#3.12 Spinach Tomato Orzo Soup

So looking at my recipes I realized there is almost spinach in all my dishes. Why stop now so here is another one!

This dish is super quick and easy to throw together. While you could add mini meatballs or sausage this is a great vegetarian option as it stands. It reminds me of an Italian Wedding Soup. It has just the right amount of heartiness and spice to fill you up on a chilly winter night.

Spinach Tomato Orzo Soup

Time: less than 30 min Prep: less than 5
Serves 6 (easily double ingredients for larger serving sizes)

Ingredients:

1 medium onion (chopped)

2-3 cloves garlic (chopped)

1 can (14.5 oz) Diced tomatoes with basil & oregano

4 cups (32 oz box) of chicken broth

4 cups water

1/2 lb or 8 oz spinach (chopped frozen)

1 cup Orzo pasta

2 Tbsp olive oil

1/2 tsp rosemary

1 tsp oregano or Italian seasoning blend

1/4 tsp chili peppers flakes

Salt & Pepper (to taste)

Parmesan cheese (optional)

In a large soup pot drizzle oil and heat. Add onions and cook till soft. Add garlic and saute for 2-3 minutes. Add water, chicken broth, thawed & drained spinach, spices and whole can of diced tomatoes. Bring a boil. After reaching a boiling add orzo, turn heat down to medium and cook pasta for 10-12 minutes or until pasta is tender. Sprinkle with Parmesan cheese before serving.

recipe adapted from babble.com

*if using low sodium/fat broth be sure to add some salt otherwise it comes out EXTREMELY bland..I made that mistake blech! Though I'd rather add my own salt than have too much to start with, so in the end it turned out great.

Yum the orzo does soak up liquid so if having left overs might want to add more water!