Italian Orzo Spinach Soup

By KimberlySeverino

Ingredients

• ● 2 tbsps. olive oil
• ● 1 small white onion, peeled and diced
• ● 1 cup diced carrots
• ● 1 cup diced celery
• ● 3 cloves garlic, peeled and minced
• ● 6 cups chicken or vegetable stock
• ● 1 (14-ounce) can fire-roasted diced tomatoes
• ● 1 1/2 cups (about 8 ounces) orzo pasta
• ● 1/2 tsp dried thyme
• ● 1/4 tsp dried oregano
• ● 1/4 tsp dried rosemary
• ● 4 cups loosely-packed spinach
• ● salt and black pepper

Preparation

Step 1

1. Heat oil in a large stockpot over medium-high heat.
2. Add onion and sauté for 4 minutes, until soft.
3. Add carrots, celery and garlic and sauté for an additional 3 minutes.
4. Add chicken stock, tomatoes, orzo, thyme, oregano, rosemary and stir.
5. 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.
6. 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