Italian Orzo Spinach Soup

This italian orzo spinach soup recipe is quick and smooth to make and so scrumptious and comforting.

Italian Orzo Spinach Soup

By hook or by crook, though, this nevertheless occurs all the time, because it always appears to be “unseasonably” something-or-other. There’s always a person lamenting approximately the dearth of snow this wintry weather. Or the go back of a freezing windchill after an unusually warm week. Or how every single meteorologist absolutely blew it predicting the “ice typhoon of the century” some weeks ago. Ya understand, regular midwestern weatherSmall speak.

A number of you already know and love this recipe — it become one that Ishared at the weblog approximately 3 years ago. (??that changed into the original photograph!) However for anybody who neglected it, I thought I’d bump it to the pinnacle of the weblog again, on account that this recipe is a complete winner and one I nonetheless make often.

Italian Orzo Spinach Soup


  • 2 tablespoons olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, peeled and minced
  • 6 cups chicken or vegetable stock
  • 1 small white onion, peeled and diced
  • 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
  • optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes


  1. Heat oil in a large stock pot 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.
  2. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed.  (Also feel free to add more of the thyme, oregano and rosemary, if you’d like.)
  3. Serve warm, garnished with your desired toppings.

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