Italian Orzo Spinach Soup
This delicious Italian Orzo Spinach Soup is simple, flavorful, and so comforting.
Dovetailing Tip: Use the cooked Orzo from day 2.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | olive oil |
| 1 | small white onion, peeled and diced |
| 1 cup | diced carrot |
| 1 cup | diced celery |
| 3 cloves | garlic, peeled and minced |
| 6 cups | chicken or vegetable stock |
| 1 (14-ounce) can | fire-roasted diced tomato |
| 1 1/2 cup | (about 8 ounces) delallo whole wheat orzo pasta, or other whole wheat pasta |
| 1/2 teaspoon | dried thyme |
| 1/4 teaspoon | dried oregano |
| 1/4 teaspoon | dried rosemary |
| 4 cups | loosely-packed spinach |
| salt and black pepper | |
| optional toppings: freshly-grated parmesan cheese, crushed red pepper flakes |
Directions:
Heat oil in a large stock pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed. (Also feel free to add more of the thyme, oregano and rosemary, if you’d like.) Serve warm, garnished with your desired toppings.
Source: gimmesomeoven.com
