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:
covered percent of daily need
