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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A monastery in the English countryside had fallen on hard times, and decided to establish a business to defray their expenses, such as a bakery or winery. Being English, however, they decided to open a fish-and-chips restaurant. The establishment soon became very popular, attracting people from all over. One city fellow, thinking himself clever, asked one of the brothers standing nearby, "I suppose you're the 'fish friar'?" "No", answered the brother levelly, "I'm the 'chip monk'".

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