(Recipe can be found on the site Babble here.)
Step by Step Instructions:
This Spinach Tomato Orzo Soup will come together in a cinch. Here’s what you’ll need: Fresh Spinach (I would say if you use half the recipe use one 9 ounce bag, and if you make a full recipe then add 1 and a half bags or 2 9 ounce bags), then you’ll need 64 ounces of either Chicken or Vegetable Stock, 1 pound of Orzo pasta, Olive Oil, a 15 ounce can of diced Tomatoes with Italian seasonings, 1 large Onion diced, 2 cloves of Garlic, and Crushed Red Pepper Flakes if you want to add some heat. You can also serve with grated Parmesan (not pictured).
Heat a large soup pot over medium-high heat. Then add a healthy drizzle of olive oil. (I used about 1 1/2 to 2 tablespoons of oil.)
Add the onions to the hot oil and cook until they are tender. You’ll cook these for approximately 5 minutes stirring regularly so they don’t burn.
Get your pasta water boiling and cook the pasta according to the package instructions.
Next add in 2 cloves of minced garlic and for an added kick throw in as many crushed red pepper flakes as you want. I probably used about a tablespoon, for your reference.
Then stir the garlic and peppers for about a minute.
Add 64 ounces of chicken stock, the can of Italian diced tomatoes and then I added about 4 cups of water at this point.
The spinach goes in next. There’s not a right or wrong to how much spinach to add. I used about a bag and a half (they were 9 ounce bags), and next time I think I’ll put the spinach in first, then the tomatoes, then the stock and water as I think that would speed up the wilting process.
Be sure to add salt and pepper to season the salt. Sorry for the blurry pic here – I was just antsy to stir, I guess! (I LOVE to stir…I know I’m weird.)
Bring the soup to a boil and the spinach will be wilted. Then you’ll turn down the heat to medium or medium-low.
As the soup boils and then simmers, the pasta will finish cooking. Just drain it and transfer it to a bowl and set it aside until you’re ready to use it. You can always cover it a bit so it doesn’t dry out.
Here’s the soup after heating on low for 5-10 minutes. If you want to cook the pasta in the soup you would just add it once you bring it to a boil. Again I opted not to do that because pasta always absorbs lots of liquid and I wanted this soup to be nice and brothy. Just spoon some pasta in your serving bowl and ladle your soup over it and serve. It’s also really delicious with a sprinkle of grated Parmesan over the top. Happy stirring!!
1 large Onion, chopped
2 cloves Garlic, chopped
Crushed Red Pepper Flakes (choose your heat level – I went with about 1 tablespoon)
1 lb Spinach
1 – 15 oz can diced Italian Tomatoes (with oregano and basil)
1 lb package Orzo pasta
2 quarts (64 ounces) canned Chicken or Vegetable Stock
2 quarts (64 ounces) Water
Salt & Pepper to taste
1. Heat a large soup pot (big) over medium-high heat.
2. Drizzle about 1 1/2 to 2 tablespoons of olive oil in the hot soup pan. Then add onions and saute until tender. This took about 5 minutes stirring regularly.
3. Add minced garlic and red pepper flakes and saute for about 1 minute.
4. In a separate pot, boil water for the pasta and cook according to the package instructions. Drain the orzo and set it aside until you’re ready to serve it.
5. To the soup pot add the canned tomatoes, spinach, chicken or vegetable stock and water and season with salt and pepper. Then bring the soup to a boil and reduce heat to medium and continue cooking.
6. Once the soup is heated through taste and add salt and pepper again as needed.
7. To serve, spoon some orzo into your soup bowl and ladle the soup over it and you can top with some grated Parmesan cheese. Enjoy!