BGR! Eats: Spinach Tomato Orzo Soup
The weather lately has been bonkers and just when it gets cold enough for me to make a big pot of soup, the temperature spikes and it's Spring all over again. But this week it's been especially chilly so I decided to try out a new recipe I found on Pinterest. I love Orzo and this dish is super easy to make! Hopefully it warms you up on this chilly day! Enjoy!
A few things to note:
- Definitely season to taste. I had to add quite a bit of my own seasonings because it was a little bland. Try adding Italian season along with fresh basil, salt and pepper. It made all the difference.
- I went way overboard on the orzo. Which made it more of a pasta rather than a soup. The recipe calls for a pound, but I would only do half a pound. Especially if you are thinking of adding anything extra (meat, other veggies, etc.)
- I had some mushroom that needed to be cooked, so I added it to the mix. Feel free to experiment with other veggies to give it some extra heartiness.
I used fire roasted tomatoes instead of Italian tomatoes[/caption]
Spinach Tomato Orzo Soup
Ingredients
1 large onion, chopped 2 cloves garlic, chopped 1 lb spinach, fresh or frozen, defrosted 1 – 15 oz can diced Italian tomatoes (with oregano and basil) 1 lb package orzo pasta 2 quarts chicken or vegetable stock 2 quarts water olive oil
Method
1. Preheat a large stock pot.
[caption id="attachment_7012" align="alignright" width="300"]
There's nothing like fresh spinach[/caption]
2. Drizzle with olive oil.
3. Add onions and saute until tender.
4. Add garlic and saute for 2 – 3 minutes.
5. Add canned tomatoes,
spinach, chicken or vegetable stock and water.
6. Bring to a boil and reduce heat to medium.
7. Add orzo cook for 12 – 15 minutes, or until orzo is tender.
[caption id="attachment_7014" align="alignright" width="300"]
The pups hoping something drops on the floor[/caption]
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