Italian Orzo Spinach Soup

You can never have too many Mediterranean recipes, so give Italian Orzo Spinach Soup a try. For $1.41 per serving, you get a soup that serves 6. One serving contains 240 calories, 7g of protein, and 6g of fat. It is perfect for Autumn. It is brought to you by Gimme Some Oven. 5059 people have made this recipe and would make it again. Head to the store and pick up white onion, carrots, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns an amazing spoonacular score of 97%. Try Spinach and Turkey Italian Sausage Soup with Veggies & Orzo, Italian Turkey and Orzo Soup, and Italian Sausage Orzo Soup for similar recipes.

Servings: 6

 

Ingredients:

1 (14-ounce) can fire-roasted diced tomatoes

1 cup diced carrots

1 cup diced celery

1/4 teaspoon dried rosemary

1/2 teaspoon dried thyme

3 cloves garlic, peeled and minced

2 tablespoons olive oil

1/4 teaspoon dried oregano

1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta shape

salt and black pepper

4 cups loosely-packed spinach

6 cups chicken or vegetable stock

1 small white onion, peeled and diced

Equipment:

pot

Cooking instruction summary:

Heat oil in a large stockpot 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, 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. Season with salt and black pepper to taste (if needed). Serve warm.

 

Step by step:


1. Heat oil in a large stockpot over medium-high heat.

2. Add onion and saute for 4 minutes, until soft.

3. Add carrots, celery and garlic and saute for an additional 3 minutes.

4. Add chicken stock, tomatoes, orzo, 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. Season with salt and black pepper to taste (if needed).

5. Serve warm.


Nutrition Information:

Quickview
237k Calories
7g Protein
5g Total Fat
41g Carbs
35% Health Score
Limit These
Calories
237k
12%

Fat
5g
9%

  Saturated Fat
0.81g
5%

Carbohydrates
41g
14%

  Sugar
7g
9%

Cholesterol
0.0mg
0%

Sodium
1268mg
55%

Get Enough Of These
Protein
7g
14%

Vitamin A
6162IU
123%

Vitamin K
112µg
107%

Manganese
0.75mg
37%

Selenium
24µg
36%

Vitamin C
14mg
18%

Folate
67µg
17%

Fiber
4g
16%

Potassium
526mg
15%

Vitamin E
2mg
14%

Copper
0.28mg
14%

Magnesium
55mg
14%

Vitamin B6
0.27mg
13%

Iron
2mg
12%

Phosphorus
119mg
12%

Vitamin B3
1mg
9%

Vitamin B1
0.13mg
8%

Calcium
72mg
7%

Vitamin B2
0.12mg
7%

Zinc
0.94mg
6%

Vitamin B5
0.48mg
5%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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