Go Back
Caitlin Houston

Spinach Orzo Soup with Fire Roasted Tomatoes

Easy, vegetarian Spinach Orzo Soup with Fire Roasted Tomatoes is perfect for a chilly evening - and made even better when served with a piece of crusty bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 Dutch Oven

Method
 

  1. 1. Sautè onions and garlic in 1 tablespoon of olive oil in a dutch oven on med-low heat until translucent.
  2. 2. Add 1/2 tablespoon of olive oil, carrots and celery. Stir to cooking for 2-3 minutes. Add spinach and tomatoes.
  3. 3. Add 6 cups vegetable broth and bring to a boil.
  4. 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. 5. Serve immediately with toasted bread or crusty croutons.