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This cozy hamburger orzo soup recipe is a hearty everyday meal that’s fast! It has inexpensive ground beef, Italian herbs, and a rich and creamy tomato broth.
Try my Ground Beef Orzo with Tomato Cream Sauce or Homemade Hamburger Helper next.
Why you’ll love it
If you’re an S&L devotee, you know we’re a little obsessed with orzo around here. I’m happy to bring you another orzo recipe with this irresistible ground beef and orzo soup! The pasta cooks right in the soup, making this a fabulously filling yet simple recipe.
We’ve got garlic, flavorful herbs, and the convenience of using canned tomatoes in this hamburger soup with orzo. A pop of fresh spinach and a touch of real cream round out this delicious and satisfying soup. Maybe the best part is how it’s ready in only 40 minutes!
What you’ll need
- Ground beef – aka hamburger. I use lean.
- Onion, celery, and garlic – tasty building blocks for a good soup. I like sweet (Vidalia) onions.
- Flour – to thicken the broth
- Beef broth – the savory base
- Crushed tomatoes – one of my favorite pantry ingredients. They’re convenient and canned at the peak of ripeness.
- Italian seasoning – this blend of dried herbs comes all in one jar
- Orzo – find this rice-shaped pasta in the dry pasta aisle
- Heavy cream – the key to making this soup creamy and amazing!
- Spinach – optional, but it adds a great fresh contrast
Helpful tips
- Orzo can stick to the bottom of the pot when you’re cooking it, so be sure to give it a stir every few minutes to ensure everything is going smoothly.
- Depending on the brand of beef broth that you use, the soup may be a darker color than in the photos.
- Be sure to add enough salt to this soup! Seasoning salt is a great choice.
How to make beef orzo soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot, sauté and break up the beef until browned. Transfer to a paper towel lined plate, leaving behind a bit of the fat. Add the onions and celery, and cook until softened. Stir in the flour and garlic for about a minute.
Pour in the broth gradually, stirring until the flour has dissolved. Add in the tomatoes and Italian seasoning, and return the beef to the pot. Bring to a boil.
Add in the heavy cream and orzo. Reduce the heat to a gentle simmer, stirring every so often, until the orzo is cooked al dente. Stir in the spinach, and season generously with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love cooking with cast iron. Here is my enameled Dutch oven.
- This garlic press makes mincing garlic a breeze, and I like to store flour in one of these airtight pantry containers for freshness.
- Use a sturdy ladle to dish up this tasty soup.
Substitutions and variations
- You could use chicken broth instead of beef broth if you prefer.
- Want to make this with sausage instead? Try my Italian Sausage Orzo Soup.
- This soup is quite flexible, so if you have some other veggies you need using up, feel free to throw ’em in!
- Add in some crushed red pepper flakes for a little heat.
What to serve with orzo hamburger soup
- A thick slice of fresh crusty bread is always a good idea. I recommend sourdough. My Extra Cheesy Garlic Bread is also fantastic and comforting.
- For a light salad, try my Parmesan Arugula Salad or Arugula Salad with Fennel and Cheese. Or toss your favorite greens with my Creamy Balsamic Dressing or Olive Garden Salad Dressing.
Leftovers and storage
- Store for 3-4 days in a covered container in the fridge, but keep in mind that the orzo will soak up broth. If you plan to have a lot left over, you might want to cook it separately and add when reheating.
- I don’t recommend freezing it unless you’re planning on freezing the entire batch, and in that case make sure to not include the cream, spinach, and orzo. Add them when reheating.
More easy soup recipes
If you made this beef and orzo soup, please leave a star rating and review below! I love hearing from readers. You can also tag me on Instagram with any S&L recipes.
Hamburger Orzo Soup
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped finely
- 2 sticks celery chopped finely
- 2 tablespoons flour
- 4 cloves garlic minced
- 4 cups beef broth
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon Italian seasoning
- 1 cup uncooked orzo
- 1 cup heavy/whipping cream
- 2 cups (packed) fresh baby spinach optional
- Salt & pepper to taste, see note
Instructions
- Add the ground beef to a Dutch oven/soup pot. Sauté over medium-high heat, breaking it up with your spoon as you go along, until browned (about 7-8 min).
- Take the beef out of the pot and transfer to a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
- Add the onion and celery to the pot and cook for about 5-6 minutes.
- Add the flour and garlic and cook for about a minute, stirring constantly.
- Slowly add the beef broth and stir until the flour has completely dissolved.
- Add the crushed tomatoes and Italian seasoning to the pot, and also add the ground beef back in. Increase the heat to high and bring the soup to a slight boil.
- Once it's gently boiling, add the cream and orzo. Reduce the heat as needed and simmer for about 12 minutes or until the orzo is tender, stirring fairly often so it doesn't stick to the bottom of the pot. If the soup thickens up too much, add in another splash of beef broth or water.
- Stir in the spinach and season generously with salt & pepper.
Notes
- Do not under season this soup or it will be bland. Jazz it up a bit with seasoning salt or Tony’s seasoning instead of your regular salt.
- The orzo will soak up the broth! If you’re planning on having the majority of this soup as leftovers, I recommend cooking the orzo separately and adding it when reheating.
- I don’t recommend swapping the cream for anything lower fat – it’s likely to curdle due to the acidity of the tomatoes and the high heat this soup is cooked at. You can omit it if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this tonight and it was absolutely amazing!! Followed the tip of using season salt vs regular salt. I only had “half and half” so heated it in the microwave first before adding to the soup and it seemed to avoid curdling issues. Otherwise followed the recipe to a T and it was absolutely perfect. Will definitely make again! Thanks!
Thank you so much!
This was delicious! We topped it with Parmesan cheese and it was the perfect addition! The whole family enjoyed it, will definitely be added to our monthly rotation! Thank you for another amazing recipe!
That’s awesome to hear, Kristin!! 😀 Thanks for your review!