If you’re in the mood for a warm, comforting, and nutritious soup, this Creamy Macaroni and Spinach Soup is exactly what you need. Packed with tender macaroni, fresh spinach, and a creamy broth, this soup combines classic ingredients to create a rich and hearty meal. It’s the perfect balance of creamy, savory, and a little bit of green goodness, making it a delicious option for lunch or dinner!
What makes this soup so special is its comforting texture and flavorful broth. The macaroni adds a nice bite, while the spinach provides a burst of freshness and nutrition. The creamy base ties everything together, making each spoonful satisfying and delicious. It’s also incredibly versatile—you can enjoy it as-is, or add in extra veggies, protein, or cheese for even more flavor and richness. Plus, it’s quick and easy to make, so you can have this delicious soup on the table in no time!
I first made this Creamy Macaroni and Spinach Soup on a chilly evening when I was craving something warm and hearty, but not too heavy. The combination of creamy broth, macaroni, and spinach was exactly what I was looking for. After the first bowl, I knew it would become a regular in my soup rotation. It’s one of those recipes that’s simple, filling, and perfect for when you want something comforting and easy.
Why This Creamy Macaroni and Spinach Soup Will Be Your New Favorite
- Comforting and creamy: The creamy base makes this soup feel indulgent without being too heavy.
- Packed with flavor: The savory broth, tender macaroni, and fresh spinach create a perfect balance of flavors.
- Quick and easy: With simple ingredients and minimal prep, this soup comes together in under 30 minutes.
- Versatile: You can add extra vegetables, protein, or cheese to customize the soup to your taste.
How to Make Creamy Macaroni and Spinach Soup
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the broth and pasta: Pour in the vegetable or chicken broth and bring it to a simmer. Once simmering, add the macaroni and cook according to the package instructions, usually about 8-10 minutes, until the pasta is tender.
- Add the spinach and seasonings: Stir in the chopped spinach and dried thyme (if using). Let the soup simmer for an additional 2-3 minutes until the spinach wilts and the soup is heated through.
- Add the milk: Stir in the milk (or cream, if using) and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
- Finish with Parmesan and lemon: If desired, stir in the grated Parmesan cheese for added richness, and add a splash of lemon juice for a burst of brightness.
- Serve and enjoy: Ladle the soup into bowls and serve hot, garnished with extra Parmesan or fresh herbs, if desired.
Tips
- For a richer flavor, use half-and-half or heavy cream instead of milk.
- You can add extra vegetables like carrots, celery, or zucchini for a heartier soup.
- If you prefer a thicker soup, blend a portion of the soup with an immersion blender to create a creamy consistency.
- If you have leftovers, the pasta will absorb more of the broth as it sits. Add extra broth or water when reheating to thin the soup to your desired consistency.
- For a gluten-free version, use gluten-free pasta or rice instead of regular pasta.
Substitutions and Variations
- Vegetarian: This soup is already vegetarian, but you can use vegetable broth to keep it plant-based.
- Dairy-Free: Use coconut milk or another plant-based milk, and skip the Parmesan cheese for a dairy-free version.
- Protein Boost: Add cooked chicken, turkey, or white beans for extra protein and heartiness.
- Cheese: You can also stir in some shredded mozzarella or cheddar cheese for extra creaminess and flavor.
Make a Healthier Version
- Lower Fat: Use low-fat milk or a milk alternative and reduce or omit the cheese to cut down on fat.
- Lower Carb: Use spiralized zucchini or cauliflower rice instead of pasta for a low-carb version.
- More Veggies: Add more spinach or other leafy greens like kale, or incorporate vegetables like cauliflower or peas for added nutrition.
And there you have it! This Creamy Macaroni and Spinach Soup is the perfect balance of creamy, comforting, and nutritious. With its tender macaroni, fresh spinach, and savory broth, it’s a delicious soup that’s sure to warm you up on a chilly day. Don’t forget to let us know how your soup turns out, and check out some of our other cozy soup recipes for more inspiration!
Frequently Asked Questions:
- Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the fridge for up to 3 days. Reheat on the stove, adding a little more broth or water if needed. - Can I freeze this soup?
While the soup can be frozen, the pasta may get mushy after thawing. It’s best to freeze the soup without the pasta and add freshly cooked pasta when reheating. - Can I use frozen spinach?
Yes! Frozen spinach works just as well as fresh spinach. Just be sure to thaw and drain it before adding it to the soup. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup without the pasta for up to 2 months. - Can I add other vegetables to the soup?
Yes, you can add other vegetables like carrots, celery, or mushrooms for extra flavor and texture. - How can I make this soup spicier?
Add a pinch of red pepper flakes, a diced jalapeño, or a dash of hot sauce for some extra heat. - Can I make this soup vegan?
Yes! Use plant-based milk, skip the cheese, and use vegetable broth to make this soup completely vegan. - Can I use a different type of pasta?
Absolutely! You can use any small pasta, like shells, ditalini, or elbow macaroni, instead of orzo.
Creamy Macaroni and Spinach Soup
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
tbsp olive oil
1 medium 1 onion, chopped
2 cloves 2 garlic, minced
4 cups 4 vegetable or chicken broth
1 cup 1 whole milk (or heavy cream for a richer soup)
1/2 cup 1/2 elbow macaroni (or any small pasta)
4 cups 4 fresh spinach, chopped
1/2 tsp 1/2 dried thyme (optional)
Salt and pepper to taste
1/4 cup 1/4 grated Parmesan cheese (optional, for extra flavor)
1 tbsp 1 lemon juice (optional, for a burst of freshness)
Directions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the broth and pasta: Pour in the vegetable or chicken broth and bring it to a simmer. Once simmering, add the macaroni and cook according to the package instructions, usually about 8-10 minutes, until the pasta is tender.
- Add the spinach and seasonings: Stir in the chopped spinach and dried thyme (if using). Let the soup simmer for an additional 2-3 minutes until the spinach wilts and the soup is heated through.
- Add the milk: Stir in the milk (or cream, if using) and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
- Finish with Parmesan and lemon: If desired, stir in the grated Parmesan cheese for added richness, and add a splash of lemon juice for a burst of brightness.
- Serve and enjoy: Ladle the soup into bowls and serve hot, garnished with extra Parmesan or fresh herbs, if desired.
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