Italian Orzo Spinach Soup

By Stef -

This was meh. I got it off gimmesomeoven.com and found it to be rather bland. I gave it a 6 and Jared gave it a 6.4. This dos have potential, but I'm not even sure what I would need to add to make it better. If you do decide to make this, it needs more liquid than 6 cups. The orzo soaked it all up, so it ended up being more of a pasta dish.

  • 2 tablespoons 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) DeLallo whole wheat orzo pasta, or other whole wheat pasta
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 4 cups loosely-packed spinach
  • salt and black pepper

DIRECTIONS:


  • 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 (pasta), 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.

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