4.8 from 15 votes
Hamburger Orzo Soup
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 409 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped finely
- 2 ticks 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.
Cup of Yum
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 Information
Calories
409kcal
(20%)
Carbohydrates
35g
(12%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
92mg
(31%)
Sodium
852mg
(36%)
Potassium
959mg
(27%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1868IU
(37%)
Vitamin C
18mg
(20%)
Calcium
119mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 852mg | 36% |
| Potassium | 959mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1868IU | 37% |
| Vitamin C | 18mg | 20% |
| Calcium | 119mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.