Italian Orzo Spinach Soup

More soup!! Gotta finish this Winter season feeling strong and healthy. 🙂 This is another soup that is great for a Sunday meal or meal prep for lunches at the office all week! It has great flavor from the blend of spices and vegetables.

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  • 2 T. olive oil
  • 1 small white onion, peeled and diced
  • 1 cp. diced carrots
  • 1 cp. (about 3 stalks) diced celery
  • 3 cloves garlic, peeled and minced
  • 6 cps. chicken stock
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 1/2 cups (about 8 ounces) orzo pasta
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried rosemary
  • 4 cps. loosely-packed spinach
  • salt and black pepper


  1. Heat oil in a large stockpot over medium-high heat.
  2. Chop onions, carrots, and celery.
  3. Add onion to the pot and saute for 4 minutes, until soft.
  4. Add carrots, celery and garlic and saute for an additional 3 minutes.
  5. Add chicken stock, tomatoes, orzo pasta, thyme, oregano, rosemary and stir to combine.
  6. Bring soup to a simmer, stirring occasionally then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
  7. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted.
  8. Season with salt and black pepper to taste (if needed). Serve warm.




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