Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 large White Onion, chopped
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 pinch Crushed Red Pepper Flakes
- 4 cups Chicken or Vegetable Stock
- 1 can (14.5 oz) Fire-Roasted Diced Tomatoes, undrained
- 1 teaspoon Italian Seasoning
- 1 cup Uncooked Orzo Pasta
- 4 cups Fresh Baby Spinach or Kale
- Fine Sea Salt, to taste
- Black Pepper, to taste
- Freshly grated Parmesan cheese (optional)
- Chopped fresh basil (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion, carrots, and celery until the onion is soft and translucent, about 5–7 minutes.
- Add the minced garlic and crushed red pepper flakes; cook 30–60 seconds until fragrant.
- Pour in the stock and fire-roasted diced tomatoes with their juices; stir in the Italian seasoning and bring to a gentle boil.
- Add the orzo, reduce heat to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Stir in the fresh spinach and cook 1–2 minutes more until wilted.
- Season with salt and black pepper to taste.
- Serve hot with grated Parmesan and chopped basil if using.
Notes
Use low-sodium stock to control salt levels. Stir the orzo occasionally while cooking to prevent sticking. For best texture, add spinach at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian