Put down that can of chicken noodle soup! Recently, I began experimenting with making my own spinach soup recipe and after a few times I came up with a recipe that is good enough to share.
We were craving something different and spinach sounded like a good alternative. My husband told me his grandmother used to make spinach soup so I wanted to try and come up with something similar to how he described hers.
I’ve made the spinach soup recipe a few times now, tweaking it a bit each time. Finally, I got a version that my daughter and I love. My husband hasn’t been able to try it yet due to his long battle with Covid. If you missed that story, you can learn more about it on my Instagram. I may do a blog post on it one day because it’s been a truly unbelievable experience.
This is a quick and easy recipe. Quick and easy recipes are always my favorite. I do not enjoy hours and hours spent in the kitchen!
How To Make Spinach Soup
First, start with your diced vegetables and garlic. Put them in a saucepan with a couple of teaspoons of extra virgin olive oil. Simmer those for about five minutes.
I added a good amount of freshly ground pepper and sea salt to the vegetables in this step.
Next, add in your vegetable stock, rice, rosemary, and spinach. For my soup, I used a package of frozen chopped spinach. I did not defrost it first.
When you bring it to a boil, the spinach will break up. Stirring while bringing it to a boil will help that along.
Once it reaches boiling, cover the pot with a lid. Let it simmer over low heat for about 15 minutes.
Let it cool slightly before spooning it into your soup bowls. When serving, I added shaved parmesan because I believe everything tastes better with cheese. 🙂
You can find the full recipe below.
Alternative Ingredient Ideas
As mentioned on the recipe card, this soup recipe is easily adaptable to your family’s taste! Add fresh mushrooms or white beans for a heartier soup. Substitute the vegetable stock for chicken stock if desired. We’ve even made this recipe with less vegetable stock (the standard 32 oz container) and added more liquid using white wine for increased flavor. Like with cheese, a little wine could never hurt!
Lastly, if parmesan cheese isn’t your favorite you could substitute the parmesan for shredded mozzarella.
Spinach Soup Recipe Card
- 10 oz Frozen Chopped Spinach
- 1/2 cup Chopped Celery
- 1/2 cup Chopped Carrots
- 1 Onion, medium size
- 2 Garlic Cloves
- 40 oz Vegetable Stock
- 1/2 Cup Rice
- 3 Rosemary sprigs
- Ground Black Pepper to taste
- Sea Salt to taste
- Parmesan Cheese shaved
- Heat 2 tablespoons of olive oil in a saucepan over medium heat.
- Add carrots, celery, onion and garlic. Season with salt and pepper. Cook for 4-5 minutes.
- Add vegetable stock, rice, rosemary sprigs and frozen spinach. Bring to a boil.
- Cover and simmer over medium heat 10-15 minutes.
- Remove from heat and spoon into bowls. Top with shaved parmesan cheese.