How to make spinach orzo soup with fire roasted tomatoes

Looking for an easy vegetarian soup recipe? One day when I was feeling under the weather, my Mom made our family a delicious spinach orzo soup with fire roasted tomatoes.

My mom has been a vegetarian for as long as I can remember. She often comes up with new vegetable combinations in a soup – like spinach, carrots, and tomatoes. Many of her dishes are also vegan, which is great for my dairy free diet restrictions.

This simple soup is different than most of the other soups I usually make and share because it contains tomatoes. My daughters aren’t the biggest fan of cooked tomatoes, so I often avoid them. If your kids don’t like fire roasted tomatoes (like mine), try regular stewed tomatoes or diced tomatoes.

An easy addition to the soup that makes it non-vegetarian is shredded rotisserie chicken. Serve this soup with a side of toasted ciabatta bread or topped with grated cheese and croutons.

EQUIPMENT

1 Dutch oven

INGREDIENTS

1 small onion diced

2 garlic cloves diced or smashed

3 carrots diced

2 celery stalks diced

2 cups spinach frozen or fresh chopped

1 can fire roasted tomatoes drained

1 cup dried orzo

6 cups vegetable broth

olive oil

red pepper flakes

sea ​​salt

cracked ground pepper

INSTRUCTIONS

1. Sauté onions and garlic in 1 tablespoon of olive oil in a Dutch oven on med-low heat until translucent.

2. Add 1/2 tablespoon of olive oil, carrots and celery. Stir for 2-3 minutes. Add spinach and tomatoes.

3. Add 6 cups vegetable broth and bring to a boil.

4. Add orzo, red pepper flakes (optional) and salt and pepper. Reduce heat and simmer until orzo is tender, about 10 to 12 minutes.

5. Serve immediately with toasted bread or crusty croutons.

Caitlin Houston is a Wallingford blogger and mom of three who loves sharing all of her favorites on the Caitlin Houston Blog. Learn about fun activities at home, family friendly travels, easy recipes and more.

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