Italian Orzo Spinach Soup

Melt Winter's Chill with a Bowl of Warm Italian Soup Orzo Spinach Soup

Cook's Notes:

An easy fresh, healthy and delicious vegetarian soup with lots of options. Kale or collards can be substituted for torn spinach leaves. Pieces of cooked chicken can be added for protein. Orzo (Italian pasta) soaks up a lot of liquid so to reheat add more chicken broth. 

Ingredients:

• 1 TB. olive oil
• 1 small white onion, peeled and diced (1 cup) 
• 1 cup each diced carrots, celery, mini sweet yellow and red peppers, 
• 3 cloves garlic, peeled and minced
• 32 oz. box low sodium chicken or vegetable stock
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 cup dried orzo or whole wheat orzo
• 1/2 tsp. dried thyme, 1/4 tsp. dried oregano, 1/4 tsp. dried rosemary or 1 tsp. Italian seasoning
• 4 cups loosely-packed torn spinach leaves, stems removed
• Optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes or seasoned croutons

Directions:

• Prep veggies and set aside.

• Heat oil in a stock pot or soup pot. Add onions, celery, peppers, and carrots. Saute for 3 minutes. Cover and reduce heat to medium low and sweat mixture for 8 minutes.  Add in garlic and saute 2 minutes more. 
• Add chicken broth, tomatoes, orzo (pasta), spices and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until the pasta is al dente.
• Stir in the spinach and cook for 2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper if needed.

• Serve warm, garnished with your desired toppings.