Name: Italian Orzo Spinach Soup
Yield: 4 servings
Ingredients: 2 tablespoons Olive oil; 1 Onion (small), peeled and chopped; 1 cup Carrots, diced; 1 cup Celery, diced; 3 cloves Garlic, minced; 6 cups Vegetable stock; 14 ounces Fire-roasted diced tomatoes (1 can); 1 1/2 cups Orzo pasta; 1/2 teaspoon Thyme, dried; 1/4 teaspoon Oregano, dried; 1/4 teaspoon Rosemary, dried ground; 4 cups Spinach, loose; 4 pinches Romano cheese, grated, to garnish

Servings: persons

2 tablespoons Olive oil
1 Onion (small), peeled and chopped
1 cup Carrots, diced
1 cup Celery, diced
3 cloves Garlic, minced
6 cups Vegetable stock
14 ounces Fire-roasted diced tomatoes (1 can)
1 1/2 cups Orzo pasta
1/2 teaspoon Thyme, dried
1/4 teaspoon Oregano, dried
1/4 teaspoon Rosemary, dried ground
4 cups Spinach, loose
4 pinches Romano cheese, grated, to garnish

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 stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine.
5
Bring soup to a simmer, stirring occasionally.
6
Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
7
Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted.
8
Serve warm. Garnish with grated Romano.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Italian Orzo Spinach Soup

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