Description
A heart-warming and nutrient-dense soup that brings authentic Mediterranean flavors to your table. Featuring tender orzo pasta, fire-roasted tomatoes, and fresh baby spinach in a savory aromatic broth, this one-pot meal is as efficient as it is delicious. Perfect for a quick family dinner, this soup balances the light texture of delicate greens with the smoky depth of roasted tomatoes, all while using simple pantry staples for a wholesome, comforting experience.
Ingredients
1 tbsp olive oil
1 small white onion, diced
1 cup carrots, diced
1 cup celery, diced
6 cloves garlic, minced
0.5 tsp crushed red pepper flakes
7 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1.5 tbsp Italian seasoning
1 cup uncooked orzo pasta
2 large handfuls fresh baby spinach
Fine sea salt and black pepper to taste
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
Add the onion, carrots, and celery to the pot and sauté until the vegetables begin to soften.
Stir in the minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
Pour in the chicken or vegetable stock and the fire-roasted tomatoes including their juices.
Add the Italian seasoning and bring the mixture to a gentle boil.
Stir in the orzo pasta, reduce heat, and simmer until the pasta is al dente, about 8 to 10 minutes.
Turn off the heat and stir in the baby spinach until just wilted.
Season with fine sea salt and black pepper to taste before serving hot.
Notes
Ensure you do not overcook the orzo, as it will continue to absorb liquid and soften after being removed from the heat. To make this vegan, use vegetable stock. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator; the pasta may soak up the broth, so add a splash of water when reheating.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Italian