This recipe had me at "fire roasted tomatoes."
I love using these tomatoes for the extra smokiness they add. I always splurge when buying these tomatoes, too, choosing only Muir Glen Organic Fire Roasted Tomatoes. In my store the Muir Glen are almost double the price of the non-organic brands, but it is so worth it in my opinion. Plus it's not something I do that often, and when I think about the fact that this soup was my lunch for 4 days, the cost per lunch is lower than buying a sandwich.
My other favorite thing about this soup was the mixture of herbs, especially rosemary. My husband doesn't like rosemary so I never get to use it, but this soup was just for my lunches so rosemary it was.
The original recipe that I followed called for whole wheat orzo and while I looked in a few stores, I had no luck in finding it. I want to keep my eyes open though and hopefully use WW next time. I used less orzo than the original recipe called for so my soup wouldn't be too thick.
Italian Orzo Spinach Soup with Fire Roasted Tomatoes
Adapted from: Gimme Some Oven
- 2 Tbsp olive oil
- 1 sm white onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, peeled and minced
- 6 cups chicken or vegetable stock
- 1 14 oz can fire-roasted diced tomatoes
- 3/4 cups orzo
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp dried rosemary
- 4 cups loosely-packed spinach
- Salt and black pepper
- Heat oil in a dutch oven or large stock pot over medium-high heat.
- Add onion and saute for 4 minutes, until soft
- Add carrots, celery and garlic and saute for an additional 3 minutes.
- Add stock, tomatoes, orzo, thyme, oregano, and rosemary; stir to combine.
- Bring soup to a simmer, and then reduce heat to medium low and simmer for 10 minutes, stirring occasionally, until the pasta has cooked through.
- Stir in the spinach until just wilted.
- Season with salt and pepper to taste.