Italian Orzo Spinach Soup
- Yield 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Italian Orzo Spinach Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 cup diced carrots
- 1 cup diced celery
- 6 cloves garlic, pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 6 to 8 cups chicken or vegetable stock
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 1/2 tablespoons Italian seasoning
- 1 cup (about 8 ounces) uncooked orzo pasta
- 2 large handfuls fresh baby spinach or kale
- fine sea salt and freshly-cracked black pepper
- optional toppings: freshly-grated Parmesan cheese and/or chopped fresh basil
Method
Sauté the veggies. Warm oil in a large stock pot over medium-a hot burner. Tip in onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Tip in garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in stock, diced tomatoes, Italian seasoning, and stir to combine. Continue cooking until the broth reaches a let it bubble gently, then reduce heat to medium-low to maintain the let it bubble gently.
Leave the orzo. Stir in the orzo until combined. Lid the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn’t stick to the bottom of the pot, until the orzo is just barely al dente. (Try to avoid overcooking the orzo!)
Tip in the spinach and season. Whisk the spinach into the soup. Taste and season with salt and black pepper, to taste.
Plate Plate while it is hot, garnished with your favorite toppings, and enjoy!
