2-4 hours, or until orzo is tender.
  4. Warm the half and half and add in, if desired (this just gives it a more creamy taste, but you can totally leave it out if you want).
  5. Stir in spinach and then salt and pepper to taste (I added in another 1/2 tsp of salt).  Ladle into serving bowls and top with Parmesan cheese.


Ideal slow cooker size:  5-6 quart