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Spinach and rice soup (Σούπα με σπανάκι και ρύζι)

A simple soup with the familiar flavours of spanakopita.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Light meal, Main Course, Soup
Cuisine: American, Greek
Keyword: Mia Kouppa soup, Soup with spinach, Spanakopita soup, Spinach and rice soup
Servings: 4 servings
Author: Mia Kouppa


  • 2 tbsp (30 mL) olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup (200 grams) uncooked arborio rice
  • 6 cups (1,500 mL) vegetable broth more if needed
  • 4 cups (6 ounces) tightly packed spinach, chopped up we used baby spinach
  • 1 tbsp feta (optional) per serving
  • 1 tbsp sliced green onions (optional) per serving
  • 2 tbsp croutons (optional) per serving


  • In a medium to large pot, heat the oil over medium heat and add the onions. Fry for 3-5 minutes, until the onions are soft and translucent. Stir regularly and take care not to burn the onions.
  • Add the garlic to the pot and cook for an additional minute, stirring often.
  • Next add the parsley, thyme, oregano, salt and pepper, and stir for another minute.
  • Add the arborio rice to the pot and stir until the rice grains are coated with the oil and herbs.
  • Add the vegetable broth to the pot and bring to a boil. Cover the pot and simmer over medium-low heat for approximately 20 minutes, or until the rice is almost done. Stir occasionally.
  • About 5 minutes before the rice is fully cooked, add the spinach to the pot. Stir to combine.
  • This soup is best eaten soon after it is ready. We love to add feta, croutons and green onions to the individual portions.
  • Enjoy.


If you have leftovers, refridgerate them.  Prior to serving, you. will probably have to add water or additional vegetable broth, as it will thicken.