One-Pot Italian Wedding Soup with Orzo: Cozy, Creamy, and Irresistible

 

Last month I stumbled upon a lonely box of orzo in my pantry and turned it into Lemon Garlic Shrimp Orzo. One bite and I was hooked — so simple, so bright, and truly unbeatable. Now I’m officially on an orzo kick, and I plan to make something new with it every month.

This month’s winner? A cozy, creamy twist on Italian Wedding Soup that comes together in one pot in just 30–40 minutes. I adapted it from a recipe on Allrecipes, and it has quickly become a family favorite. Tender meatballs, perfectly cooked orzo, fresh spinach, and a silky Parmesan-cream broth — it tastes like you spent hours simmering, but it’s weeknight-easy. 

Creamy One-Pot Italian Wedding Soup Pasta 

 1 T. olive oil
1 Melissa’s shallot, finely chopped
2 cloves garlic, minced
1 12-oz. bag frozen cocktail meatballs (or make your own)
3 c. chicken broth
¼ t. Italian seasoning
1/8 t. freshly ground black pepper
1 c. orzo pasta
3 c. fresh baby spinach
¼ c. heavy cream
½ c. grated Parmesan, plus more for serving

 Heat the olive oil in a large pot over medium heat. Add the meatballs and sear for about 3 minutes. Toss in the shallot and sauté until soft and translucent, 3–4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

 Pour in the chicken broth and bring to a simmer. Season with Italian seasoning and black pepper. Add the orzo and cook according to package directions until al dente (7–10 minutes), stirring occasionally. The meatballs will continue heating through as the pasta cooks.

Stir in the spinach until wilted, then lower the heat. Pour in the heavy cream and Parmesan, stirring until the broth turns beautifully creamy and smooth.

Ladle into bowls, grate extra Parmesan on top, and serve immediately. Pure comfort in every spoonful! 

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